Stir-Fried Tofu with Peanut Ginger Sauce and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian stir-fry featuring crispy tofu and colorful vegetables tossed in a creamy, fragrant peanut ginger sauce. This asian fusion-inspired vegetarian ready in about 35 minutes blends cornstarch, vegetable oil, medium, thinly sliced red bell pepper 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 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.

Prep: 20 min Cook: 15 min Serves 4 Asian Fusion cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press and cube 14 oz extra firm tofu into 1-inch cubes. Toss tofu cubes with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 2 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
  4. Step 4: Add 1 medium thinly sliced red bell pepper, 2 cups broccoli florets, and 1 large julienned carrot; stir-fry for 4-5 minutes until vegetables are tender-crisp.
  5. Step 5: Meanwhile, whisk together 1/4 cup smooth peanut butter, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1/4 cup warm water, and 1/4 tsp red pepper flakes in a small bowl until smooth.
  6. Step 6: Return tofu to the skillet and pour the peanut ginger sauce over everything. Toss gently to coat and cook for another 2 minutes until the sauce thickens and clings to tofu and vegetables.
  7. Step 7: Garnish with 2 sliced scallions before serving over steamed rice or noodles.

Frequently asked questions

How long does Stir-Fried Tofu with Peanut Ginger Sauce and Vegetables take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Tofu with Peanut Ginger Sauce and Vegetables?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Tofu with Peanut Ginger Sauce and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Tofu with Peanut Ginger Sauce and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stir-Fried Tofu with Peanut Ginger Sauce and Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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