📖 TABLE OF CONTENTS
show
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 or 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.
Check out the full tofu recipe below!
MORE TOFU RECIPES YOU’LL LOVE
- Kung Pao Tofu
- Pineapple Cashew Tofu Stir-Fry
- Crispy Salt and Pepper Tofu
- Shredded Tofu ‘Bulgogi’
- Black Pepper Tofu Steaks
- Tofu “Chicken” Teriyaki
- Korean Spicy Braised Tofu
- Fried ‘Chicken’ and Gravy
- Tofu Katsu
- Nori-Wrapped Tofu in Spicy Sauce
- Maple Hoisin Tofu
- Orange Tofu
- Pan-Fried Tofu Cakes
- Tofu ‘McNuggets’
Stir-Fried Tofu with Peanut Sauce
If you’re a fan of anything that involves a good peanut sauce, or peanut butter in general, this one’s for you! They’re pieces of tofu pan-fried to a crisp and cooked down in a hearty peanut sauce!
Ingredients
Tofu
- 1 lb extra firm tofu
- 1 heaping tbsp corn starch or more if needed
- 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 or water
- 1 tbsp sesame oil
- 3 tbsp peanut butter , I used sweetened peanut butter
- 3 cloves garlic minced
- 1 tbsp toasted sesame seeds
- 1 tbsp 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 (broth/water, sesame oil, peanut butter, garlic, sesame seeds, sugar, soy sauce) for the sauce until well incorporated. Set aside. Note: Feel free to adjust the sauce to your desired taste.
Cornstarch Slurry
- In another small bowl, mix together the cornstarch and water. 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. Coat the tofu in the corn starch.
- In a large pan, heat neutral oil. Once hot, fry the tofu cubes until crisp and golden brown. You will need to turn around the tofu cubes to get each side crisp.
- Take out the tofu from the pan. Drain any excess oil on paper towels if needed. Set aside.
- In the same pan, sauté the onions and mushrooms in an oil over medium high heat. Once the mushrooms and vegetables are tender to your liking, 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 to garnish, 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
Serving: 1serving | Calories: 266kcal | Carbohydrates: 11g | Protein: 6g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 465mg | Potassium: 234mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂
You can pin these images:
#tofu #tofurecipes #manila #asianrecipes #vegan #veganrecipes #stirfry #peanutsauce #tofurecipe #easytofurecipe #easyveganrecipe #healthy #plantbased
This Post Has 15 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. 🙂
Just made this it’s easy and very good, thank you.
Hey Tom, happy you liked it!! 🙂 thanks too!
Love this recipe, thanks for sharing! I was wondering if it’s suitable for freezing? I usually add in the tofu at the end so was considering freezing just the sauce so I can reuse it later and only have to prepare the tofu?
Hey Felxi! I’ve never tried freezing the sauce but am sure you can. The consistency will just change especially since it has corn starch. It’ll be thick so you’ll need to thaw it and cook it down in a pan to get it back to the same runny consistency. Adding some water/vegetable broth can help get it runny again. Another option is not to add the corn starch slurry to the sauce before freezing and just add the slurry once you’ve reheated the sauce. Let me know what you try and how it goes 🙂
Very good fried in beef tallow!