You know those nights when you’re starving, it’s already 7pm, and takeout sounds tempting but your wallet says “nope”? That’s exactly when my Spicy Peanut Tofu Stir-fry (30 Min) saves the day. This recipe became my weeknight hero during grad school – cheap, crazy flavorful, and faster than waiting for delivery.
The magic happens when crispy tofu meets that addictive peanut sauce with just enough kick to wake up your taste buds. My roommate used to joke that the smell of garlic and peanut butter cooking would make our whole apartment smell like an Asian street food stall (in the best way possible). Now it’s my go-to when I need something satisfying that won’t keep me chained to the stove all night.
Table of Contents
Spicy Peanut Tofu Stir-fry – An Insanely Delicious Quick Fix
A quick and flavorful stir-fry with crispy tofu and a spicy peanut sauce. Ready in 30 minutes.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 tbsp vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 3 tbsp soy sauce
- 2 tbsp peanut butter
- 1 tbsp sriracha
- 1 tbsp brown sugar
- 1/4 cup water
- 2 green onions, chopped
- 1 tbsp sesame seeds
Instructions
- Heat oil in a large pan over medium-high heat. Add tofu and cook until golden, about 5 minutes. Remove and set aside.
- In the same pan, add bell pepper and broccoli. Stir-fry for 3-4 minutes until tender-crisp.
- Add garlic and ginger, cook for 30 seconds until fragrant.
- Whisk soy sauce, peanut butter, sriracha, brown sugar, and water in a bowl.
- Pour sauce into the pan, add tofu, and toss to coat. Cook for 2 minutes.
- Garnish with green onions and sesame seeds. Serve hot.
Notes
- Press tofu for at least 15 minutes for better texture.
- Adjust sriracha for more or less heat.
- Serve over rice or noodles.
Why You’ll Love This Spicy Peanut Tofu Stir-fry (30 Min)
- Crazy fast – Done in 30 minutes flat (even faster than pizza delivery)
- Bursting with flavor – That peanut sauce? I could drink it with a spoon
- Crispy tofu magic – No mushy tofu here, just golden-brown perfection
- Vegetarian-friendly but meat-eaters won’t miss a thing
- Customizable heat – Dial the sriracha up or down to your taste
Seriously, this dish checks all the boxes when you need something delicious in a hurry.
Trust me, this isn’t just another stir-fry recipe – it’s your new weeknight superhero. Here’s why it’s always in my rotation:
Ingredients for Spicy Peanut Tofu Stir-fry (30 Min)
Here’s what you’ll need for this flavor-packed stir-fry – I promise everything is easy to find (probably already in your pantry):
- 1 block (14 oz) firm tofu – Pressed and cubed (trust me, pressing makes all the difference)
- 2 tbsp vegetable oil – For that perfect golden crisp on the tofu
- 1 bell pepper – Any color works, sliced thin so it cooks fast
- 1 cup broccoli florets – Cut small for quick cooking
- 2 cloves garlic – Minced (more if you’re a garlic fiend like me)
- 1 tsp fresh ginger – Grated (bottled works in a pinch, but fresh is best)
- 3 tbsp soy sauce – The salty base of our amazing sauce
- 2 tbsp peanut butter – Creamy or crunchy, your choice
- 1 tbsp sriracha – Adjust to your spice comfort level
- 1 tbsp brown sugar – That perfect touch of sweetness
- ¼ cup water – To thin out the sauce just right
- 2 green onions – Chopped, for that fresh finish
- 1 tbsp sesame seeds – Because everything’s better with a little crunch
How to Make Spicy Peanut Tofu Stir-fry (30 Min)
Here’s the step-by-step to get this flavor bomb on your table fast. I’ve made this so many times I could do it in my sleep, but I’ll walk you through every trick for perfect results.
Cooking the Tofu
First things first – don’t skip pressing your tofu. I wrap mine in paper towels, stick a heavy pan on top, and let it sit for 15 minutes (perfect prep time to chop veggies). When you’re ready, cut it into 1-inch cubes – any smaller and they might fall apart. Heat your oil in a large skillet over medium-high heat until it shimmers. Carefully add tofu in a single layer (crowding the pan = steamed tofu = sadness). Let it get golden and crispy on one side before flipping – about 3-4 minutes per side. When it’s got that perfect crust, transfer to a plate – it’ll go back in later.
Preparing the Vegetables
While the tofu presses, slice your bell pepper into thin strips (I like them about ¼-inch wide so they cook quickly). For the broccoli, cut florets into bite-sized pieces – stems should be no thicker than your pinky finger. When you’re ready to cook, toss them into that same hot pan (no need to wash it – those browned tofu bits add flavor). Stir-fry for about 3 minutes until they’re bright and just starting to soften but still have some crunch. Add the garlic and ginger last – they only need 30 seconds to become fragrant before they risk burning.
