Peanut Butter Tamarind Tofu Stir-Fry With Peppers

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes

Quick Ingredients

• 14 oz (400 g) extra-firm tofu, pressed
• 2 tbsp cornstarch + 1/4 tsp salt
• 3 tbsp neutral oil, divided
• 1 red bell pepper, sliced
• 1 yellow or orange bell pepper, sliced
• 1 small red onion, sliced
• 1 cup snap peas or thin green beans
• 2 green onions, sliced
• 1/3 cup creamy peanut butter
• 3 tbsp tamarind concentrate
• 3 tbsp soy sauce (or tamari)
• 2 tbsp maple syrup or brown sugar
• 1 tbsp rice vinegar
• 1 tsp chili-garlic sauce or sriracha
• 1/2 cup water (plus more as needed)
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tsp toasted sesame oil
• 1/4 cup roasted peanuts, roughly chopped
• Cooked rice, for serving

Do This

• 1. Press tofu 15 minutes, then cut into 1/2-inch cubes. Toss with cornstarch and salt.
• 2. Whisk peanut butter, tamarind, soy sauce, maple syrup, rice vinegar, chili-garlic sauce, water, ginger, garlic, and sesame oil into a smooth sauce.
• 3. Prep vegetables: slice peppers and red onion, trim snap peas, slice green onions.
• 4. Heat 2 tbsp oil in a large skillet or wok over medium-high. Pan-fry tofu 6–8 minutes until golden on most sides. Remove and set aside.
• 5. Add remaining 1 tbsp oil to pan. Stir-fry peppers, onion, and snap peas 3–4 minutes until crisp-tender.
• 6. Return tofu to pan. Pour in sauce and toss over medium heat 1–2 minutes until hot and glossy; thin with a splash of water if too thick.
• 7. Serve over hot rice, topped with green onions and chopped peanuts.

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Why You’ll Love This Recipe

• Balanced flavors: creamy peanut butter, tangy tamarind, gentle sweetness, and just enough heat.
• Weeknight-friendly: on the table in about 40 minutes with simple pantry ingredients.
• Plant-based protein: crispy-edged tofu in a rich, satisfying glaze.
• Colorful and flexible: easy to swap in your favorite vegetables or noodles.

Grocery List

• Produce: Red bell pepper, yellow or orange bell pepper, red onion, snap peas or green beans, green onions, fresh ginger, garlic, optional lime and cilantro for garnish.
• Dairy: None (recipe is naturally dairy-free and vegan).
• Pantry: Extra-firm tofu, creamy peanut butter, tamarind concentrate, soy sauce or tamari, maple syrup or brown sugar, rice vinegar, chili-garlic sauce or sriracha, toasted sesame oil, cornstarch, neutral oil (canola, avocado, or grapeseed), roasted peanuts, rice or noodles, salt, black pepper.

Full Ingredients

For the Peanut-Tamarind Sauce

• 1/3 cup (80 g) creamy peanut butter
• 3 tbsp tamarind concentrate (not sweetened syrup)
• 3 tbsp soy sauce or tamari (low-sodium if preferred)
• 2 tbsp maple syrup or packed light brown sugar
• 1 tbsp rice vinegar
• 1 tsp chili-garlic sauce or sriracha (more to taste)
• 1/2 cup (120 ml) water, plus 2–4 tbsp extra as needed to thin
• 1 tsp freshly grated ginger (about 1/2-inch piece)
• 1 large clove garlic, finely minced
• 1 tsp toasted sesame oil

For the Tofu and Vegetables

• 14 oz (400 g) extra-firm tofu, drained and pressed
• 2 tbsp cornstarch
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper (optional)
• 3 tbsp neutral oil, divided (such as canola, avocado, or grapeseed)
• 1 medium red bell pepper, cored and thinly sliced
• 1 medium yellow or orange bell pepper, cored and thinly sliced
• 1 small red onion, halved and thinly sliced
• 1 cup snap peas, ends trimmed (or thinly sliced green beans)
• 2 green onions, thinly sliced (white and green parts separated)

For Serving and Garnish

• 3–4 cups cooked jasmine or brown rice (about 1 cup uncooked)
• 1/4 cup roasted peanuts, roughly chopped
• Lime wedges, for squeezing (optional but recommended)
• Small handful fresh cilantro leaves, roughly chopped (optional)

Step-by-Step Instructions

Step 1: Press and Prep the Tofu

Remove the tofu from its package and drain off the liquid. Wrap the block in a clean kitchen towel or several layers of paper towel. Place on a plate and set a small, heavy pan or a few cans on top. Let it press for 15–20 minutes to remove excess moisture; this helps the tofu crisp and absorb the sauce better.

After pressing, cut the tofu into 1/2-inch cubes. In a medium bowl, gently toss the cubes with the cornstarch, salt, and black pepper (if using) until evenly coated. Set aside while you make the sauce and prep the vegetables.

