Vegan Tofu Stir Fry with Peanut Sauce

This vegan tofu stir fry with peanut sauce is one of my favorite quick and wholesome meals. I pan-fry crispy tofu, toss it with colorful vegetables, and coat everything in a creamy, nutty peanut sauce that’s both savory and slightly sweet. The dish comes together in under 30 minutes, making it perfect for busy weeknights. It’s packed with plant-based protein, fiber, and nutrients while still being comforting and flavorful. I love serving it over rice or noodles for a complete meal that feels satisfying and nourishing.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4

Course: Main Course

Cuisine: Asian-Inspired

Calories: 320

Ingredients Equipment Notes

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

Equipment

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

Notes

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.