Crispy Tofu Peanut Stir (Printable)
Golden tofu cubes combined with crunchy vegetables and a rich peanut sauce for a quick meal.
# What You’ll Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
→ Vegetables
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 1 medium carrot, julienned
07 - 5 oz snap peas, trimmed
08 - 3.5 oz broccoli florets
09 - 2 spring onions, sliced
→ Peanut Sauce
10 - 4 tbsp creamy peanut butter
11 - 2 tbsp soy sauce (use tamari for gluten-free)
12 - 1 tbsp maple syrup or honey
13 - 1 tbsp rice vinegar
14 - 1 tsp toasted sesame oil
15 - 1 small garlic clove, minced
16 - 1 tsp fresh ginger, grated
17 - 3 to 4 tbsp warm water, as needed for thinning
→ To Serve
18 - Steamed jasmine or brown rice, for serving
19 - 2 tbsp roasted peanuts, chopped
20 - Fresh cilantro, roughly chopped
21 - Lime wedges
# How to Prepare:
01 - Press tofu for at least 10 minutes to remove excess moisture. Cut into bite-sized cubes.
02 - Toss tofu cubes with cornstarch until evenly coated.
03 - Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Remove tofu and set aside.
04 - Add sliced bell peppers, carrots, snap peas, and broccoli to the same pan. Stir-fry for 4 to 5 minutes until vegetables are tender but still crisp. Add sliced spring onions and cook for another minute.
05 - Whisk together peanut butter, soy sauce, maple syrup or honey, rice vinegar, toasted sesame oil, minced garlic, fresh ginger, and warm water, adding water gradually to achieve a smooth, pourable consistency.
06 - Return crispy tofu to the pan. Pour peanut sauce over tofu and vegetables and toss gently to coat evenly.
07 - Transfer to serving dish and serve immediately over steamed jasmine or brown rice. Garnish with chopped roasted peanuts, fresh cilantro, and lime wedges.
# Expert Advice:
01 -
- The tofu gets genuinely crispy and golden, not rubbery or bland like so many attempts.
- That peanut sauce is creamy and rich enough to make vegetables feel indulgent rather than virtuous.
- The whole thing comes together in 40 minutes, which means you can actually eat at a reasonable hour.
02 -
- If your tofu doesn't get crispy, it's almost always because it wasn't pressed long enough or the oil wasn't hot enough—these two things matter more than anything else.
- The peanut sauce thickens as it cools, so make it slightly looser than you think it should be, since it will set up on the rice.
- Taste the sauce before you pour it—you might want more lime, more soy, or a pinch of heat, and now is the time to adjust.
03 -
- Pat the tofu completely dry with paper towels before coating it, because any remaining moisture will fight against crisping.
- Don't crowd the pan when cooking the tofu—give each cube space so it can brown instead of steaming.