Craving a takeout-style stir-fry that’s actually good for you and ready in a flash? Look no further! This vibrant Peanut Tofu Stir-Fry is your new weeknight hero. We’re talking perfectly browned tofu, a colorful medley of crisp veggies, and a savory sauce, all on the table in just 30 minutes. It’s proof that you don’t need to spend hours in the kitchen to create a meal that’s both incredibly satisfying and packed with plant-based goodness.
Ingredients
• 1⁄4 cup or 36g finely chopped peanuts, divided
• 1 tablespoon or 9g sesame seeds
• 1 teaspoon grated fresh ginger or 1⁄2 teaspoon ground ginger
• 1⁄8 teaspoon crushed red pepper
• 1 12-ounce or 340g package firm or extra-firm tofu, drained and cut into 1⁄2-inch cubes
• 1 tablespoon or 15ml olive oil
• 3 cups or 300g frozen stir-fry vegetables, thawed
• 1⁄2 cup or 120ml stir-fry sauce
• 2 cups or 370g hot cooked brown rice
• 2 green onions, thinly sliced
• 1 medium orange, cut into 8 wedges
Instructions
1. In a large bowl, create your flavorful coating by combining 1 tablespoon of the chopped peanuts, the sesame seeds, ginger, and crushed red pepper. Add the cubed tofu and toss gently until each piece is evenly coated.
2. Heat the olive oil in a large skillet or wok over medium heat. Carefully add the coated tofu and cook, stirring gently, for 5-7 minutes, or until the sesame seeds are toasted and the tofu is golden brown on all sides.
3. Push the browned tofu to one side of the skillet. Add the thawed stir-fry vegetables to the empty side and cook, stirring frequently, for 3-4 minutes until heated through.
4. Pour in the stir-fry sauce, then gently combine everything in the skillet. Continue to cook and stir until the sauce is bubbly and has thickened slightly.
5. To serve, spoon the tofu and vegetable mixture over a bed of hot cooked brown rice. Garnish generously with the remaining 3 tablespoons of peanuts and the sliced green onions. Serve with fresh orange wedges on the side.
Nutritional Information
• Nutrition Facts
• PER SERVING: 330 calories, 12 g total fat (2 g saturated fat), 1 mg cholesterol, 854 mg sodium, 41 g carbohydrates, 6 g fiber, 16 g protein.
Pro Tips
• For extra-crispy tofu, press it for at least 30 minutes before cubing. Wrap the block in paper towels, place it on a plate, and put something heavy on top, like a cast-iron skillet.
• Feel free to swap the frozen mix for 3-4 cups of fresh vegetables. Broccoli florets, sliced bell peppers, and snap peas all work beautifully. Add harder veggies to the pan first.
• Elevate your store-bought stir-fry sauce by adding a splash of rice vinegar for tang, a teaspoon of toasted sesame oil for a nutty aroma, or a squeeze of sriracha for extra heat.
FAQ
Q: How can I make this peanut tofu stir-fry vegan
A: This recipe is easily made vegan. The key is to use a store-bought stir-fry sauce that is certified vegan or check the ingredients list to ensure it doesn’t contain animal products like fish sauce or oyster sauce. All other ingredients listed are naturally plant-based.
Q: Is this vegetarian stir-fry a good source of protein
A: Yes, this is a fantastic high-protein vegetarian meal, providing 16 grams of protein per serving. The protein comes primarily from the extra-firm tofu and peanuts. For an even bigger protein boost, consider adding 1/2 cup of shelled edamame with the stir-fry vegetables.
Q: Do I really need to press the tofu for this recipe
A: While you can make the recipe without pressing, we highly recommend it for the best texture. Pressing the tofu removes excess water, which allows it to get much crispier and more golden brown in the skillet. It also helps it absorb the flavors of the sauce and seasonings more effectively.
Q: Can I make this stir-fry without peanuts due to an allergy
A: Absolutely. For a peanut-free version, you can simply omit the peanuts. To replace the crunch, try using toasted cashews, slivered almonds, or sunflower seeds as a coating and garnish. Always ensure your chosen stir-fry sauce is also free from peanut ingredients.
Q: How do I store and reheat leftover tofu stir-fry
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat the stir-fry in a skillet or wok over medium heat until warmed through. This method helps the tofu and vegetables maintain a better texture compared to microwaving.
