Vegetarian Stir-Fry with Layered Spicy Peanut Sauce
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 (vegetarian) ready in about 30 minutes blends large, julienned carrot, medium, thinly sliced red bell pepper, broccoli florets into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 340 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- Step 3: In the same wok, add 2 cloves minced garlic and 1 tsp grated fresh ginger, cooking for 30 seconds until fragrant.
- 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.
- 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.
- Step 6: Remove from heat, sprinkle 2 tbsp chopped roasted peanuts and 2 tbsp chopped scallions on top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Stir-Fry with Layered Spicy Peanut Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Vegetarian Stir-Fry with Layered Spicy Peanut Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Vegetarian Stir-Fry with Layered Spicy Peanut Sauce?
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 Vegetarian Stir-Fry with Layered Spicy Peanut Sauce 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.
Is Vegetarian Stir-Fry with Layered Spicy Peanut Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
