If you’re craving something flavorful, quick, and satisfying, you’re in the right place! This Tofu Peanut Stir Fry is loaded with crispy tofu, fresh veggies, and a rich, creamy peanut sauce that will make you rethink takeout for good. The best part? It’s ready in under 30 minutes! 🙌
This recipe is just one of the many delicious meals you can find in my cookbook, Easy Vegan Comfort Food. If you’re looking for more easy, comforting vegan recipes, grab your copy here!
📋 Why You’ll Love This Recipe:
- 30-Minute Meal: Perfect for busy weeknights.
- High-Protein & Satisfying: Thanks to crispy tofu and peanut sauce.
- Customizable: Swap in your favorite veggies or adjust the spice level!
- Totally Vegan: No dairy, no meat, just plant-based goodness.
Want more quick and easy recipes like this? Subscribe to my YouTube channel for weekly vegan meal ideas! https://www.youtube.com/@VeganSunny
🥢 Tofu Peanut Stir Fry Recipe:
Servings: 2-3 | Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Ingredients:
For the Tofu:
- 1 block (14 oz) firm tofu, cubed
- Vegetable oil for frying (corn or sunflower oil)
- Salt, pepper, and paprika to taste
For the Peanut Sauce:
- 2 tbsp crunchy peanut butter
- 1-2 tsp sriracha (or to taste)
- 1 tbsp brown sugar (or agave/maple syrup)
- 1/3 cup boiling water (add more if needed)
- 1 tsp minced garlic
- 1 tsp minced ginger
For the Stir Fry:
- 1 cup baby carrots, chopped
- 1 red bell pepper, sliced
- 1 jalapeno pepper, diced
- 1 habanero pepper, diced (optional for extra heat)
- 1 cup red cabbage, sliced thinly
- 2 tsp vegetable oil
To Serve:
- 1 cup jasmine rice, cooked
- Fresh basil, chopped
- Peanuts, chopped
🥄 Instructions:
- Cook the Rice:
- Combine 1 cup jasmine rice, 2 cups boiling water, 1 tsp vegan butter, and a pinch of salt. Cook according to package instructions.
- Fry the Tofu:
- Heat vegetable oil in a deep pot over medium-high heat.
- Season tofu cubes with salt, pepper, and paprika.
- Fry until golden and crispy. Drain on a paper towel.
- Make the Peanut Sauce:
- In a saucepan over medium-high heat, mix peanut butter, garlic, ginger, sriracha, and brown sugar.
- Stir in boiling water gradually until smooth. Add more water if needed.
- Stir Fry the Veggies:
- Heat 2 tsp vegetable oil in a pan over medium-high heat.
- Stir fry carrots, bell pepper, jalapeno, and habanero for 3-4 minutes.
- Add cabbage and cook for another 2-3 minutes.
- Mix in the peanut sauce and toss to coat.
- Combine and Serve:
- Toss in the fried tofu and stir until evenly coated.
- Serve over jasmine rice and garnish with fresh basil and peanuts.
🌟 Pro Tip: For easy weeknight dinners, prep your tofu and veggies ahead of time! Get more meal prep tips in my Meal Prep Master Plan — a digital guide packed with recipes, shopping lists, and time-saving tips!
🌿 Want More Recipes Like This? Join the Plant Powered Path!
If you love discovering new vegan recipes and want to learn from live cooking demos, join my community, the Plant Powered Path! 🌱 You’ll get access to exclusive recipes, live Q&A sessions, and a supportive community of fellow plant-based foodies.
📺 Catch the Full Recipe Video!
Watch the full step-by-step tutorial on my YouTube channel and don’t forget to subscribe for more delicious vegan recipes every week!
Did you try this recipe? Share your photos and tag me on Instagram—I’d love to see your creations! 📸
#VeganRecipes #TofuStirFry #YouTube
Thanks for reading, and happy cooking! 🥰