Spicy Peanut Tofu Stir‑Fry

Get a protein‑packed, flavor‑burst meal ready in under 35 minutes. The creamy peanut sauce is rich yet light, and the broccoli adds a satisfying crunch. Perfect for a healthy, speedy dinner that satisfies every craving.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 block (14 oz) extra firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced thin
• 1 cup cooked jasmine rice
• 2 tbsp vegetable oil
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp honey or agave syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sriracha (adjust to taste)
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp toasted sesame seeds
• 2 green onions, sliced
• fresh cilantro, optional for garnish

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add tofu cubes and fry until golden on all sides, 5–7 minutes. Transfer tofu to a plate.
2. In the same skillet, add the remaining oil, then stir‑fry the broccoli and bell pepper until tender‑crisp, about 4 minutes.
3. While veggies cook, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, and ginger in a small bowl to make the sauce.
4. Return tofu to the skillet. Pour the sauce over the tofu and vegetables, tossing gently to coat everything evenly.
5. Add the cooked jasmine rice, stirring to combine. Cook for an additional 2–3 minutes until the rice is heated through and the sauce thickens slightly.
6. Taste and adjust seasoning—add more sriracha for heat or a splash of water if the sauce is too thick.
7. Transfer the stir‑fry to a serving platter. Sprinkle toasted sesame seeds, sliced green onions, and fresh cilantro over the top.
8. Serve hot, optionally alongside a fresh lime wedge for an extra zing.

Chef's Note

Keep the peanut sauce chilled until serving to maintain a creamy texture. Reheat with a splash of water to return silky consistency.

Make-Ahead Tips

Cool the dish completely, then refrigerate up to 2 days. Reheat in a skillet with a short splash of water or broth to keep the sauce smooth.

Substitutions

Swap tofu for tempeh or shrimp for a different protein. Use cauliflower rice instead of jasmine for a lower‑carb option.