Thai Peanut Stir-Fry with Brown Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A quick and satisfying dish of tender tofu, crisp vegetables, and rich peanut sauce served over fluffy brown rice. This thai-inspired asian (dairy-free) ready in about 30 minutes pairs cubed and pressed tofu, cooked brown rice, florets broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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

• 300g cubed and pressed tofu
• 1.5 cups cooked brown rice
• 1 cup florets broccoli
• 1 cup sliced bell pepper
• 1 cup julienned carrots
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 juiced lime
• 1 tbsp sesame oil
• 1/2 tsp red chili flakes

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a wok or large skillet over medium-high heat. Add cubed tofu and cook for 5-7 minutes until golden, then set aside.
2. Step 2: In the same pan, add broccoli, bell pepper, and carrots. Stir-fry for 4-5 minutes until tender-crisp.
3. Step 3: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 lime juice, and 1/2 tsp chili flakes.
4. Step 4: Pour the sauce into the pan with vegetables, stirring to coat. Add cooked tofu and stir to combine.
5. Step 5: Serve over 1.5 cups cooked brown rice, garnished with sesame seeds if desired.