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Peanut Ginger Tofu Stir Fry


With crispy tofu and an irresistible peanut sauce, this peanut ginger tofu stir fry will unite tofu lovers and haters alike. Easy enough for a weeknight dinner!

When it comes to cooking tofu, I have this small strategy I call ‘smother it with a delicious sauce’ that has yet to fail me. From tofu tacos to spicy tofu noodle bowls, it works like a charm!

holding a bowl with the peanut ginger tofu stir fry

Even if you are on the fence about tofu, you are going to love this recipe, because it’s all about the deliciously tangy, slightly sweet and gingery peanut sauce! You seriously can’t go wrong here.

Reasons you’re going to ♡ this peanut ginger tofu stir fry 

  • if you obtain the tofu pressed earlier in the day, it’s a SUPER fast weeknight dinner
  • the sauce coats and flavors the tofu so well
  • even kids enjoyed it!

collage image showing how to press and cube tofu

Preparing the tofu

If you’ve never cooked with tofu before, there are a few simple things you need to cognize about prepping it. After you’ve done it once, you’ll be a total pro!

Select extra firm tofu

Tofu is made from compressed soybean curds, and comes in many different varieties including including silken, regular, smoked and extra firm (among many other varieties!). We want our tofu to hold its shape while cooking, which is why you’ll need extra firm tofu for this recipe.

Pressing the tofu

Pressing the tofu is important for a few different reasons: 1) it helps remove extra moisture from within the tofu, and this helps the tofu obtain kind and crispy; 2) it improves the flavor by pressing out the flavor-less liquid.

To press the tofu, place tofu between paper towels and plates, then stack a heavy can on top (pictured above). Press for 30 minutes. You can also purchase a tofu press, which may be a good investment if you eat tofu often.

Cut into small cubes

Once pressed, discard the paper towels and cut your tofu: I cut the block into three horizontal slabs, then cut each slab into cubes of around 1/2 inch in size.

You can press and chop the tofu 2-3 days ahead to save on time!

peanut ginger sauce for the broccoli tofu stir fry

Cooking the stir fry

Before you commence cooking, I recommend having your tofu alert, the peanut sauce shaken up and the vegetables chopped as this makes cooking go kind and smoothly.

Peanut ginger sauce

To make the sauce, combine the peanut butter *, soy sauce, water, maple syrup, sesame oil, red pepper flakes and ground ginger in a jar or a bowl. Stir together or shake it up, and add more water as needed to lean it out.

*For this recipe, you’ll want all natural peanut butter- the only ingredients should be peanuts (and possibly salt). Do not use processed nut butters, which contain added sugars and oils, as this will alter the consistency and flavor of the sauce.

overhead view of broccoli and green beans cooking in a frying pan

Vegetables

I’ve used broccoli florets and green beans for the photos, but like all stir fries, this recipe is great for cleaning out the fridge! Some other veggies that would work great:

  • cauliflower
  • bok choy
  • carrots
  • snap or snow peas
  • cole slaw mix
  • bell peppers
  • onions

Cut them into equal-size pieces so they cook through in a similar amount of time.

Start by cooking the veggies in 1 tablespoon of olive oil for 5-7 minutes, or until they are cooked and softened to your liking. Remove them from the pan and transfer to a clean plate.

overhead view of tofu cooking in a frying pan

Cooking the tofu

Add 1 tablespoon of oil to the pan and swirl. Add the tofu cubes, spacing out, and cook for 15 minutes, turning occasionally so that they obtain golden on each side. This can be tedious, and I actually prefer to cook my tofu in the air fryer as it’s much more hands off.

Once tofu is golden on all sides, add the sauce and stir to coat. Remove from the heat and transfer to plates quickly as the sauce can obtain dry if it over-reduces in the pan.

Heat the veggies back up, and serve!

Serving suggestions

Serve this tofu stir fry with one or more of the following:

Storage + meal prep

This recipe is not actually the top for meal prep as the sauce can dry out a bit in the fridge. Instead, you can prep meal components ahead, making cook day extra simple:

  • press tofu- 3-4 days ahead, store in a meal prep container in the fridge
  • stir fry sauce- shake it up ahead and store in the fridge for up to 14 days
  • chop veggies- broccoli + green beans store particularly well for up to 1 week in the fridge

close up shot of peanut ginger tofu stir fry

More tofu recipes

Peanut Ginger Tofu Stir Fry

Course: Dinner

Cuisine: Thai

Keyword: stir fry, tofu, vegan

Calories: 330kcal

Servings: 4

With crispy tofu and an irresistible peanut sauce, this peanut ginger tofu stir fry will unite tofu lovers and haters alike. Easy enough for a weeknight dinner!

Prep Time15 mins

Cook Time25 mins

30 mins

Total Time40 mins

Instructions

Prepare the tofu

  • Remove the tofu from its package, drain all water, and sandwich between two paper towels and two plates. Place a heavy item like a can on the top plate. Press for at least 30 minutes.

  • Cut the pressed tofu horizontally into three slabs, then cut into 1/2 inch cubes.

Cooking the stir fry

  • Shake together all peanut ginger sauce ingredients, and set aside.

  • Heat 1 tablespoon oil in a nonstick pan or wok over medium heat. Add the vegetables and cook for 5-7 minutes, until slightly tender. Remove from pan and set aside.

  • Heat another 1 tablespoon oil in the pan. Add the tofu cubes and cook, turning occasionally, until golden on all sides. This takes around 15 minutes.

  • Pour peanut ginger sauce over the tofu. Remove from heat and toss to coat. Add the vegetables back to the pan to warm up.

  • Serve over rice with peanuts and green onions (if desired).

Notes

1- other great vegetables for this stir fry conclude cauliflower, bok choy, carrots, snap or snow peas, cole slaw mix, bell peppers, onions
Storage
This recipe is not actually the top for meal prep as the sauce can dry out a bit in the fridge. Instead, you can prep meal components ahead, making cook day extra simple:

  • press tofu- 3-4 days ahead, store in a meal prep container in the fridge
  • stir fry sauce- shake it up ahead and store in the fridge for up to 14 days
  • chop veggies- broccoli + green beans store particularly well for up to 1 week in the fridge

Nutrition

Serving: 1/4 batch (excludes rice) | Calories: 330kcal | Carbohydrates: 31g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 549mg | Potassium: 567mg | Fiber: 4g | Sugar: 21g | Vitamin A: 835IU | Vitamin C: 13.4mg | Calcium: 106mg | Iron: 3mg

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