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Spicy Thai Peanut Tofu Stir-Fry Recipe
Annie Graves

Spicy Thai Peanut Tofu Stir-Fry

Savor the flavors of this Spicy Thai Peanut Tofu Stir-Fry! Crispy tofu and fresh veggies tossed in a spicy, creamy peanut sauce for a delicious, plant-based meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Lunch
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Stir-Fry
  • 1 block 14 oz firm or extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch for crispy tofu
  • 2 tbsp vegetable oil for frying
  • 1 red bell pepper sliced
  • 1 carrot julienned or sliced
  • 1 zucchini sliced
  • 1/2 cup broccoli florets
  • 2 green onions chopped
  • 1/4 cup peanuts roughly chopped (for garnish)
For the Spicy Peanut Sauce
  • 1/4 cup peanut butter creamy or chunky
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice
  • 2 tbsp sriracha or chili garlic sauce adjust for spice level
  • 1 tbsp maple syrup or honey
  • 1 clove garlic minced
  • 1 tsp grated ginger
  • 1/4 cup warm water to thin the sauce
Optional Add-Ins
  • 1 tsp sesame oil for extra flavor
  • Fresh cilantro or Thai basil for garnish
  • Sesame seeds for a crunchy topping
Substitutions
  • Gluten-Free: Use tamari instead of soy sauce.
  • Low-Carb: Serve over cauliflower rice or shirataki noodles.

Method
 

Prepare the Tofu
  1. Press the tofu to remove excess moisture by wrapping it in a kitchen towel and placing a heavy object on top for 10-15 minutes.
  2. Once pressed, cut the tofu into 1-inch cubes.
  3. Toss the tofu cubes in cornstarch to coat evenly, which will help them crisp up when cooked.
Fry the Tofu
  1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
  2. Once hot, add the tofu cubes in a single layer and cook for 3-4 minutes on each side until crispy and golden brown.
  3. Remove the tofu from the pan and set aside.
Sauté the Vegetables
  1. In the same skillet, heat the remaining 1 tbsp of oil.
  2. Add the bell pepper, carrot, zucchini, and broccoli florets.
  3. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
  4. Add the chopped green onions and cook for another 1-2 minutes.
Make the Spicy Peanut Sauce
  1. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, sriracha, maple syrup, garlic, and ginger.
  2. Add warm water, a little at a time, until the sauce reaches your desired consistency (thick but pourable).
Combine and Serve
  1. Return the crispy tofu to the skillet with the vegetables.
  2. Pour the spicy peanut sauce over the tofu and veggies, stirring to coat everything evenly.
  3. Cook for another 2-3 minutes to heat through.
  4. Serve the stir-fry over rice, quinoa, or noodles, and garnish with chopped peanuts, cilantro, or sesame seeds.

Notes

Nutritional Information (Per Serving - 1 bowl):

  • Calories: 350-400
  • Carbohydrates: 25g
  • Protein: 18g
  • Fat: 22g
  • Saturated Fat: 4g
  • Sodium: 700mg
  • Fiber: 6g
  • Sugar: 7g
 

Notes/Advice:

  • Additions/Subtractions:
    • Adjust the level of spice by adding more or less sriracha, or include red pepper flakes for extra heat.
    • If you want a more tangy sauce, add an extra squeeze of lime juice or a splash of rice vinegar.
    • You can add more veggies like snap peas, mushrooms, or spinach based on what’s in season or available.