Tofu and Vegetable Stir-Fry with Peanuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian stir-fry with crispy tofu, colorful vegetables, and a nutty peanut sauce that balances Sichuan heat. This asian-inspired vegetarian ready in about 42 minutes pairs firm tofu, bell peppers, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 22 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press the 14 oz firm tofu to remove excess water, then cut into 1/2-inch cubes. Heat 1 tbsp cooking oil in a skillet over medium-high heat and fry the tofu until golden on all sides, about 5 minutes; remove and set aside.
  2. Step 2: In the same skillet, heat 1 tbsp cooking oil over medium heat. Add the 1 cup diced bell peppers and 1/2 cup julienned carrots, stir-frying for 3 minutes until crisp-tender.
  3. Step 3: Add the 2 cloves minced garlic and 1 tsp minced ginger, stir-frying for 30 seconds until aromatic. Mix in the 2 tbsp soy sauce and 1 tbsp sesame oil.
  4. Step 4: Stir in the 1 tsp cornstarch mixed with 2 tbsp water to form a sauce. Return the fried tofu to the skillet and toss to coat. Add the 1/4 cup roasted peanuts and cook for 2 minutes until the sauce thickens and coats the vegetables and tofu.

Frequently asked questions

How long does Tofu and Vegetable Stir-Fry with Peanuts take to make?

Total time is about 42 minutes (20 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tofu and Vegetable Stir-Fry with Peanuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Tofu and Vegetable Stir-Fry with Peanuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tofu and Vegetable Stir-Fry with Peanuts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tofu and Vegetable Stir-Fry with Peanuts?

Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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