Step 2: Whisk Together the Peanut-Tamarind Sauce

In a mixing bowl or large measuring cup, add the peanut butter, tamarind concentrate, soy sauce, maple syrup, rice vinegar, chili-garlic sauce, grated ginger, minced garlic, toasted sesame oil, and 1/2 cup water. Whisk until completely smooth and glossy. The sauce should be pourable but still thick enough to coat the back of a spoon.

If it seems very thick, whisk in 1–2 tablespoons more water, a little at a time. Taste and adjust the seasoning: add more tamarind for tang, more maple syrup for sweetness, or extra chili-garlic sauce for heat. Set the sauce near the stove.

Step 3: Prep the Vegetables

Core and thinly slice the red and yellow (or orange) bell peppers into strips. Halve the red onion from root to tip, then slice into thin wedges. Trim the ends from the snap peas or green beans. Separate the green onions: slice the white and light green parts and keep them with the stir-fry vegetables; thinly slice the dark green tops and reserve for garnish.

Have all the vegetables ready in bowls or on a cutting board. Stir-frying moves quickly, so it is helpful to prep everything before turning on the heat.

Step 4: Crisp the Tofu

Heat 2 tablespoons of neutral oil in a large nonstick skillet or wok over medium-high heat until shimmering but not smoking, about 1–2 minutes. Add the cornstarch-coated tofu cubes in a single layer, leaving space between pieces. Let them cook undisturbed for 2–3 minutes until the bottoms are golden and crispy.

Gently flip the tofu with a spatula or tongs and cook another 4–5 minutes, turning occasionally, until most sides are lightly browned and crisp. Transfer the tofu to a plate and set aside. Do not wipe out the pan; those flavorful browned bits will season the vegetables and sauce.

Step 5: Stir-Fry the Vegetables

In the same skillet or wok, add the remaining 1 tablespoon of oil. Heat over medium-high until hot. Add the red onion and the white/light green parts of the green onions. Stir-fry for 1–2 minutes until they begin to soften and pick up a bit of color.

Add the sliced bell peppers and snap peas. Stir-fry for 3–4 minutes, tossing frequently, until the peppers are just tender but still bright and slightly crisp, and the snap peas are vibrant green. If the pan looks very dry or begins to scorch, add 1–2 tablespoons of water and stir to deglaze.

Step 6: Add the Sauce and Glaze Everything

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

Toss gently but thoroughly to coat everything in the sauce. Cook for 1–2 minutes, stirring often, until the sauce is bubbling, thickened slightly, and clinging in a glossy layer to the tofu and vegetables. If the sauce becomes too thick or starts to stick, splash in 1–3 tablespoons of water and stir to loosen it to a silky, pourable glaze.

Taste and adjust the seasoning one last time: add a pinch of salt, a squeeze of lime, or more chili-garlic sauce right in the pan if you like extra tang or heat.

Step 7: Serve and Garnish

Spoon hot rice into bowls or onto plates. Divide the peanut-tamarind stir-fry evenly over the rice. Sprinkle with the reserved sliced green onion tops and the chopped roasted peanuts.

If using, scatter fresh cilantro over the top and serve with lime wedges for squeezing. Serve immediately while everything is hot, glossy, and fragrant.

Pro Tips

• Press the tofu properly: Even 15–20 minutes of pressing makes a big difference in how well the tofu browns and how nicely it soaks up the sauce.
• Use high heat for stir-frying: Medium-high heat gives the vegetables a slight char and keeps them crisp-tender instead of soft and stewed.
• Adjust sauce thickness: The cornstarch on the tofu will help thicken the sauce. If it ends up too thick, thin with a splash or two of water right in the pan until it flows and coats nicely.
• Nonstick or well-seasoned pan helps: A nonstick skillet or well-seasoned wok makes it easier to get crispy tofu without sticking or breaking.
• Taste as you go: Tamarind and peanut butter brands vary. Always taste the sauce and tweak the balance of tang, salt, sweetness, and heat to your preference.

Variations

• Noodle stir-fry: Swap the rice for 8 oz of cooked rice noodles or soba. Toss the drained noodles directly into the skillet with the tofu and vegetables, adding a few extra tablespoons of water to help distribute the sauce.
• Extra veggies: Add sliced carrots, baby corn, broccoli florets, or mushrooms. Stir-fry firmer vegetables (like carrots and broccoli) for a couple of extra minutes before adding the peppers and snap peas.
• Spicy version: Increase the chili-garlic sauce to 2–3 teaspoons, and finish with a sprinkle of red pepper flakes or thinly sliced fresh chili.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The sauce will thicken as it chills; when reheating on the stovetop over medium heat, add 1–3 tablespoons of water and stir until the glaze loosens and becomes silky again. You can also reheat gently in the microwave, pausing to stir and add a splash of water if needed.

For easier weeknights, you can prepare the sauce up to 3 days in advance and keep it refrigerated in a jar, and you can press and cube the tofu 1 day ahead. Vegetables are best sliced the same day for maximum crunch and color.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including 3/4 cup cooked jasmine rice): about 480 calories; 19 g protein; 20 g fat; 55 g carbohydrates; 5 g saturated fat; 7 g fiber; 14 g sugars; 880 mg sodium. Actual values will vary based on specific ingredients and portion sizes.