With crispy tofu and an irresistible peanut sauce, this peanut ginger tofu stir fry will unite tofu lovers and haters alike. Easy enough for a weeknight dinner!
When it comes to cooking tofu, I have this little strategy I call 'smother it with a delicious sauce' that has yet to fail me. From tofu tacos to spicy tofu noodle bowls, it works like a charm!
Even if you are on the fence about tofu, you are going to love this recipe, because it's all about the deliciously tangy, slightly sweet and gingery peanut sauce! You seriously can't go wrong here.
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Reasons you're going to ♡ this recipe
- if you get the tofu pressed earlier in the day, it's a SUPER fast weeknight dinner
- the sauce coats and flavors the tofu so well
- even kids enjoyed it!
Recipe video
See exactly how to make this peanut ginger tofu stir fry by watching the video below! You can find more of my recipe videos on my YouTube channel.
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Ingredient notes
- tofu- for this recipe, we want the tofu to hold its shape, so make sure you select firm or extra firm tofu; skip silken or soft tofu.
- peanut butter- use all natural nut butter; the only ingredients should be peanuts (and maybe salt). Almond butter will likely also work, though it hasn't been tested.
- maple syrup- balances the salty flavors; swap for honey or your favorite liquid sweetener.
- soy sauce- I prefer to use reduced sodium soy sauce in my recipes as I find regular to be too salty; for gluten-free swap for tamari, coconut aminos or liquid soy seasoning.
- veggies- use your favorite stir fry vegetable or blend of vegetables; for this recipe we've used broccoli and snap peas (though bell peppers are pictured). Slice them into thin strips so they cook through evenly.
Preparing the tofu
Select extra firm tofu
Tofu is made from compressed soybean curds, and comes in many different varieties including including silken, regular, smoked and extra firm (among many other varieties!). We want our tofu to hold its shape while cooking, which is why you’ll need extra firm tofu for this recipe.
Pressing the tofu
Pressing the tofu is important for a few different reasons: 1) it helps remove extra moisture from within the tofu, and this helps the tofu get nice and crispy; 2) it improves the flavor by pressing out the flavor-less liquid.
To press the tofu, place tofu between paper towels and plates, then stack a heavy can on top (pictured above). Press for 30 minutes. You can also purchase a tofu press, which may be a good investment if you eat tofu often.
Cut into small cubes
Once pressed, discard the paper towels and cut your tofu: I cut the block into three horizontal slabs, then cut each slab into cubes of around ½ inch in size.
You can press and chop the tofu 2-3 days ahead to save on time!
Step by step directions
1. Shake up sauce- In a small jar or salad dressing shaker, combine the peanut butter, soy sauce, water, maple syrup, sesame oil, red pepper flakes and ground ginger. Stir or shake up until smooth and completely combined.
2. Chop tofu- After pressing your tofu for at least 30 minutes (see above instructions), cut into ¾ inch cubes.
3. Sauté veggies- Heat oil in a large pan over medium heat. Add the veggies, and cook, stirring occasionally, for 5-7 minutes, until slightly tender and bright green. Transfer to a clean plate.
4. Sauté tofu- add 1-2 more tablespoons of oil to the pan and add tofu. Cook for 10-15 minutes, turning as needed, until tofu is golden and crispy.
5- Add sauce- Pour the sauce evenly over the tofu. Toss and heat sauce through for 1-2 minutes. Remove pan from heat so the sauce doesn't over-reduce.
6. Serve- Enjoy the tofu with plenty of sauce served over rice with the sautéed veggies. You can also toss the veggies up in the sauce to help them warm back through.
Ingredient swaps
I've used broccoli florets and snap peas beans for the photos, but like all stir fries, this recipe is great for cleaning out the fridge! Some other veggies that would work great:
- cauliflower
- bok choy
- carrots
- snap or snow peas
- cole slaw mix
- bell peppers
- onions
Cut them into equal-size pieces so they cook through in a similar amount of time.
Serving suggestions
Serve this tofu stir fry with one or more of the following:
- perfect, fluffy rice
- brown rice
- quinoa
- cauliflower rice
- roasted peanuts
- green onions
- sesame seeds
Storage + meal prep
This recipe is not actually the best for meal prep as the sauce can dry out a bit in the fridge. Instead, you can prep meal components ahead, making cook day extra easy:
- press tofu- 3-4 days ahead, store in a meal prep container in the fridge
- stir fry sauce- shake it up ahead and store in the fridge for up to 14 days
- chop veggies- broccoli + green beans store particularly well for up to 1 week in the fridge
More tofu recipes
☆ Did you make this recipe? I'd love to hear how it turned out! Leave me a review and star rating in the comments below. Your reviews help so much!
Peanut Ginger Tofu Stir Fry
Ingredients
- 1 block extra firm tofu 350 g/ 12.5 oz
- 2 tablespoons olive oil (divided)
- 2 cups snap peas see note 1
- 2 cups broccoli florets
Peanut Ginger Sauce
- ¼ cup peanut butter all natural; see note 2
- 2 tablespoons soy sauce reduced sodium; see note 3
- 2 tablespoons water
- 5 tablespoons maple syrup or honey
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes optional
- 1 teaspoon ground ginger
Instructions
Prepare the tofu
- Press- Remove the tofu from its package, drain all water, and sandwich between two paper towels and two plates. Place a heavy item like a can on the top plate. Press for at least 30 minutes.
- Cube- Cut the pressed tofu horizontally into three slabs, then cut into ½ inch cubes.
Cooking the stir fry
- Shake up sauce- In a small jar or salad dressing shaker, combine the peanut butter, soy sauce, water, maple syrup, sesame oil, red pepper flakes and ground ginger. Stir or shake up until smooth and completely combined.
- Sauté veggies- Heat oil in a large pan over medium heat. Add the veggies, and cook, stirring occasionally, for 5-7 minutes, until slightly tender and bright green. Transfer to a clean plate.
- Sauté tofu- add 1-2 more tablespoons of oil to the pan and add tofu. Cook for 10-15 minutes, turning as needed, until tofu is golden and crispy.
- Add sauce- Pour the sauce evenly over the tofu. Toss and heat sauce through for 1-2 minutes. Remove pan from heat so the sauce doesn't over-reduce.
- Serve- Enjoy the tofu with plenty of sauce served over rice with the sautéed veggies. You can also toss the veggies up in the sauce to help them warm back through.
Notes
- press tofu- 3-4 days ahead, store in a meal prep container in the fridge
- stir fry sauce- shake it up ahead and store in the fridge for up to 14 days
- chop veggies- broccoli + green beans store particularly well for up to 1 week in the fridge
