"This is absolutely the best way to eat tofu, especially for first timers. The tofu has a slightly crunchy exterior while the inside is nice and soft. I used to make my stir-fry with chicken or beef, but my husband won't have it any other way than tofu now! And my 2 year old loves it! It is a delicious, easy, quick, and inexpensive meal. Serve with Asian noodles or with steamed rice. Enjoy!" — Ani
Watch video tips and tricks
1 (16 ounce) package
frozen stir-fry vegetables
minced fresh ginger
salt and pepper to taste
1 (14 ounce) package
firm tofu, drained and cubed
My wife loves when I cook this for her. I made a few changes to make it a little more interesting though. First, I use The Best Thai Peanut Sauce recipe I found on allrecipes. Instead of frozen stir-fry veggies I use fresh red bell pepper, a yellow pepper, fresh snow peas and a can of sliced water chestnuts. I also use a light flour instead of the cornstarch. Before serving I also add a little extra sauce as my wife likes it that way.
Personally, I really enjoy making this dish!
It was good but I will definately do less peanut sauce and tofu next time. It was very overpowering for the dish.
We loved this and declared it "restaurant good." We used fresh veggies (snow peas, mushrooms, onion, red pepper, green onions). I did not batter the tofu, just soaked it in soy sauce and sauteed it. I made my own peanut sauce from this recipe: 3/4 cup light coconut milk, 1 tsp. red curry, 1/4 cup smooth peanut butter, 2 Tbs. brown or raw sugar, 1 Tbs. lemon juice, 1/4 tsp. salt. It was a little sweet, so I recommend less sugar and adding some pepper flakes or paprika. Making your own peanut sauce ensures the sauce is vegetarian, which many store-bought ones are not.
Excellent tofu!! (To make sure the tofu didn't fall apart in the wok, I placed the tofu block under a cookie sheet with a coffee can on top to weight it down. I let it sit for probably 45 minutes. That squeezed out all the excess water.) The veggies were a little on the plain side because they're stir-fried with no sauce, so I added some soy sauce to taste at serving time. I will definitely keep this recipe for the future!
changed it a bit added 1 tsp chinese 5 spice to the veggies. I also used raw veggies, green & red pepper, broccoli,
mushrooms, kale chopped fine,1 zucchini cooked until tender Only veggies i had, then added 1 scallion chopped 1/2 red onion chopped 2 green onions 1 cup of bean sprouts tossed only to mix in.
Cooked the tofu as per the recipe but
added some more chinese 5 spice 1/2 tsp.
Also 1/2 tsp sambal oelek (HOT) for heat.
cooked as per recipe then added (homemade peanut sauce) 1/2 cup whole almonds.
Stir in cooked veggies serve.
So good no need for any side rice or veggies.
Even my 6 & 7 year old liked it.
Great recipe thanks Ani.
I really enjoyed this dish.
A few tips:
(1) Use FIRM to EXTRA FIRM TOFU (a response to those complaining about it "falling apart"); I used MEDIUM: that's all I had.
(2) I took some frozen green beans, thawed them, cut onions, added celery, salt and FRESH ginger. Great vegetable dish.
(3) My minor complaint: too much oil, so I will probably use 1/4 C oil next time.
(4) If you have a Trader Joe's in your area, i would strongly suggest using their Peanut Sauce. Fabulous! I only have about 1 TBSP left over, but it was great. I now know to not use too much sauce next I make this dish.
Good luck and thanks for reading.
This is a great recipe! I used fresh veggies: Broccoli, red pepper, green pepper, red onion, bamboo shoots, celery, carrot and bean sprouts. Buy extra firm tofu and cut it into 1/4 to 1/2 inch squares. If you drain the tofu it shouldn't crumble. By cutting it smaller, you get more peanut taste instead of tofu. I also poured the rest of the peanut sauce, from the jar, over the dish when I was done. I might suggest pouring some peanut sauce over the veggies too and heating through if you really like peanut sauce like we do. This makes a great left over for lunch. I added soy sauce to the rice I served it on and it was great.
I do not hesitate in giving this recipe five stars. My son loves cooked carrots, tofu & peanut butter--so to throw all those flavors together into one recipe turned out to be a real HIT with my preschooler. That means we were able to get peas, broccoli & water chestnuts into him unawares with the fabulous coating of peanut sauce. My husband upped the hot sauce on his serving tableside, my son did not consider his own as-is serving too spicy, & this is a wheat-free recipe (for me), so it won all all fronts! We loved the textures with the fried tofu over rice vermicelli and the crunch of crushed peanuts. NOTE--there is a lot of peanut in here, so if you have even the slightest sensitivity, beware. 2nd note--the time to make this is underestimated. It took lots of prep time--namely making the peanut sauce (I used a recipe from a Stir Fry book, which tasted delicious, but required some food processing). A new favorite!
* Percent Daily Values are based on a 2,000 calorie diet.
Tofu Peanut Stir-Fry
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 259
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.
See how to make quick-and-easy, Asian-style peanut sauce for noodles.
See how to make a stuffed and basted vegan Thanksgiving "turkey."