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Simple Recipes for Every Day

Tofu Stir-Fry with Peanut Sauce

Tofu Stir-Fry with Peanut Sauce in a pan with a spoon
  • Serves: 4
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • 2 tablespoons vegetable oil
  • 1 (14 oz) package extra firm tofu, drained, cut into 1-inch cubes
  • 2 cups roughly chopped cabbage, green or napa
  • 2 cups broccoli florets
  • broccoli florets
  • sesame seeds, for serving, optional
  • steamed rice or cooked noodles, for serving, optional

Peanut Sauce

  • 1 tablespoon minced or grated ginger, from a 1-inch piece
  • 1 garlic clove, minced
  • ½ cup unsalted creamy peanut butter
  • ¼ cup low-sodium soy sauce or tamari
  • 2 tablespoons Chinese black vinegar or 3 tablespoons apple cider vinegar
  • 1 teaspoon chili sauce such as Sambal oelek or sriracha, plus more to taste
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon honey, optional

Method

  1. Make the peanut sauce. In a food processor or blender, combine the ginger, garlic cloves, peanut butter, soy sauce, vinegar, chili sauce, sesame oil, honey, and ¼ cup of water. Blend until smooth and cohesive, about 30 seconds. Can be made 3 days ahead and stored in an airtight container in the fridge.

  2. In a large skillet or wok, heat the oil over medium-high. Once the oil is glistening, add the tofu. Fry on each side, until golden brown, about 12-15 minutes total. Transfer the tofu to a paper towel lined plate.

  3. Add the cabbage and broccoli to the skillet, and cook, stirring, until tender, about 8 minutes. Reduce the heat to medium, return the tofu to the skillet and add ½ of the peanut sauce. Toss to combine and cook until slightly thickened, about 1-2 minutes.

  4. Serve with remaining peanut sauce over steamed rice, cooked noodles, sprinkled with sesame seeds.