Making the Spicy Peanut Sauce
Now for the magic sauce. In a small bowl, whisk together the soy sauce, peanut butter, sriracha, and brown sugar. It’ll look thick at first – that’s normal. Slowly drizzle in the water while whisking until it becomes a pourable consistency (like heavy cream). Pour this glorious mixture over your veggies, return the tofu to the pan, and gently toss everything together. Let it bubble for 2 minutes – the sauce will thicken slightly as it coats every piece. The smell at this point? Absolutely intoxicating.
Tips for Perfect Spicy Peanut Tofu Stir-fry (30 Min)
After making this stir-fry more times than I can count, here are my foolproof tips for the best results every time:
- Press that tofu – I know it’s tempting to skip, but 15 minutes with a heavy pan on top makes all the difference for crispy texture.
- Taste as you go with the sauce – add more sriracha if you like it fiery, or a splash of coconut milk to mellow it out.
- Fresh ginger beats powdered any day – I keep peeled chunks in my freezer for easy grating.
- Prep everything first – once you start cooking, it moves fast
- Don’t overcook veggies – that bright green color and slight crunch are what make this dish special.
Follow these simple tricks, and you’ll have restaurant-quality stir-fry faster than you can say “peanut sauce addiction”
Variations for Spicy Peanut Tofu Stir-fry (30 Min)
One of my favorite things about this recipe is how easily you can mix it up. Try swapping bell peppers for snap peas or mushrooms if that’s what’s in your fridge. Almond butter works great if you’re out of peanut butter (though I’ll admit, peanut is my fave). For extra crunch, toss in some chopped peanuts right at the end. Vegetarians, vegans, and gluten-free friends can all enjoy this with simple tweaks – that’s the beauty of stir-fry.
Serving Suggestions for Spicy Peanut Tofu Stir-fry (30 Min)
Oh, let me tell you how I love serving this stir-fry. Steamed jasmine rice is my go-to – it soaks up that glorious peanut sauce like a dream. Feeling fancy? Try it over noodles (udon or rice noodles both rock). Don’t skimp on the garnishes. I always pile on extra green onions, sesame seeds, and sometimes a squeeze of lime for brightness. Leftovers? Toss ’em in a wrap with some crunchy lettuce for lunch the next day – pure magic.
Storage & Reheating
Good news – this stir-fry keeps like a dream. Store leftovers in an airtight container in the fridge for up to 3 days (though mine never lasts that long). When reheating, I always use the stovetop over medium heat with a splash of water to revive the sauce – microwaving makes the tofu rubbery. Pro tip: The flavors actually get better as they sit.
Nutritional Information
Here’s the scoop on what you’re eating (because I know you’re curious): One generous serving of this Spicy Peanut Tofu Stir-fry packs about 380 calories, with 18g protein from that crispy tofu. You’ll get 5g fiber from all those veggies, plus healthy fats from the peanut butter. Just remember – these numbers can vary slightly depending on your exact ingredients (especially how much oil you use). But hey, when something tastes this good and is packed with plant-powered nutrition, who’s counting?
Frequently Asked Questions
Can I Use Frozen Tofu?
You totally can, but here’s the deal – frozen tofu gets way spongier after thawing. I’ve done it when desperate. Thaw completely first, then press extra well (like 30 minutes) to squeeze out all that water. The texture becomes more “meaty” which some folks actually prefer. Just know it’ll soak up sauce differently than fresh tofu.
How Do I Reduce the Spiciness?
No shame in dialing back the heat. Start with just 1/2 tablespoon sriracha instead of the full amount. If it’s already too spicy, stir in 2 tablespoons coconut milk or regular milk to mellow it out. A drizzle of honey helps too. My sister adds extra peanut butter when she’s being a spice wimp – works like a charm.
What’s a Soy Sauce Substitute?
Got gluten issues? Tamari is my go-to – tastes nearly identical. Coconut aminos are great too (sweeter, but delicious). In a real pinch? Mix 1 tablespoon Worcestershire with 2 tablespoons water (not vegetarian though). Whatever you use, taste as you go – you might need to adjust other seasonings.
Final Thoughts
There you have it – my foolproof Spicy Peanut Tofu Stir-fry that never lets me down. Give it a try tonight and let me know how it turns out. I bet it’ll become your new quick dinner obsession too. For more quick dinner ideas, check out my lazy dinner inspiration, or follow along for more recipes on Pinterest.
