This vegan and plant-based Stir-fried Tofu with Peanut Sauce is both really creamy and satisfying. Plus, it’s super easy to make and only requires a few basic ingredients (peanut butter, of course!).
COOKING THE TOFU
I did the usual drying and cooking technique for the tofu to give it that crisp coating that’s perfect to be coated in sauces.
PEANUT SAUCE
For the sauce, I mixed together:
- ¾ cup vegetable broth water
- 1 tbsp sesame oil
- 3 tbsp peanut butter I used sweetened peanut butter
- 3 cloves garlic minced
- 1 tbsp sesame seeds
- 1 tbsp coconut sugar or other sweetener adjust according to desired taste
- 2 1/2 tbsp soy sauce or tamari adjust according to desired taste
Feel free to adjust everything to your taste before cooking this sauce down with the tofu!
I had this stir-fried peanut tofu with some curry garlic rice, which is very similar to my super easy curry fried rice that I make but without the veggies!
This was a really comforting meal that pairs well with rice or noodles since the tofu is coated in a really hearty sauce.
You can also check out my other tofu recipes here or down below:
- Hakka-Style Stuffed Tofu
- Korean Spicy Braised Tofu
- Tofu Katsu
- Nori-Wrapped Tofu in Spicy Sauce
- Maple Hoisin Tofu
- Orange Tofu
- Pan-Fried Tofu Cakes
- Tofu ‘McNuggets’
Check out the full tofu recipe below!
Hope you enjoy this tofu recipe! You’ll find it below.
Are you looking for more delicious, vegan recipes?
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Stir-Fried Tofu with Peanut Sauce
Ingredients
Tofu
- 2 (240g each) blocks of extra firm tofu
- 1 heaping tbsp corn starch
- 1/2 tsp salt or to taste
- 1/2 cup button mushrooms around 12 whole pieces, halved (feel free to use other mushrooms or veggies of choice!)
- 1 onion diced
- 2 tbsp neutral oil for frying
- Sesame oil for drizzling
- Sliced spring onions
Peanut Sauce
- ¾ cup vegetable broth water
- 1 tbsp sesame oil
- 3 tbsp peanut butter I used sweetened peanut butter
- 3 cloves garlic minced
- 1 tbsp sesame seeds
- 1 tbsp coconut sugar or other sweetener adjust according to desired taste
- 2 1/2 tbsp soy sauce or tamari adjust according to desired taste
Cornstarch Slurry
- 1 tbsp corn starch
- 2 tbsp room temp. water
Instructions
Sauce
- In a small bowl, mix all the ingredients for the sauce. Set aside.
Cornstarch Slurry
- In another small bowl, mix together the cornstarch and water mixture. Set aside.
Tofu
- Dry the tofu. You can wrap the tofu in towels and place a plate on top of it until excess liquid is absorbed by the towels. You can also opt to use a tofu press. Afterwards, slice them into 1" (2.5cm) cubes.
- Sprinkle the salt on the tofu cubes. Add the cornstarch. Coat the tofu well.
- In a large pan, heat around 1 1/2 tbsp of oil and then fry the tofu cubes until crisp and golden. You will need to turn around the tofu cubes to get each side crisp.
- Take out the tofu from the pan and set aside.
- In the same pan, sauté the onions and mushrooms in a little oil over medium high heat. Add in the sauce mixture. Add in the crispy tofu and cook it in the sauce sauce until it boils. Lower the heat.
- Give the cornstarch slurry a good mix since the starch tends to settled in the bottom. Pour in the cornstarch mixture while mixing. Mix until the sauce has thickened. Afterwards, turn off the heat.
- Serve the tofu and then drizzle with a little sesame oil and add some spring onions, if desired.
- Serve with a bowl of rice or noodles and enjoy while hot! I had mine with my super easy curry fried rice! Also, you can check out the video below to see 3 saucy tofu recipes. 🙂
WATCH Video
NUTRITIONAL INFO
You can pin these images:
#tofu #tofurecipes #manila #asianrecipes #vegan #veganrecipes #stirfry #peanutsauce #tofurecipe #easytofurecipe #easyveganrecipe #healthy #plantbased
This Post Has 10 Comments
Thank uou for sharing your recipe. Looks really delicious and healthy!
Thanks so much Marz! Hope you enjoy them!
It was so delicious and easy to make 🙂 Thank you so much for your great recipes!! I added some bok choy that I still had in the fridge
Hi Anja! Really so happy to hear this ◡̈ thank you so much, too!!
thank you for sharing this recipe, it was so delicious! i’m only seeing it now, but i looked at the date and realized you posted it on my birthday. so taking that into account, aside with the fact it’s one of the best dishes i have eaten in a while – i’m definitely making it again on my birthday this year:) i’m so glad i found your blog, i’m vegan and asian cuisine is one of my favourites, and your recipes look so good! i’ll make sure to try them! thanks again<3
Really happy you liked it Maja!! Thanks so much ◡̈
I made this recipe and our family really enjoyed it. The peanut sauce was light and tasty.
Thank you Diane!
Thanks for the great recipe! Think this peanut sauce could be made ahead of time and then stored in the fridge?
Yes you can! You can reheat it on the pan since it’ll thicken i the fridge, and add the tofu in when cooking. 🙂