Peanut‑Crusted Tofu & Broccoli Hotcorn Stir‑Fry

Satisfy cravings for something both spicy and comforting with this vibrant stir‑fry. The tofu is coated in a peanuty glaze that crisps up beautifully, while broccoli and sweet corn add fresh crunch and sweetness. Cooked in 35 minutes, it’s a perfect protein‑rich dinner for those busy nights.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 14 oz firm tofu, pressed, diced
• 1 lb broccoli florets
• 1 cup sweet corn kernels (fresh or frozen)
• 2 Tbsp natural peanut butter
• 3 Tbsp soy sauce or tamari
• 1 Tbsp rice vinegar
• 1 Tbsp honey or maple syrup
• 1 tsp sriracha (optional)
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 Tbsp sesame oil
• 1 Tbsp vegetable oil
• Salt & pepper, to taste
• Sesame seeds & chopped scallions for garnish

Instructions

1. 1. Press the tofu between paper towels for at least 15 minutes to remove excess moisture.
2. 2. In a small bowl whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, garlic, ginger, and a splash of water till smooth.
3. 3. Heat 1 Tbsp vegetable oil in a wok or large skillet over high heat. Add tofu and fry until all sides are golden and crisp, about 4‑5 minutes.
4. 4. Remove tofu, set aside, and wipe the pan clean.
5. 5. Add sesame oil to the pan, toss in broccoli florets and cook 2 minutes.
6. 6. Add sweet corn, then pour the prepared sauce over the veggies; stir to coat.
7. 7. Return tofu to the pan, gently fold to combine and heat through, 1‑2 minutes.
8. 8. Season with salt and pepper; sprinkle sesame seeds and scallions.
9. 9. Serve hot over steamed jasmine or brown rice, if desired.

Chef's Note

Pressing the tofu is key to a crisp bite; for extra snap, fry at full heat and avoid stirring too much while cooking.

Make-Ahead Tips

Store the sauce in a sealed jar in the fridge for up to 24 hours. Fry tofu fresh on the day to keep it crunchier. Keep veggies prepped until ready to use.

Substitutions

Swap tofu with diced tempeh or shrimp. Use tamari for a gluten‑free option. Replace honey with agave or keep the sauce vegan by using maple syrup. Serve over quinoa for a whole‑grain twist.