Colorful Vegetable Stir-Fry with Tofu and Peanut Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A vibrant stir-fry featuring crisp bell peppers, broccoli, and tofu tossed in a creamy peanut sauce, perfect for a wholesome vegetarian dinner. This asian fusion-inspired vegetarian (vegetarian) ready in about 30 minutes blends pressed and cubed firm tofu, broccoli florets, large, julienned carrot 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 350 calories and feeds 4, 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

• 14 oz, pressed and cubed firm tofu
• 1 medium, sliced into 1/2-inch strips red bell pepper
• 1 medium, sliced into 1/2-inch strips yellow bell pepper
• 2 cups broccoli florets
• 1 large, julienned carrot
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 2 cloves minced garlic
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1/4 cup water
• 2 tbsp, for garnish chopped peanuts
• 2 tbsp, for garnish chopped cilantro

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 5-6 minutes, turning occasionally until all sides are golden brown and slightly crispy.
2. Step 2: Add 1 medium sliced red bell pepper, 1 medium sliced yellow bell pepper, 2 cups broccoli florets, and 1 large julienned carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
3. Step 3: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp honey, 2 minced garlic cloves, 1 tsp grated ginger, and 1/4 cup water until smooth.
4. Step 4: Pour the peanut sauce over the tofu and vegetables in the skillet, stirring gently to coat everything evenly. Cook for another 2 minutes until the sauce thickens and glazes the ingredients.
5. Step 5: Drizzle 1 tbsp sesame oil over the stir-fry, toss once more, then remove from heat. Garnish with 2 tbsp chopped peanuts and 2 tbsp chopped cilantro before serving.