Looking for a weeknight-friendly one-pan tofu dish? This tofu peanut stir-fry is saucy, savory, and packed with protein.
Right up there with curries, pantry pastas, and fried rice, simple stir-fries are one of my weeknight staples. Most of these are one-pan meals that come together quickly and with minimal effort, and that’s pretty much the only kind of cooking I wanna engage in at the end of a workday.
This tofu peanut stir-fry with peppers and onions is savory, saucy, and packed with protein. Add a side of brown rice – and maybe some sautéed broccoli if you’re feelin’ fancy – and dinner is served. Bonus: the leftovers reheat perfectly for lunch the next day.
The Recipe at a Glance
You start by cooking tofu cubes in a skillet until they’re golden and crispy. Then you remove the tofu, and sauté peppers and onions in the same skillet until they’re soft. Lastly, you make a savory peanut sauce, and add it to the skillet along with the browned tofu. Ta-da!
Key Ingredients + Substitutions
- Tofu: “Extra firm” tofu is best here, but “super firm” will also work. Be sure to press it for the best texture (instructions in the recipe card below).
- Peanut Butter: This recipe was developed using natural peanut butter (the only ingredients in the jar should be peanuts and maybe salt). I always recommend this option as it forgoes the added oil, sugar, and emulsifiers of regular peanut butter (like Jif/Skippy). I also recommend crunchy instead of smooth for extra texture.
- Onion: Red, yellow, or white all work.
- Bell Pepper: I recommend red or green here.
- Fresh Garlic + Ginger: Do not substitute with dried.
- Soy Sauce: Adds salt and umami.
- Rice Vinegar: Balances the richness of the sauce; can be substituted with lemon/lime juice.
- Sesame Oil: Amplifies the nuttiness of the sauce.
How to Make Peanut Butter Tofu Stir-Fry
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Brown the Tofu
Press the tofu (full instructions in the recipe card below) and cut it into cubes. Season with salt and pepper, place in a large skillet over medium heat, and cook until golden and crispy on at least 3 sides. Then transfer to a plate and set aside.
Step 2: Sauté the Peppers and Onions
Add the vegetables to the same skillet, with a pinch of salt. Cook until softened and lightly golden, about 8 minutes.
Step 3: Make the Peanut Sauce
While the vegetables are cooking, whisk up the peanut butter, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Once the mixture is homogeneous, gradually whisk in 1/3 cup water to thin out the sauce.
Step 4: Finish the Stir-Fry
Add the tofu back to the skillet, along with the sauce. Quickly stir the sauce through the ingredients and turn the heat off. Top with scallions.
Tips for the Perfect Crispy Tofu
- Unless using “super firm”, be sure to press your tofu before cooking. Follow the instrux in the recipe card below.
- Use a non-stick skillet to prevent a crumbly mess.
- Don’t skimp on the oil. Be sure to have a generous layer of it in the pan while frying for the crispiest results.
- Resist the urge to move or flip the tofu until it’s crispy and deeply golden on the bottom – this usually takes at least 5 minutes. Don’t fuss with it unless absolutely necessary. Use tongs, not a spatula, to flip.
How to Serve Peanut Tofu
Serve this stir-fry with rice or rice noodles, and sautéed broccoli or miso roasted cabbage if you want to add more vegetables. Turn it into a complete Asian-inspired feast with miso air fryer eggplant, sesame garlic edamame, and/or peanut udon noodles.
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
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Tofu Peanut Stir-Fry
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2–4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
- Diet: Vegan
Description
A one-pan tofu stir fry with a rich peanut butter-based sauce.
Ingredients
For the Tofu
- One 14– or 16-ounce block extra firm tofu* (see note below)
- Fine sea salt and freshly ground black pepper
- 1 tablespoon avocado oil, plus more if needed
- 1 small yellow or red onion, cut into medium dice
- 1 red or green bell pepper, ribs and seeds removed, cut into medium dice
- 2 scallions, chopped
- Cooked rice and chopped peanuts, for serving (optional)
For the Sauce
- 1/3 cup natural peanut butter*
- 1 medium garlic clove, minced
- 1-inch knob of ginger, peeled and minced (about 1 tablespoon)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar*
- 2 teaspoons sesame oil
Instructions
- Press the tofu in a tofu press or: place it on a plate, then top with another plate or cutting board, and weigh down with something heavy, like a couple of cans, to squeeze out excess water. Let stand for 15 minutes, periodically draining off the water that pools at the bottom of the plate.
- Cut the tofu into 1-inch cubes and arrange in a single layer on the cutting board. Sprinkle generously with salt and pepper.
- Heat the avocado oil in a large non-stick skillet over medium heat. Add the tofu in a single layer seasoned side down, then season the top-facing side. Cook undisturbed until the tofu is nicely golden on the bottom and crisp around the edges, 5 to 6 minutes. Then flip and continue cooking in the same manner, browning 3-4 sides total. (Resist the urge to move the tofu more than necessary.)
- Meanwhile, make the sauce. Place all the sauce ingredients in a bowl and whisk to combine. Then gradually incorporate 1/3 cup water. The sauce should be thin and pourable.
- Remove the browned tofu from the pan and set aside. Add more oil to the skillet if needed, and add the onions and peppers with a pinch of salt. Cook until the vegetables are soft and lightly golden, 6 to 8 minutes, stirring occasionally.
- Add the tofu back to the skillet, along with the peanut sauce. Toss to combine and turn the heat off. Garnish with scallions and peanuts, if using. Serve immediately. (Store leftovers in an airtight container in the fridge and eat within 3 days.)
Notes
- If using “super firm” tofu, skip the pressing step and start at step 2.
- This recipe was developed using natural peanut butter (the only ingredients should be peanuts and maybe salt). I always recommend this option as it forgoes the added oil, sugar, and emulsifiers of regular peanut butter (like Jif/Skippy). I also recommend crunchy instead of smooth for extra texture.
- Rice vinegar can be subbed with apple cider vinegar, or lemon/lime juice.
Nutrition
- Serving Size: 1/4 of the recipe (without rice)
- Calories: 285
- Sodium: 460 mg
- Fat: 20.6 g
- Carbohydrates: 12.1 g
- Fiber: 3.5 g
- Protein: 16.7 g
Tami says
We loved this recipe! The sauce is really good with the tofu and peppers. We ate the stir fry with rice noodles.
Alexandra Shytsman says
So glad you liked it!