Crispy Tofu Stir Fry with Peanut Sauce

A large platter of tofu stir fry with a serving spoon and chopsticks on the side.

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5 from 4 votes

Crispy Tofu Stir Fry with Peanut Sauce

A quick and easy stir fry that's packed with plant-based protein and nutritious vegetables.

Prep Time15

Cook Time15

Course: Dinner

Cuisine: All

Servings: cups

Calories: 382kcal

Author: Andrea Mut

Ingredients

1 block extra firm tofu, pressed and cubed (300g)
2 tablespoons cornstarch
3 tablespoons vegetable oil
1 medium carrot, halved lengthwise and thinly sliced
1 bell pepper, thinly sliced
1 cup snow peas, ends trimmed
4 green onions, ends trimmed and thinly sliced
1 ½ cups broccoli slaw
4 cloves garlic, chopped

Peanut Sauce

¼ cup peanut butter, creamy or chunky
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1 teaspoon sesame oil
1 tablespoon fresh lime juice
2 tablespoons water, adjust for desired consistency

Optional Garnishes

Fresh cilantro
Chopped peanuts
Lime wedges

Instructions

Prepare tofu: Slice into 1-inch slices and place between layers of paper towel. Press out as much water as you can. The drier the tofu, the more crispy it will become. Cut into bite sized cubes and toss in cornstarch until well coated.
1 block extra firm tofu,, 2 tablespoons cornstarch
Make peanut sauce: Whisk together peanut butter, soy sauce, rice vinegar, sugar, and sesame oil and lime juice. Add water gradually for desired consistency.
¼ cup peanut butter,, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sugar, 1 teaspoon sesame oil, 1 tablespoon fresh lime juice, 2 tablespoons water,
Cook tofu: Heat oil in a non-stick pan or wok, over medium-high heat. Add cornstarch-coated tofu cubes, cooking until golden brown and crispy. Remove and set aside to drain on paper towel.
3 tablespoons vegetable oil
Stir fry vegetables: Add more oil if needed. Stir in carrots and a splash of water, stir-frying for 2 minutes. Add bell pepper and snow peas, stir-frying for an additional 2 minutes or until vegetables are tender-crisp. Add green onions, garlic and broccoli slaw, stir-frying for 1 more minute.
1 medium carrot,, 1 bell pepper,, 1 cup snow peas,, 4 green onions,, 1 ½ cups broccoli slaw, 4 cloves garlic,
Combine: Add crispy tofu back to the pan, pour over the peanut sauce, and toss to coat. Cook for 1-2 minutes until heated through.
Serve: Enjoy the stir fry on its own or over rice, noodles, or your preferred accompaniment. Garnish with chopped peanuts, cilantro, or fresh lime juice if desired.

Notes

Storage: Let stir fry cool completely and store in the refrigerator, in an airtight container for up to 4 days.

Pressing Tofu: If you own a tofu press feel free to use it for this recipe. You can also wrap the tofu block in layers of paper towel and place a heavy pan on top to press for 20 to 30 minutes, changing the paper once or twice to absorb the water.

Nutrition