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Golden brown crispy tofu cubes and fresh stir-fry vegetables coated in creamy peanut sauce

Tofu Vegetable Stir-Fry with Peanut Sauce

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 14 oz extra -firm tofu, pressed and cubed
  • 2 tbsp vegetable oil
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 medium carrot , julienned
  • 1/2 cup sugar snap peas
  • 1/4 cup creamy peanut butter
  • 2 tbsp low -sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic , minced
  • 1 tsp srirach a
  • 3 tbsp warm water

Method
 

  1. Press the tofu for 15 minutes using a tofu press or heavy weights to remove moisture, then cut into 1-inch cubes.
  2. In a small mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, ginger, garlic, sriracha, and warm water until the emulsion is smooth.
  3. Heat 1 tablespoon of vegetable oil in a wok or large non-stick skillet over medium-high heat.
  4. Add tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally, until all sides are golden brown and crisp.
  5. Remove tofu from the skillet and set aside on a plate.
  6. Add the remaining 1 tablespoon of oil to the skillet and increase heat to high.
  7. Add broccoli, bell pepper, carrot, and snap peas to the pan; stir-fry for 4-5 minutes until the vegetables are tender-crisp.
  8. Return the cooked tofu to the skillet and pour the peanut sauce over the ingredients.
  9. Toss the mixture continuously for 1-2 minutes over heat until the sauce has thickened and evenly coated all components.
  10. Remove from heat and serve immediately over steamed rice or grain of choice.