Peanut Tofu Stir-Fry Recipe

Tofu: A plant-based protein made from soybeans, firm tofu is best for stir-frying as it holds its shape well.

Broccoli: Fresh broccoli florets add a nice crunch and are packed with nutrients.

Bell pepper: Sliced bell peppers bring color and a sweet flavor to the dish.

Carrot: Julienne-cut carrots add a slight sweetness and vibrant color.

Soy sauce: A salty, umami-rich sauce that forms the base of the stir-fry sauce.

Peanut butter: Adds a creamy, nutty flavor to the sauce.

Maple syrup: Provides a touch of sweetness to balance the savory elements.

Sriracha: An optional spicy chili sauce that adds heat to the dish.

Vegetable oil: Used for cooking the tofu and vegetables.

Garlic: Minced garlic adds a pungent, aromatic flavor.

Ginger: Minced ginger adds a warm, spicy note to the stir-fry.

When cooking tofu, ensure it is well-pressed to remove excess moisture. This helps achieve a crispier texture when frying. Use a tofu press or wrap the tofu in a clean kitchen towel and place a heavy object on top for at least 15 minutes.

• firm tofu - Substitute with tempeh: Tempeh has a firm texture and absorbs flavors well, making it a great alternative to tofu in stir-fries.

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be used in the same way as broccoli in stir-fries.

• sliced bell pepper - Substitute with sliced zucchini: Zucchini provides a similar crunch and can add a different flavor profile to the dish.

• julienned carrot - Substitute with julienned daikon radish: Daikon radish has a similar texture and can add a slightly peppery flavor to the stir-fry.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor, making it a good alternative to peanut butter.

• maple syrup - Substitute with agave nectar: Agave nectar is a vegan sweetener that can be used in place of maple syrup for a similar sweetness.

• sriracha - Substitute with chili garlic sauce: Chili garlic sauce provides a similar heat and garlic flavor, making it a good alternative to sriracha.

• vegetable oil - Substitute with coconut oil: Coconut oil has a high smoke point and can add a subtle coconut flavor to the stir-fry.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for a similar flavor, though it is less pungent.

• minced ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger, though it has a slightly different flavor profile.

• Allow the tofu stir-fry to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled stir-fry into an airtight container. Glass containers with tight-fitting lids are ideal as they help maintain the freshness and flavor.
• Store the container in the refrigerator. The peanut tofu stir-fry will stay fresh for up to 4 days.
• For longer storage, consider freezing. Place the stir-fry in a freezer-safe container or a resealable freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. The stir-fry can be frozen for up to 2 months.
• When ready to eat, thaw the stir-fry in the refrigerator overnight if frozen.
• Reheat the stir-fry in a skillet over medium heat. Add a splash of vegetable broth or water to help rehydrate the vegetables and tofu.
• Stir occasionally until heated through, ensuring the peanut sauce coats everything evenly.
• Alternatively, you can reheat in the microwave. Place the stir-fry in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.
• For best results, avoid reheating multiple times as it can affect the texture and flavor of the tofu and vegetables.

• Stovetop Method:

  • Heat a non-stick skillet over medium heat.
  • Add a splash of vegetable oil or a bit of water to prevent sticking.
  • Add the leftover peanut tofu stir-fry to the skillet.
  • Stir occasionally until everything is heated through, about 5-7 minutes.

• Microwave Method:

  • Place the peanut tofu stir-fry in a microwave-safe dish.
  • Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  • Microwave on high for 1-2 minutes, then stir.
  • Continue microwaving in 30-second intervals until heated through.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Spread the peanut tofu stir-fry evenly on a baking sheet.
  • Cover with aluminum foil to prevent drying out.
  • Bake for 10-15 minutes, stirring halfway through, until heated through.

• Steaming Method:

  • Set up a steamer basket over a pot of boiling water.
  • Place the peanut tofu stir-fry in the steamer basket.
  • Cover and steam for about 5-7 minutes until heated through.

• Air Fryer Method:

  • Preheat the air fryer to 350°F (175°C).
  • Place the peanut tofu stir-fry in the air fryer basket in a single layer.
  • Air fry for 3-5 minutes, shaking the basket halfway through, until heated through and slightly crispy.

• Wok: A large, deep pan with sloping sides, perfect for stir-frying and ensuring even cooking of all ingredients.

• Knife: Essential for cubing the tofu and slicing the vegetables into the desired shapes and sizes.

• Cutting board: Provides a stable surface for safely cutting and preparing the tofu and vegetables.

• Spatula: Useful for stirring and flipping the tofu and vegetables in the wok without damaging them.

• Mixing bowl: Used to combine the soy sauce, peanut butter, maple syrup, and sriracha into a smooth sauce.

• Measuring spoons: Ensures accurate measurement of ingredients like soy sauce, peanut butter, maple syrup, and sriracha.

• Garlic press: Handy for mincing garlic quickly and efficiently.

• Grater: Useful for mincing ginger if you don't have pre-minced ginger.

• Tongs: Helps in handling the tofu cubes while cooking to ensure they are evenly browned.

• Paper towels: Used to press the tofu and remove excess moisture before cooking.

Prep ingredients ahead: Chop broccoli, bell pepper, and carrot in advance and store them in the fridge.

Use pre-pressed tofu: Buy pre-pressed tofu to skip the pressing step.

Make the sauce in bulk: Prepare a larger batch of the soy sauce, peanut butter, maple syrup, and sriracha mix and store it for future use.

Cook in batches: Stir-fry the tofu and vegetables separately to ensure even cooking and save time.

Use a food processor: Mince garlic and ginger quickly using a food processor.