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overhead view of peanut tofu in bowl with rice and green vegetables
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5 from 3 votes

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
Cook Time25 minutes
30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Thai
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 330kcal

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.
    tofu pressed between plates
  • Cube- Cut the pressed tofu horizontally into three slabs, then cut into ½ inch cubes.
    cubed tofu

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.
    peanut tofu stir fry sauce in jar- side angle
  • 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.
    cooking broccoli and snap peas in frying pan
  • 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.
    golden, crispy tofu being fried in pan with oil
  • 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.
    tofu simmering in peanut sauce
  • 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.
    peanut tofu stir fry in bowl garnished with crushed peanuts

Video

Notes

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

Nutrition

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