Vegetarian Stir-Fry with Layered Spicy Peanut Sauce

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A vibrant vegetable stir-fry tossed in a multi-layered spicy peanut sauce that adds depth and warmth to every bite. This Asian-inspired vegetarian recipe, ready in about 30 minutes, pairs carrot, red bell pepper, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

Ingredients

• 1 large, julienned carrot
• 1 medium, thinly sliced red bell pepper
• 2 cups broccoli florets
• 1 cup snap peas
• 14 oz, cubed firm tofu
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha sauce
• 1 tbsp maple syrup
• 2 cloves minced garlic
• 1 tsp grated fresh ginger
• 2 tbsp sesame oil
• 1/4 cup water
• 2 tbsp chopped roasted peanuts
• 2 tbsp chopped scallions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sriracha sauce, 1 tbsp maple syrup, and 1/4 cup water until smooth and set aside.
2. Step 2: Heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and sauté for 6-7 minutes, turning occasionally, until golden on all sides. Remove tofu and set aside.
3. Step 3: In the same wok, add 2 cloves minced garlic and 1 tsp grated fresh ginger, cooking for 30 seconds until fragrant.
4. Step 4: Add 1 large julienned carrot, 1 medium thinly sliced red bell pepper, 2 cups broccoli florets, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
5. Step 5: Return the tofu to the wok, pour the prepared peanut sauce over the mixture, and toss gently to coat everything evenly. Cook for another 2 minutes until the sauce thickens slightly and coats the vegetables and tofu.
6. Step 6: Remove from heat, sprinkle 2 tbsp chopped roasted peanuts and 2 tbsp chopped scallions on top before serving.