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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

Peanut Sauce

  • 2 teaspoons grated ginger
  • 1 garlic clove, smashed
  • ½ cup unsalted creamy peanut butter
  • ¼ cup low-sodium soy sauce or tamari
  • 2 tablespoons Chinese black vinegar (or 2 tablespoons seasoned rice vinegar)
  • 1 teaspoon chili sauce such as sambal oelek or sriracha, plus more to taste
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons honey, (optional)

Stir-Fry

  • 2 tablespoons vegetable oil
  • 1 (14-ounce) package extra firm tofu, drained, cut into 1-inch cubes
  • 2 cups roughly chopped green or napa cabbage
  • 2 cups small broccoli florets

For Serving (optional)

  • 3 cups steamed rice
  • 3 cups cooked yakisoba noodles
  • sliced green onions
  • red pepper flakes
  • sesame seeds

Method

  1. Make the peanut sauce. In a food processor or blender, add the ginger, garlic, peanut butter, soy sauce, vinegar, chili sauce, sesame oil, honey, and ¼ cup of water, blend until smooth, about 30 seconds.

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

  4. Serve over steamed rice or cooked noodles, if using. Drizzle with remaining peanut sauce and garnish with green onions, red pepper flakes and sesame seeds, if desired.