Description
For the Stir-Fry:
2 tbsp sesame oil
1 block (14 oz) firm tofu, pressed and cubed
4 baby bok choy, halved lengthwise
1 red bell pepper, sliced
2 garlic cloves, minced
1 tsp grated ginger
1/2 cup shredded carrots
2 green onions, chopped
1 tbsp sesame seeds (for garnish)
For the Spicy Peanut Sauce:
1/4 cup peanut butter
2 tbsp soy sauce
1 tbsp sriracha (adjust to taste)
1 tbsp rice vinegar
1 tbsp maple syrup or honey
1/4 cup water (to thin)
Directions:
In a small bowl, whisk together all for the spicy peanut sauce, adding water gradually until smooth. Set aside.
Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set
aside.
Add the remaining sesame oil to the skillet. Stir in garlic, ginger, bok choy, and red bell pepper. Stir-fry for 3-4 minutes until bok choy is tender-crisp.
Return the tofu to the pan and add shredded carrots and half of the green onions. Pour in the peanut sauce and toss everything to coat.
Remove from heat, garnish with remaining green onions and sesame seeds, and serve warm. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 390 per serving Servings: 4 servings
Step-by-Step Guide
1. Prepare the Sauce: In a small bowl, combine peanut butter, soy sauce, sriracha, rice vinegar, and maple syrup. Whisk vigorously while slowly adding water until the sauce is smooth and pourable. Set aside.
2. Cook the Tofu: Heat 1 tbsp of sesame oil in a large skillet or wok over medium-high heat. Add the pressed and cubed tofu in a single layer. Cook undisturbed for 3-4 minutes until golden, then flip to brown all sides. Remove tofu and set aside on a plate.
3. Stir-Fry Vegetables: Add the remaining oil to the hot skillet. Immediately add minced garlic and grated ginger, stirring for 30 seconds until fragrant. Add the bok choy (cut-side down) and red bell pepper slices. Stir-fry for 3-4 minutes until the vegetables are vibrant and tender-crisp.
4. Combine and Sauce: Return the cooked tofu to the skillet. Add the shredded carrots and half of the chopped green onions. Give the prepared peanut sauce another quick stir and pour it over the tofu and vegetables. Toss everything gently but thoroughly to ensure an even, glossy coating.
5. Finish and Serve: Remove the skillet from heat. Transfer the stir-fry to a serving dish and garnish with the remaining green onions and sesame seeds.
Serving Suggestions
This spicy peanut tofu stir-fry is incredibly versatile. For a complete meal, serve it over a bed of steamed jasmine rice, brown rice, or cauliflower rice. Rice noodles or soba noodles also make excellent bases. For added freshness, top with extra chopped cilantro, a squeeze of lime juice, or a sprinkle of crushed peanuts. It pairs wonderfully with a simple side of cucumber salad or steamed edamame.
How-to Summary
Create a smooth peanut sauce by whisking together peanut butter, soy sauce, sriracha, vinegar, and sweetener. Brown pressed tofu cubes in sesame oil and set aside. In the same pan, stir-fry garlic, ginger, bok choy, and bell pepper. Return tofu to the pan, add carrots and green onions, then pour the sauce over everything. Toss to coat, garnish, and serve immediately.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can prep components ahead. Store the sauce, chopped vegetables, and pressed tofu separately in the fridge for up to 2 days. Cook just before serving for the best texture.
How do I properly press tofu? Wrap the tofu block in paper towels or a clean kitchen towel. Place it on a plate, set a heavy object (like a skillet or cans) on top, and let it drain for 15-30 minutes to remove excess water.
What can I use instead of peanut butter? For a nut-free version, use sunflower seed butter or tahini (sesame paste). The flavor will be different but still delicious.
Is this recipe gluten-free? To make it gluten-free, ensure you use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
How can I adjust the spice level? Control the heat by reducing or omitting the sriracha in the sauce. You can also serve extra sriracha on the side for individuals to add to their own portion.
Common Mistakes to Avoid
Avoid skipping the tofu pressing step; wet tofu won’t brown properly and will steam instead of fry. Do not overcrowd the skillet when cooking the tofu, as this lowers the pan’s temperature and prevents a good sear. Be careful not to burn the garlic and ginger—they cook quickly. Finally, ensure your sauce is the right consistency; add the water gradually so it doesn’t become too thin.
Conclusion
This Spicy Peanut Tofu Stir-Fry is a perfect weeknight dinner that delivers maximum flavor with minimal effort. It’s a balanced, satisfying dish that is easily customizable to suit different dietary needs and spice preferences. With its creamy, spicy sauce and crisp-tender vegetables, it’s sure to become a regular in your meal rotation. Enjoy the process of creating this vibrant, plant-based meal.
