Peanut ginger tofu stir fry is an easy vegan dinner recipe. Tofu is smothered in a sweet and tangy peanut sauce and served with broccoli and green beans.
This year I’m trying to incorporate more plant-based meals into our weekly routine, to lessen our environmental impact. We used to eat meat 6-7 nights a week, and now I’m trying to make vegetarian or vegan meals 3 nights a week.
Well after eating a lot of beans (A LOT!), it was time to branch out to tofu. I have just not had the best luck with tofu in the past and there has been a lot of trial and error in cooking with it.
HOWEVER. I’m super excited to be sharing this peanut ginger tofu stir fry with you today because it is the bomb.com. Seriously, even the pickiest four year old ate (and enjoyed!) it!
We love this peanut ginger tofu stir fry because
- if you get the tofu pressed earlier in the day, it’s a SUPER fast weeknight dinner
- the sauce completely masks the tofu flavor (which is just not a flavor we enjoy!)
- even kids enjoyed it!
How to prepare & cook your tofu
For this recipe, we are using extra firm tofu. You will realize if you bought the wrong type of tofu when you go to press it…says the girl who accidentally tried to press silken tofu (ha ha!!)
- Press your tofu– see the image above for my set up. I sandwich the block of tofu between two paper towels and two plates, and put a 28 oz can on top of the top plate. Press for at least 30 minutes, often I will press my tofu for several hours while I am working or doing other things in the afternoon so that it’s ready for cooking when I’m ready to cook dinner.
- Cut your tofu into small cubes– I first cut the block horizontally into three slabs, then in 1/2 inch or smaller cubes. I find the larger 1 inch cubes taste too much like tofu. Maybe one day I’ll learn to love the flavor of tofu 😉
- Fry it up– I cooked for 15 or so minutes in 1 tablespoon of olive oil.
- Slather it in sauce- obviously the most important step 😉
What goes well with this peanut ginger tofu stir fry? We served ours with green beans & broccoli florets, which I sauteed for 5-7 minutes before cooking the tofu. You could use almost any vegetable…consider this a ‘clean out the fridge’ meal! Bok choy, carrots, bell peppers, snap peas would all be good. It would be great served with cauliflower rice, or you can check out my tutorial on how to cook perfect fluffy rice if you are looking for that perfect rice to serve this tofu stir fry over.
Can I switch up the sauce? Absolutely! I bet this stir fry tofu would be great with any one of the sauces in this post with 7 Easy Stir Fry Sauce Recipes.
Does this stir fry tofu work for meal prep? It does work for meal prep, however I will warn you that the peanut sauce does get slightly dry as it sits in the fridge. However the flavor is still soooo good!
Tips and Equipment for perfect tofu stir fry
Peanut Ginger Tofu Stir Fry
- 2 tablespoons olive oil (divided)
- 4 cups green beans & broccoli
- 1 block extra firm tofu (350 g/ 12.5 oz)
Peanut Ginger Sauce
- 1/4 cup natural peanut butter
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons water
- 5 tablespoons maple syrup
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon ground ginger
- Prepare the tofu: remove from 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.
- Cut the pressed tofu horizontally into three slabs, then cut into 1/2 inch cubes.
- Shake together all peanut ginger sauce ingredients, and set aside.
- Heat 1 tablespoon oil in a nonstick pan or wok over medium heat. Add the vegetables and cook for 5-7 minutes, until slightly tender. Remove from pan and set aside.
- Heat another 1 tablespoon oil in the pan. Add the tofu cubes and cook, turning occasionally, until golden on all sides. This takes around 15 minutes.
- Pour peanut ginger sauce over the tofu. Remove from heat and toss to coat. Serve with sauteed vegetables over rice.