Savory Peanut Tofu Stir-Fry with Broccoli and Snap Peas

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes (includes pressing tofu)
• Cook Time: 20 minutes
• Total Time: 45 minutes

Quick Ingredients

• 14 oz (400 g) extra-firm tofu, pressed and cubed
• 3 cups small broccoli florets
• 2 cups snap peas, trimmed
• 1 red bell pepper, sliced
• 3 tbsp neutral oil, divided
• 2–3 tbsp cornstarch
• 1/3 cup creamy peanut butter
• 3 tbsp soy sauce (or tamari)
• 2 tbsp rice vinegar
• 2 tbsp maple syrup or brown sugar
• 1–2 tsp sriracha or chili-garlic sauce
• 3 cloves garlic, minced; 1 tbsp grated ginger
• 6–8 tbsp warm water (to thin sauce)
• 1 tsp toasted sesame oil
• 2 tbsp roasted peanuts, chopped
• 1 tbsp toasted sesame seeds
• 4 cups cooked rice, for serving

Do This

• 1. Press tofu 15 minutes, then cut into 3/4-inch cubes; toss with 1 tbsp soy sauce and 2–3 tbsp cornstarch.
• 2. Whisk peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, garlic, ginger, warm water, and sesame oil into a smooth sauce.
• 3. Heat 2 tbsp oil in a large skillet or wok over medium-high; pan-fry tofu 8–10 minutes until golden and crisp on most sides. Set aside.
• 4. In same pan, add 1 tbsp oil, then broccoli, snap peas, and bell pepper; stir-fry 4–5 minutes until crisp-tender.
• 5. Return tofu to pan, pour in peanut sauce, and toss over medium heat 2–3 minutes until thick, glossy, and everything is well coated.
• 6. Taste and adjust with extra soy sauce, vinegar, or chili to balance salt, tang, and heat.
• 7. Serve hot over steamed rice; garnish with chopped peanuts, sesame seeds, and sliced scallions if you have them.

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Why You’ll Love This Recipe

• Restaurant-style stir-fry at home: crisp tofu, snappy vegetables, and a rich, sticky peanut sauce.
• Balanced flavors: savory, nutty, slightly sweet, tangy, and as spicy (or mild) as you like.
• Weeknight-friendly: ready in about 45 minutes, and most of that is hands-off pressing and chopping.
• Flexible and forgiving: easily swap vegetables and adjust the sauce to your taste or pantry.

Grocery List

• Produce: 1 head broccoli (or bag of florets), 8 oz snap peas, 1 red bell pepper, 1 small bunch green onions (scallions), 1 knob fresh ginger, 1 head garlic, 1 lime (optional, for serving).
• Dairy: None required (recipe is naturally dairy-free and vegan).
• Pantry: 14 oz extra-firm tofu, creamy peanut butter, soy sauce or tamari, rice vinegar, maple syrup or brown sugar, sriracha or chili-garlic sauce, toasted sesame oil, neutral oil (canola, grapeseed, or peanut), cornstarch, roasted peanuts, toasted sesame seeds, jasmine or brown rice, salt, black pepper.

Full Ingredients

For the Crispy Tofu

• 14 oz (400 g) extra-firm tofu, drained
• 1 tbsp soy sauce (or tamari)
• 2–3 tbsp cornstarch (enough to lightly coat tofu cubes)
• 1/4 tsp fine sea salt (or to taste)
• 1/4 tsp freshly ground black pepper
• 2 tbsp neutral oil (canola, vegetable, grapeseed, or peanut) for pan-frying

For the Vegetables

• 3 cups small broccoli florets (about 1 medium head)
• 2 cups snap peas, trimmed
• 1 medium red bell pepper, seeded and thinly sliced
• 2 green onions (scallions), thinly sliced (whites and greens separated)
• 1 tbsp neutral oil (for stir-frying)
• Pinch of salt, to season vegetables

For the Sticky Roasted-Peanut Sauce

• 1/3 cup (80 g) creamy peanut butter (preferably made from roasted peanuts)
• 3 tbsp soy sauce (or tamari, for gluten-free)
• 2 tbsp rice vinegar (unseasoned, if possible)
• 2 tbsp maple syrup or packed light brown sugar
• 1–2 tsp sriracha or chili-garlic sauce (adjust to preferred heat)
• 3 cloves garlic, finely minced or pressed
• 1 tbsp freshly grated ginger
• 6–8 tbsp warm water, as needed to thin sauce to a pourable consistency
• 1 tsp toasted sesame oil
• Optional: 1–2 tsp fresh lime juice, for extra brightness

For Serving and Garnish

• 4 cups cooked jasmine or brown rice (from about 1 1/3 cups dry)
• 2 tbsp roasted peanuts, roughly chopped
• 1 tbsp toasted sesame seeds (white or black)
• Reserved sliced green onion tops
• Lime wedges, optional

Step-by-Step Instructions

Step 1: Press and Prepare the Tofu

Drain the tofu and wrap it in a clean kitchen towel or several layers of paper towel. Set it on a plate or cutting board, then place a flat, heavy object on top (such as a skillet or a few cookbooks). Let the tofu press for 15–20 minutes to remove excess moisture; this helps it crisp up nicely in the pan.

Once pressed, cut the tofu into 3/4-inch cubes. Transfer the cubes to a bowl and drizzle with 1 tbsp soy sauce. Gently toss to coat, then sprinkle with 2–3 tbsp cornstarch, salt, and pepper. Toss again until each cube is evenly coated in a thin, powdery layer. Add a little extra cornstarch if needed; the tofu should not look wet.

