Thai-Inspired Tofu Stir-Fry with Peanut Sauce

By AislePrompt Test Kitchen · Reviewed 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 (vegetarian, gluten-free) ready in about 25 minutes blends block (14 oz) firm tofu, florets broccoli, 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 580 calories and feeds 2, 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

• 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

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.