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Tofu Stir-Fry with Spicy Peanut Sauce Recipe

Tofu Stir-Fry with Spicy Peanut Sauce


· 12 to 14 ounces light extra-firm tofu (fresh bean curd), drained

· 1 tablespoon olive oil

· ½ cup cold water

· 2 teaspoons cornstarch

· ⅓ cup creamy peanut butter

· ¼ cup reduced-sodium soy sauce

· ¼ cup rice vinegar

· 2 tablespoons honey

· 1 tablespoon grated fresh ginger

· ¼ teaspoon crushed red pepper

· 2 cloves garlic, minced

· 2 medium red sweet peppers, cut into strips

· 1 medium red onion, cut into thin wedges

· 4 cups sliced bok choy or small broccoli florets

· Crushed red pepper (optional)


1. Prepare tofu: Drain tofu and pat it dry with paper towels. Cut into 1-inch cubes. In a very large skillet heat 1 teaspoon of the olive oil. Add tofu cubes and cook on one side about 6 minutes or until browned and slightly crisp. Gently turn over the tofu and add another teaspoon of the oil. Continue cooking until all sides are browned and slightly crisp. Using a spatula, remove tofu from pan to a bowl.

2. Prepare peanut sauce: In a small saucepan stir the cold water into the cornstarch. Stir in the peanut butter, soy sauce, rice vinegar, honey, ginger and the ¼ teaspoon crushed red pepper. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Set aside.

3. Prepare vegetables: In the same skillet heat the remaining 1 teaspoon oil over medium-high heat. Add garlic, sweet peppers and red onion; cook and stir for 5 minutes. Add bok choy; cook and stir for 2 to 3 minutes more. Add the browned tofu and peanut sauce; stir gently to coat and heat through. Divide the tofu mixture among four serving plates. If desired, sprinkle with additional crushed red pepper.

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