Crispy Tofu & Broccoli Stir‑Fry with Peanut‑Coconut Sauce

This crispy tofu and broccoli stir‑fry delivers a savory, protein‑packed dinner in just 30 minutes. The silky peanut‑coconut sauce adds a tropical twist that keeps the dish refreshing and flavorful. Perfect for busy weeknights or any time you crave a quick, nutritious meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 14 oz firm tofu, pressed and cubed
• - 3 cups broccoli florets
• - 1 medium carrot, julienned
• - 2 tbsp cornstarch
• - 3 tbsp soy sauce (or tamari)
• - 2 tbsp peanut butter (smooth or crunchy)
• - 1 tbsp coconut milk
• - 1 tbsp rice vinegar
• - 1 tbsp honey or maple syrup
• - 1 tsp sesame oil
• - 1 tsp grated fresh ginger
• - 2 cloves garlic, minced
• - 1 tbsp toasted sesame seeds
• - 2 green onions, sliced

Instructions

1. 1. Pat the tofu cubes dry and toss them with cornstarch until lightly coated.
2. 2. Heat 1 tbsp of sesame oil in a large skillet over medium‑high heat and add tofu. Cook until golden on all sides, then remove and set aside.
3. 3. In the same skillet, add the remaining sesame oil, ginger, and garlic; sauté for 30 seconds.
4. 4. Add broccoli and carrot, stir‑fry for 3–4 minutes until crisp‑tender.
5. 5. Whisk together soy sauce, peanut butter, coconut milk, rice vinegar, honey, and a splash of water until smooth.
6. 6. Pour the sauce over the vegetables, stir to coat, and simmer for 2 minutes.
7. 7. Return the tofu to the pan, toss to combine and heat through.
8. 8. Garnish with toasted sesame seeds and sliced green onions before serving.
9. 9. Optionally serve over a bed of quinoa or rice if desired.

Chef's Note

For extra crispness, pat tofu dry thoroughly and lightly dust it with cornstarch before frying; this helps achieve a golden, crunchy exterior.

Make-Ahead Tips

The sauce can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the stir‑fry gently to keep the tofu crisp.

Substitutions

- Replace soy sauce with tamari for a gluten‑free version. - Use almond milk or oat milk instead of coconut milk if preferred. - Swap tofu with tempeh or seitan for a different protein texture. - Spread a splash of sriracha to add heat.