Thai-Inspired Peanut Stir-Fry with Tofu
A vibrant stir-fry featuring crispy tofu, snap peas, and carrots in a rich peanut sauce, balanced with lime and chili. Serve over rice or noodles for a quick, flavorful meal. This thai-inspired vegetarian (vegetarian) ready in about 30 minutes pairs (14 oz) block, pressed and cubed tofu, trimmed snap peas, (medium), julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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 (14 oz) block, pressed and cubed tofu
- 1 cup, trimmed snap peas
- 2 (medium), julienned carrots
- 1 (medium), sliced red bell pepper
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sriracha
- 2 tbsp fresh lime juice
- 2 tbsp vegetable oil
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz cubed tofu and cook for 5-7 minutes until golden and crispy, stirring occasionally. Remove tofu and set aside.
- Step 2: Add 1 cup snap peas, 2 julienned carrots, and 1 sliced red bell pepper to the skillet. Sauté for 4-5 minutes until vegetables are tender-crisp and slightly charred.
- Step 3: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sriracha, and 2 tbsp fresh lime juice until smooth.
- Step 4: Return the tofu to the skillet. Pour the sauce over the mixture and stir to coat. Cook for 3-4 minutes until the sauce thickens and the tofu is well coated.
- Step 5: Serve immediately, garnished with additional lime wedges and chopped peanuts if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai-Inspired Peanut Stir-Fry with Tofu take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Thai-Inspired Peanut Stir-Fry with Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed snap peas from drying out.
Can I substitute ingredients in Thai-Inspired Peanut Stir-Fry with Tofu?
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 Thai-Inspired Peanut Stir-Fry with Tofu 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 Thai-Inspired Peanut Stir-Fry with Tofu 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.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
