Tofu Vegetable Stir-Fry with Peanut Sauce is one of those weeknight heroes that actually delivers on flavor. No bland tofu, no watery sauce. Just crispy pan-fried tofu and tender veggies coated in the creamiest homemade peanut sauce you’ve tasted outside a restaurant. I started making this when my teens challenged me to prove that plant-based protein could be genuinely crave-worthy. They asked for seconds, then thirds.
I still remember standing at my Austin kitchen counter, blending peanut butter with fresh ginger and sesame oil, thinking “this is going to be good.” What makes this Tofu Vegetable Stir-Fry with Peanut Sauce special is that the sauce does all the heavy lifting. It’s rich, savory, and just the right amount of spicy. The tofu crisps up beautifully, the cabbage and broccoli stay tender-crisp, and everything comes together in one skillet. Make it once and it earns a permanent spot in your weeknight rotation.
Table of Contents
Ingredients for Tofu Vegetable Stir-Fry with Peanut Sauce
After testing this stir-fry more times than I can count, I landed on a short, purposeful ingredient list where every item earns its place. I always reach for extra firm tofu here because anything softer simply won’t hold up to the heat. If you’re a fan of bold peanut sauces, you might also love this Best Thai Peanut Chicken for another weeknight idea using a similar flavor profile.
Stir-Fry:
- 2 tbsp vegetable or canola oil
- 14 oz extra firm tofu, cut into 1-inch cubes (pat completely dry before cutting, I recommend pressing for 20 minutes minimum for the crispiest results)
- 2 cups green cabbage, chopped
- 2 cups broccoli florets (cut to similar size as cabbage so they cook evenly)
- Sesame seeds, for garnish
- Green onion, chopped, for garnish
Peanut Sauce:
- 1 tbsp fresh ginger, grated (my preference is always fresh over jarred, the flavor difference is real)
- 1 garlic clove, minced
- 1/2 cup unsalted, unsweetened creamy peanut butter (I always use natural peanut butter with no added sugar or oil)
- 1/4 cup soy sauce (use tamari for a gluten-free version)
- 3 tbsp apple cider vinegar
- 1 tsp sriracha
- 2 tbsp sesame oil
- 1 tsp honey, optional (swap for maple syrup to keep it fully vegan)
- 1/4 cup water
Step-by-Step Instructions
In my experience, the order here matters more than people expect. Getting the tofu properly golden before anything else hits the pan is what separates a good stir-fry from a great one. If you enjoy this skillet approach, the Healthy Chicken Stir-Fry Skillet uses the same one-pan method with equally satisfying results.
Step 1: Add the ginger, garlic, peanut butter, soy sauce, apple cider vinegar, sriracha, sesame oil, honey, and 1/4 cup water to a blender or food processor. Blend until completely smooth, about 30 seconds. Taste and adjust sriracha if you want more heat. Set aside.
Step 2: Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the tofu cubes in a single layer without crowding. Fry undisturbed for 3 to 4 minutes per side until each face is deep golden brown, about 10 to 12 minutes total. Resist the urge to move them early or they’ll tear. Transfer to a paper towel-lined plate.
Step 3: Add the cabbage and broccoli to the same skillet. Cook, stirring frequently, until the vegetables are tender with a slight bite, about 6 to 8 minutes. You want some color on the edges, not limp or soggy pieces.
Step 4: Reduce heat to medium. Return the tofu to the skillet and pour in half of the peanut sauce. Stir gently to coat everything and cook for 2 to 3 minutes until the sauce thickens slightly and clings to the tofu. If the sauce seizes or gets too thick, add a small splash of water and stir to loosen it.
Step 5: Plate over steamed rice or noodles. Sprinkle with sesame seeds and chopped green onions. Serve the remaining peanut sauce on the side so everyone can add as much as they like.
What to Serve with Tofu Vegetable Stir-Fry with Peanut Sauce
The best sides for this stir-fry are simple and let the peanut sauce shine. You want something to soak up that sauce without competing with the bold flavors already in the skillet.
