Simple Recipes for Every Day
Tofu Stir-Fry with Peanut Sauce

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