Thai-Inspired Tofu Stir-Fry with Peanut Sauce

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A crunchy and creamy stir-fry combining firm tofu, broccoli, and bell peppers in a rich peanut sauce infused with lime and chili. Serve over rice for a satisfying meal. This Thai-inspired vegetarian recipe (gluten-free), ready in about 25 minutes, pairs firm tofu, broccoli, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cup, florets broccoli
• 1/2 cup, sliced red bell pepper
• 1/4 cup, natural unsweetened peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 1 tsp minced ginger
• 2 cloves, minced garlic
• 1 tbsp vegetable oil

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Instructions

1. Step 1: Press tofu for 15 minutes, then cut into 1-inch cubes. Heat vegetable oil in a wok or large skillet over medium-high heat. Add tofu and cook for 4-5 minutes until golden and crispy. Remove and set aside.
2. Step 2: In the same pan, add broccoli and bell pepper. Sauté for 3-4 minutes until tender-crisp. Push vegetables to one side and stir in ginger and garlic. Cook for 30 seconds until fragrant.
3. Step 3: Whisk together peanut butter, soy sauce, rice vinegar, and lime juice in a bowl. Pour the sauce into the pan and stir to combine. Simmer for 2-3 minutes until sauce thickens. Return tofu to the pan and toss to coat. Serve immediately over steamed rice.