Thai Peanut Stir-Fry with Tofu

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A zesty and creamy stir-fry combining crispy tofu, vibrant vegetables, and a rich peanut sauce for a tropical twist. This Thai-inspired vegetarian recipe, ready in about 35 minutes, pairs tofu, bell pepper, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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.

Prep: 20 min Cook: 15 min Serves 4 Thai cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cube 14 oz firm tofu into 1/2-inch cubes. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook for 5-7 minutes until golden and crispy, stirring occasionally. Remove and set aside.
  2. Step 2: In the same skillet, add 1/2 cup thinly sliced red onion and 1 diced bell pepper. Sauté for 3 minutes until the edges are crispy and the vegetables begin to soften.
  3. Step 3: Add 1 cup broccoli florets and 2 minced garlic cloves. Cook for 2 minutes until the broccoli is tender-crisp.
  4. Step 4: Stir in 1/4 cup smooth peanut butter, 1/2 cup coconut milk, 2 tbsp soy sauce, and 1 tbsp brown sugar. Cook for 2 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Return the tofu to the skillet and stir to coat in the sauce. Cook for 2 minutes until heated through. Serve immediately.

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