Best Tofu Stir-Fry with Peanut Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

Crispy tofu tossed in a savory peanut sauce, paired with vibrant bell peppers and snap peas. This asian-inspired vegetarian (vegan) ready in about 35 minutes blends block, cubed tofu, peanut butter, soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 block, cubed tofu
• 2 tbsp peanut butter
• 2 tbsp soy sauce
• 1 large, juiced lime
• 2 medium, sliced bell peppers
• 1 cup, trimmed snap peas
• 2 cloves, minced garlic
• 1 tbsp olive oil
• 1 tsp sesame seeds

Instructions

1. Step 1: In a bowl, whisk 2 tbsp peanut butter, 2 tbsp soy sauce, 1 lime juice, and 1 tsp sesame seeds to make the sauce. Set aside.
2. Step 2: Heat 1 tbsp olive oil in a wok over high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 2 sliced bell peppers and 1 cup snap peas. Stir-fry for 3-4 minutes until tender-crisp.
4. Step 4: Push vegetables to the sides of the wok. Add 1 block tofu cubes and cook for 5 minutes until golden.
5. Step 5: Pour the peanut sauce over the tofu and vegetables. Toss to coat. Serve with a sprinkle of sesame seeds.