Let me guess. You’ve made a few attempts at tofu and—well, the results were not exactly five-star restaurant material (trust me, I’ve been there). But this vegan tofu stir fry with peanut sauce recipe is just different. It’s one of those life-saver weeknight meals, quick to put together, and, yes, absolutely packed with flavor. Imagine: crispy tofu, bright veggies, and a lick-the-bowl creamy peanut sauce. Even the tofu skeptics in my house come running for seconds. 
What you’ll love about this Peanut Butter Tofu Stir Fry
Okay, not to oversell, but what I love about this recipe is how completely foolproof it is. Even if you burn toast with regularity, this tofu stir fry turns out delicious every single time. The peanut sauce is wildly creamy and pretty addictive. You’ll want to pour it on literally everything—you’ve been warned.
Besides, it’s all about that big, satisfying bite: tofu with just enough crunch, fresh peppers and broccoli, a drizzle of the tangy peanut-goodness. Plus, it’s vegan, swings toward healthy, and (honest truth) gets dinner done in under thirty minutes. Halo appears above my head.
One of my friends messaged me last week:
“That peanut sauce! Can I put it on salads or just eat it with a spoon? Seriously, thank you for finally making me a tofu believer.”
How to Make Tofu Stir Fry with Peanut Sauce
Making this is as simple as it gets, but here’s where a couple tiny moves really boost the flavor. Start by pressing excess water from your tofu. Don’t skip this step—just wrap it in a towel, set something heavy on top, and let it hang out for ten minutes. While that’s happening, whip up your peanut sauce: peanut butter, a splash of soy sauce, lime (for zing), maple syrup or honey for sweetness, and a smidge of ginger. Mix it up. Taste. Dance a little.
Chop up your veggies—honestly, use whatever is lurking in the fridge: bell peppers, snap peas, carrots. Sauté those in a big skillet till crisp-tender, add the tofu (cube it up; pan-fry till golden!) and pour on that dreamy sauce. Stir, let it bubble, and you’re golden. That’s it.
Don’t overthink it, okay? It’s supposed to be easy. The biggest drama is what color veggies you want to see on your fork.
Is Tofu Healthy?
I get this one a lot—is tofu actually good for you? Yup. Tofu brings protein without the heavier feel of meat, so you get that satisfying bite and energy to boot. It’s low in calories (helpful for when you want a second serving, just sayin). For vegans and vegetarians, tofu is a total protein powerhouse, and it’s loaded with iron and calcium if you buy the right brand.
Bonus: It’s cholesterol-free. Some folks worry about soy, but reputable science says tofu is totally safe for most people—if you’re curious, check out this Harvard Health article (just for peace of mind). So basically, eating tofu means you can smugly enjoy your stir fry and feel good doing it.
Tips for Cooking Tofu
Ah, tofu. It’s easy once you get the hang of it. My two cents: always press it, always pat it dry. Wet tofu equals floppy stir fry. (Nobody loves soggy tofu.)
Cube it up and give it space when it hits the pan. Crowding makes it steam instead of crisp. I fry mine in a smidge of oil, medium-high heat, and let it get golden-brown before touching it. It practically tells you when it’s ready.
Also—if time allows—marinate those cubes in soy sauce and a whisper of garlic first. Game-changer. It just wakes up the flavor and gives you that restaurant-y feel at home.
What to Serve with this Tofu Vegetable Stir Fry
So you’ve got your masterpiece, now what? Here’s a few ideas to serve it up:
- Fluffy jasmine rice soaks up all that peanut sauce
- Toss on roasted peanuts or fresh cilantro for crunch
- Spoon over quinoa or chewy brown rice for a nutrition kick
- Tuck leftovers into lettuce wraps for lunch
Some evenings I splash a little hot sauce or squeeze extra lime on top, too. Make it your own. That’s sort of the whole point, right?
Common Questions
Q: Do I have to press the tofu every time?
A: Short answer: yes, if you want crispy results. Drain well. It’s worth it.
Q: Can I swap in almond butter for peanut?
A: Sure. The flavor shifts a bit, but still tasty.
Q: How long does leftover tofu stir fry keep?
A: Two to three days in the fridge. Reheat gently so the veggies stay crisp.
Q: Can I use frozen veggies?
A: Absolutely. Just toss’em in the pan and cook a minute or two longer.
Q: How spicy can this get?
A: As spicy as you please. Add chili flakes or sriracha for some zip.
Your New Weeknight Favorite
Okay, real talk—this vegan tofu stir fry with peanut sauce recipe has bailed me out on a zillion busy evenings. It’s crazy easy, super flexible, and the flavor is chef’s kiss. If you’ve struggled with tofu before, this is the one to try. Go on, gather those simple ingredients, and treat yourself. Want more plant-based flavor? Check out these vegan-friendly meal ideas from [Minimalist Baker]. You’ve got this. 
Peanut Butter Tofu Stir Fry
Ingredients
Method
- Press the tofu by wrapping it in a towel and placing a heavy object on top for 10 minutes.
- Prepare the peanut sauce by mixing peanut butter, soy sauce, lime juice, maple syrup, and ginger in a bowl.
- Chop the vegetables into bite-sized pieces.
- Heat a large skillet over medium-high heat with a small amount of oil.
- Add the chopped vegetables to the skillet and sauté until they are crisp-tender, about 5 minutes.
- Cube the pressed tofu and add it to the skillet, frying until golden brown, about 5-7 minutes.
- Pour the peanut sauce over the vegetables and tofu, stirring well to combine.
- Allow the mixture to bubble for a few minutes before serving.