Tofu Stir Fry with Vegetables in Peanut Sauce

Tofu stir fry with vegetables in white bowl on wood table with chopsticks.

Tofu Stir Fry with Vegetables in Peanut Sauce

This tofu stir fry with vegetables is everything you want it to be: sweet, salty, spicy, and savory. A perfect vegan/plant-based meal when you want to make something special.

Course Main Course

Cuisine Vegan

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 223kcal

Author Gary White

Ingredients

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

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
Press the tofu using a tofu press to remove excess liquid. Cut the pressed tofu into small cubes (about 100 pieces).
Spread the tofu cubes evenly on the lined baking sheet and bake for 25 minutes, until puffy and slightly crispy on the edges.
In a medium bowl, whisk together sesame oil, soy sauce, molasses, peanut butter, lime juice, and Sriracha until well incorporated. Set aside.
Once baked, add the 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 marinated tofu and about 3 tablespoons of the marinade.
Cook for about 5 minutes until browned and caramelized, stirring frequently. Remove from the pan and set aside.
In the same skillet, add the remaining marinade, broccoli, and carrots. Cover and cook for about 4-5 minutes until the carrots are slightly tender, stirring occasionally.
Remove the lid, increase heat to medium-high, and add the red bell peppers. Cook for 1-2 minutes more, stirring frequently, then remove from heat.
Serve the cooked vegetables in a bowl over white rice. Top with the caramelized tofu and garnish with crushed peanuts. Enjoy!

Notes

Expert Tips

Use a Tofu Press: For best results, use a tofu press to remove excess liquid. If you don't have one, wrap tofu in several paper towels and set a plate on top to press out excess liquid.
Use a Nonstick Pan: Ensure your pan is nonstick to prevent sticking and make cleaning easier.
Uniform Cutting: Cut tofu and vegetables uniformly for even cooking.
High Heat: Once in the skillet, cook on high heat to achieve a good caramelization on the tofu.
Serving Suggestions: Serve over rice, quinoa, or noodles for a complete meal.
Adjust the Spice Level: Add more or less Sriracha to adjust the heat.
Peanut Allergy Modification: Substitute peanut butter with almond or sunflower seed butter and skip the peanut garnish.
Extra Veggies: Feel free to add other vegetables like snap peas, mushrooms, or baby corn.

FAQs

Can I use a different protein? Yes, you can substitute tofu with tempeh, seitan, or even chicken if not vegan.

Is there a substitute for molasses? You can use honey or maple syrup as alternatives.

How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.

Nutrition