Step 2: Make the Sticky Roasted-Peanut Sauce

In a medium bowl or large measuring jug, combine the peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, maple syrup (or brown sugar), sriracha, minced garlic, grated ginger, and toasted sesame oil. Whisk to form a thick paste.

Gradually whisk in 6 tbsp warm water, 1–2 tbsp at a time, until the sauce is smooth, glossy, and pourable but still fairly thick (like heavy cream or a thin yogurt). If you prefer a looser sauce, add up to 2 tbsp more warm water. Taste and adjust: add more soy sauce for salt, more vinegar or a squeeze of lime for tang, or more chili for heat. Set aside.

Step 3: Prep the Vegetables

While the tofu is pressing or crisping, prepare the vegetables. Cut the broccoli into small, bite-size florets. Trim the snap peas by snipping off the stem ends and pulling away any tough strings if needed. Slice the red bell pepper into thin strips. Slice the green onions, keeping the white and light green parts separate from the darker green tops (the tops will be used for garnish).

Have all vegetables ready near the stove. Stir-frying moves quickly, so it helps to have everything chopped and within reach before you start cooking.

Step 4: Pan-Fry the Tofu Until Crispy

Heat 2 tbsp neutral oil in a large nonstick skillet or wok over medium-high heat. When the oil is hot and shimmering, carefully add the coated tofu cubes in a single layer. Let them cook undisturbed for 3–4 minutes, until the bottoms are golden brown and crisp.

Use a spatula or tongs to flip the tofu cubes and continue cooking, turning every 2–3 minutes, until most sides are nicely browned and crisp, about 8–10 minutes total. Adjust the heat as needed to avoid burning. Transfer the crispy tofu to a plate and set aside. Do not clean the pan; those browned bits will add flavor to the stir-fry.

Step 5: Stir-Fry the Vegetables

In the same skillet or wok, add 1 tbsp neutral oil if the pan looks dry. Heat over medium-high until shimmering, then add the white and light green parts of the green onions. Stir-fry for 30 seconds until fragrant.

Add the broccoli florets and a pinch of salt. Stir-fry for 2 minutes, then add the snap peas and red bell pepper. Continue to cook, stirring or tossing frequently, for another 3–4 minutes, until the vegetables are bright in color and crisp-tender. They should still have some bite and a slight crunch.

Step 6: Coat Everything in the Peanut Sauce

Return the crispy tofu to the pan with the vegetables and toss to combine. Give the peanut sauce a quick stir, then pour it evenly over the tofu and vegetables. Reduce the heat to medium.

Toss gently but thoroughly so everything is coated. Let the stir-fry cook for 2–3 minutes, stirring often, until the sauce is bubbling, thick, and glossy. If it seems too thick or begins to stick, splash in 1–2 tbsp water and stir to loosen. Taste and adjust the seasoning with extra soy sauce (saltiness), vinegar or lime (brightness), or sriracha (heat).

Step 7: Finish, Garnish, and Serve

Spoon hot cooked rice into bowls or onto plates. Divide the peanut-glazed tofu and vegetables over the rice, making sure to scoop up all the sticky sauce from the pan.

Sprinkle each serving with chopped roasted peanuts, toasted sesame seeds, and the reserved green onion tops. Serve immediately, with lime wedges on the side if you like an extra squeeze of freshness. Enjoy the contrast of crisp tofu, snappy vegetables, and the rich, savory peanut glaze while everything is piping hot.

Pro Tips

• Press the tofu properly: The more moisture you remove, the crisper the tofu will get. If you have time, press for closer to 30 minutes.
• Do not overcrowd the pan: If your skillet is small, pan-fry the tofu in two batches so it sears instead of steaming.
• Adjust sauce thickness at the end: If the sauce tightens up too much, add a spoonful of water at a time over low heat until it is silky and coats the tofu and vegetables without clumping.
• Keep the vegetables crisp: Pull the stir-fry off the heat as soon as the veggies are bright and just-tender; overcooking will dull both color and texture.
• Use roasted peanut butter: Peanut butter made from roasted peanuts brings a deeper, more intense flavor that makes the sauce taste “roasted” without extra steps.

Variations

• Extra-veg version: Add sliced carrots, baby corn, or mushrooms. Stir-fry firmer vegetables (like carrots) for 1–2 minutes before adding quicker-cooking ones.
• Spicy peanut stir-fry: Double the sriracha or stir in 1–2 tsp chili crisp or red pepper flakes with the sauce for a bolder kick.
• Noodle swap: Instead of rice, toss the finished peanut-glazed tofu and vegetables with 8 oz cooked rice noodles or soba noodles, adding a splash of water to loosen the sauce.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. The tofu will lose some of its crispness, but the flavors deepen and are still delicious. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second bursts, stirring in between. For best texture, cook the tofu fresh but you can prep ahead by pressing and cubing the tofu, chopping all vegetables, and whisking the peanut sauce up to 2 days in advance. Keep each component refrigerated separately, then stir-fry just before serving.

Nutrition (per serving)

Approximate values per serving (including 1 cup cooked jasmine rice): 540 calories; 21 g protein; 19 g fat; 72 g carbohydrates; 6 g fiber; 13 g sugar; 930 mg sodium. Values will vary based on the specific brands and exact amounts used.