Genuine Tofu Stir-Fry with Peanut Sauce
A creamy, umami-rich stir-fry with silken tofu, crisp vegetables, and a nutty peanut sauce. This Asian recipe, ready in about 40 minutes, pairs tofu, broccoli, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 (14 oz), firm tofu
- 1 head, florets broccoli
- 2 medium, julienned carrots
- 1 medium, sliced bell peppers
- 3 tbsp soy sauce
- 2 tbsp peanut butter
- 1 tbsp lime juice
- 2 cloves, minced garlic
- 1 tbsp sesame oil
- 1 tbsp brown sugar
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Equipment for this recipe
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Instructions
- Step 1: Press tofu for 15 minutes to remove moisture. Cut into 1/2-inch cubes and toss with 1 tbsp soy sauce.
- Step 2: Heat 1 tbsp sesame oil in a wok over medium-high heat. Add broccoli, carrots, and bell peppers; stir-fry for 5-7 minutes until tender-crisp.
- Step 3: Push vegetables to the side, add tofu, and cook for 3-4 minutes until golden. Stir in garlic and remaining 2 tbsp soy sauce.
- Step 4: In a small bowl, mix peanut butter, lime juice, and brown sugar until smooth. Pour over the stir-fry and toss to coat.
- Step 5: Serve immediately, garnished with chopped peanuts and cilantro.
