Vegan Tofu Stir Fry with Peanut Sauce

When I want a meal that’s quick, wholesome, and full of flavor, I always turn to my vegan tofu stir fry with peanut sauce.

The crispy tofu pairs beautifully with crunchy vegetables, and the creamy peanut sauce ties everything together in the most delicious way. I love that I can make it in under 30 minutes, which makes it perfect for busy weeknights.

This dish is also flexible—I can swap veggies based on what I have in my fridge, and the peanut sauce always makes it taste amazing.

It’s protein-packed, dairy-free, and naturally gluten-free if I use tamari instead of soy sauce. For me, it’s not just a healthy dinner, it’s comfort food in a bowl.

What Type Of Tofu Is Best For This Stir Fry?
I always use firm or extra-firm tofu for this stir fry because it holds its shape well and crisps up beautifully in the pan.

Soft or silken tofu breaks apart too easily and doesn’t give that satisfying golden texture. If I want extra crunch, I press the tofu well and sometimes coat it lightly with cornstarch before frying.

How to Store Leftover Tofu Veggie Stir Fry

Whenever I have leftovers, I let the stir fry cool completely before storing it. I keep it in an airtight container in the fridge for up to 3–4 days.

When I reheat it, I prefer using a skillet over the stove to keep the tofu crispy and the vegetables tender—microwaving works too, but the tofu can get a bit soft.

For longer storage, I sometimes freeze it in a freezer-safe container for up to 2 months, though I find the vegetables are best fresh for crunch and flavor.

How To Make Vegan Tofu Stir Fry With Peanut Sauce?

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Course: Main Course
• Difficulty: Easy
• Cuisine: Asian-inspired
• Yield: 4 servings

Equipment Needed

• Large skillet or wok
• Sharp knife
• Cutting board
• Small mixing bowl
• Whisk
• Wooden spoon or spatula

Ingredients

For the stir fry:

• 14 oz firm tofu (pressed and cubed)
• 2 tbsp sesame oil (or olive oil)
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 medium carrot (julienned)
• 1 small broccoli head (cut into florets)
• 1 small zucchini (sliced)
• 2 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 2 tbsp soy sauce or tamari

For the peanut sauce:

• ¼ cup creamy peanut butter
• 2 tbsp soy sauce or tamari
• 2 tbsp lime juice
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp sriracha (optional, for spice)
• ¼ cup warm water (to thin the sauce)

Step-by-Step Instructions

Step 1: Prepare the tofu

I press the tofu for about 10 minutes to remove excess water. Then I cut it into bite-sized cubes.

Step 2: Make the peanut sauce

In a small bowl, I whisk together peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, and sriracha. I add water slowly until the sauce becomes smooth and creamy.

Step 3: Cook the tofu

I heat sesame oil in a large skillet. I add the tofu cubes and cook them until they turn golden and crispy on all sides. Once cooked, I set them aside.

Step 4: Stir fry the vegetables

In the same pan, I add a little more oil if needed. I toss in garlic and ginger first, then add carrots, broccoli, bell peppers, and zucchini. I cook them until they are tender but still crisp.

Step 5: Combine everything

I return the tofu to the skillet. I pour the peanut sauce over the tofu and veggies. I toss everything together until coated evenly.

Step 6: Serve

I serve it hot over rice, noodles, or even quinoa.

Nutrition Facts (Per Serving)

• Calories: ~320
• Protein: 16g
• Carbohydrates: 28g
• Fat: 18g
• Fiber: 6g
• Sugar: 8g

Serving Suggestions

I usually enjoy this vegan tofu stir fry with a bowl of steamed jasmine rice, but it tastes just as good with brown rice, quinoa, or even noodles.

Sometimes I add it over soba noodles for a heartier twist. A sprinkle of toasted sesame seeds or crushed peanuts on top gives it extra crunch.

When I want a lighter meal, I serve it on its own as a veggie-packed bowl. If I’m hosting, I like pairing it with fresh spring rolls or a simple cucumber salad for a complete Asian-inspired dinner.

Tips and Variations

• If I want extra crunch, I add snap peas or baby corn.
• For more spice, I add chili flakes or extra sriracha.
• I sometimes swap peanut butter with almond butter for a different nutty flavor.
• To save time, I use pre-cut stir fry veggies.

Health Benefits

This vegan tofu stir fry with peanut sauce is not just tasty—it’s packed with nutrients that keep me energized. Tofu gives me a great source of plant-based protein, which helps me feel full and supports muscle health.

The peanut sauce adds healthy fats that keep my heart strong and provide long-lasting energy. The colorful vegetables bring in fiber, antioxidants, and vitamins like A, C, and K, which boost my immunity and keep my skin glowing.

Since the dish is dairy-free and can be gluten-free with tamari, it’s gentle on digestion and fits perfectly into a balanced lifestyle.

Note

If the peanut sauce thickens too much, I add a splash of warm water to loosen it. I also recommend using firm tofu so it holds shape during cooking.

FAQ

Conclusion

Making this vegan tofu stir fry with peanut sauce always feels like a win for me. It’s quick, full of flavor, and gives me the perfect balance of protein, veggies, and healthy fats.

I love how easy it is to switch up the vegetables or adjust the spice level to fit my mood. Whether I’m cooking for myself after a long day or sharing it with friends, this dish never disappoints.

If you’re looking for a simple, nourishing, and satisfying dinner, this recipe is one you’ll want to keep on repeat.