Peanut and Tofu Stir Fry with Jasmine Rice and Cilantro

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A Thai-inspired stir fry with peanut sauce, tofu, and fresh cilantro served over jasmine rice. This Thai-inspired vegan recipe (gluten-free), ready in about 35 minutes, pairs tofu, peanut butter, jasmine rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 300g tofu
• 2 tbsp peanut butter
• 200g jasmine rice
• 1 bell peppers
• 100g broccoli
• 1/4 cup cilantro

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Pat dry with paper towels to ensure even browning. Tip: Pressing prevents the tofu from becoming soggy during cooking.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 5-6 minutes, stirring occasionally, until the edges are golden brown and crispy. Tip: Don’t stir too early — letting the tofu sit undisturbed helps it develop a crust.
3. Step 3: Add 1 bell pepper (diced into 1/2-inch cubes) and 100g broccoli (cut into 1/2-inch florets) to the skillet. Sauté for 4-5 minutes until the vegetables begin to soften and release their aroma.
4. Step 4: In a small bowl, whisk together 2 tbsp peanut butter, 1/4 cup water, 1 tbsp soy sauce, and 1 tsp rice vinegar until smooth. Pour the sauce into the skillet and stir to coat all ingredients evenly. Cook for 3-4 minutes until the sauce thickens slightly and the tofu is fully coated.
5. Step 5: Cook 200g jasmine rice according to package instructions, then fluff with a fork. Transfer to serving bowls. Spoon the tofu and vegetable mixture over the rice. Garnish with 1/4 cup cilantro (chopped finely) and serve immediately. Tip: Add the cilantro at the end to preserve its freshness and vibrant color.