Peanut Ginger Tofu Stir Fry
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!
Prep Time15 minutes mins
Cook Time25 minutes mins
30 minutes mins
Total Time40 minutes mins
Course: Dinner
Cuisine: Thai
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 330kcal
- 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
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.
1- other great vegetables for this stir fry include green beans, cauliflower, bok choy, carrots, snow peas, slaw mix, bell peppers, onions
2- almond butter would make a great swap; other nut butters have not been tested
3- to make this recipe gluten-free, swap the soy sauce for tamari, coconut aminos or liquid soy seasoning.
Storage
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
Serving: 1/4 batch (excludes rice) | Calories: 330kcal | Carbohydrates: 31g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 549mg | Potassium: 567mg | Fiber: 4g | Sugar: 21g | Vitamin A: 835IU | Vitamin C: 13.4mg | Calcium: 106mg | Iron: 3mg