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Vegan tofu stir fry in white bowl with chopsticks.

Tofu Stir-Fry with Spicy Peanut Sauce

A tofu recipe that's actually delicious!
Course Main Course
Cuisine Vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 223kcal
Author Gary White


  • 14 oz. extra firm tofu
  • 1 Tbsp. sesame oil
  • ¼ cup soy sauce
  • 3 Tbsp. molasses
  • 2 Tbsp. peanut butter
  • 2 Tbsp. lime juice
  • 1 Tbsp. Sriracha
  • 1 lb. fresh broccoli florets only
  • 2 red bell peppers thinly sliced
  • 3 medium carrots peeled, thinly sliced
  • ¼ cup chopped peanuts for garnish


  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • Wrap tofu in a several paper towels and set a plate on top to press out excess liquid. Once dry, unwrap tofu and cut into very small cubes (about 100 pieces). Spread out evenly on the lined baking sheet and bake for 25 minutes, until puffy and slightly crispy on the edges.
  • Meanwhile, add sesame oil, soy sauce, molasses, peanut butter, lime juice, and Sriracha to a small bowl and whisk until incorporated. Set aside.
  • Add baked tofu to the sauce and let marinate for 5-10 minutes, stirring occasionally.
  • Heat a large, nonstick skillet over medium heat. Once hot, add the tofu and about 3 tablespoons of marinade.
  • Cook for about 5 minutes until browned and caramelized, stirring frequently. Remove from pan and set aside.
  • Add remaining marinade, broccoli, and carrots to the skillet. Cover and cook for about 4-5 minutes (until carrots are slightly tender), stirring occasionally. Then remove lid, increase heat to medium-high, and add red bell peppers. Cook for 1-2 minutes more, stirring frequently, then remove from heat.
  • Serve veggies in a bowl on top of white rice. Top with the caramelized tofu and crushed peanuts. Enjoy!


Calories: 223kcal | Carbohydrates: 20g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Sodium: 720mg | Potassium: 722mg | Fiber: 4g | Sugar: 11g | Vitamin A: 6810IU | Vitamin C: 123.2mg | Calcium: 91mg | Iron: 2.4mg