Steamed White or Brown Rice: The classic pairing. Rice soaks up every drop of peanut sauce and keeps the meal filling and balanced. Brown rice adds fiber and a nutty chew that complements the tofu really well. For a flavor-forward rice option, this Asian Chicken Fried Rice served alongside is a crowd favorite when feeding a bigger group.
Rice Noodles or Udon Noodles: For a heartier, restaurant-style bowl, toss the stir-fry directly over cooked noodles. Udon’s thick chewiness pairs especially well with the creamy sauce. If you love noodle bowls, the High Protein Shrimp Stir-Fry Noodles is another great bowl to bookmark.
Cauliflower Rice: A low-carb option that keeps things light while still giving you something substantial underneath all that savory goodness.
Extra Peanut Sauce on the Side: Always. Reserve the second half of the sauce and let everyone drizzle their own. It’s the move that turns a good dinner into a great one.
A Crunchy Side Salad: Something fresh and acidic cuts through the richness of the peanut sauce beautifully. Try it alongside the Crispy Buffalo Tofu Caesar Salad if you want to keep the meal fully plant-based.
Storage & Serving Tips
Store leftover stir-fry in an airtight container in the refrigerator for up to 3 to 4 days. Keep the peanut sauce in a separate container and it will stay fresh for up to 5 days. The sauce actually gets more flavorful as it sits, so making a double batch on Sunday is one of my favorite meal-prep moves. I do not recommend freezing this one since tofu tends to become spongy and waterlogged after thawing.
To reheat, warm in a skillet over medium heat with a small splash of water to loosen the sauce. The stovetop keeps the tofu from turning rubbery in a way the microwave usually cannot. If you are into plant-based meal prep, the High Protein Sheet Pan Veggie Bake is another recipe worth prepping in bulk the same day.
This stir-fry also works well at room temperature, making it a great option for packed lunches. Load it into a container with rice and keep the sauce separate until you’re ready to eat.
Conclusion
This Tofu Vegetable Stir-Fry with Peanut Sauce has become one of my most-requested weeknight meals, and once you taste that peanut sauce, you’ll understand why. It’s one skillet, simple ingredients, and a flavor payoff that punches well above its effort level. If you’ve been on the fence about cooking with tofu, this is the recipe that changes minds. Give it a try and let me know how it goes.
Tofu Vegetable Stir-Fry with Peanut Sauce
Equipment
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Large skillet
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Food processor or blender
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Paper towel-lined plate
Ingredients
- 2 tbsp vegetable or canola oil
- 14 oz extra firm tofu cut into 1-inch cubes, pressed and patted dry
- 2 cups green cabbage chopped
- 2 cups broccoli florets cut to similar size as cabbage for even cooking
- sesame seeds for garnish
- green onion chopped, for garnish
- 1 tbsp fresh ginger grated
- 1 garlic clove minced
- 0.5 cup unsalted unsweetened creamy peanut butter natural peanut butter preferred
- 0.25 cup soy sauce or tamari for gluten-free
- 3 tbsp apple cider vinegar
- 1 tsp sriracha adjust to taste
- 2 tbsp sesame oil
- 1 tsp honey optional, or maple syrup for fully vegan
- 0.25 cup water
Instructions
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Combine ginger, garlic, peanut butter, soy sauce, apple cider vinegar, sriracha, sesame oil, honey, and water in a blender or food processor. Blend until smooth, about 30 seconds. Taste and adjust heat as needed. Set aside.
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Heat oil in a large skillet over medium-high heat until shimmering. Add tofu cubes in a single layer without crowding. Fry undisturbed for 3 to 4 minutes per side until deeply golden brown, about 10 to 12 minutes total. Transfer to a paper towel-lined plate.
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Add chopped cabbage and broccoli florets to the same skillet. Cook, stirring frequently, until tender with a slight bite, about 6 to 8 minutes. Look for light browning on the edges.
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Reduce heat to medium. Return tofu to the skillet and pour in half the peanut sauce. Stir gently to coat and cook until the sauce thickens and clings, about 2 to 3 minutes. Add a small splash of water if the sauce gets too thick.
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Plate over steamed rice or noodles. Garnish with sesame seeds and chopped green onions. Serve remaining peanut sauce on the side.
