Tofu Vegetable Stir-Fry with Peanut Sauce

One of the first sauces that I can remember making in college, one I learned from my roomate for a few years, was a simple peanut sauce. Back then, I think that all it consisted of was peanut butter and soy sauce. Since then I have altered it and I’m sure if you asked him today, he’d tell you the same (he’s a cook in new york).
I haven’t made this sauce in a while, but was is great about it is that it obviously can go on anything. You could use it with chicken skewers, chicken or shrimp stir-fry, and in this case, tofu and vegetables. After all, its meatless-May. With this recipe, I covered the tofu in a bit of egg and then corn starch to get a nice crust around them. If i did it all over again, I might drop this part, but if done right, its delicious.

Here is what you need and what you need to do:

Serves 2

4 tablespoons vegetable oil or sesame oil
1 small 1″ piece of ginger, minced
2 eggs, beaten
2/3 cup corn starch
1 14 oz package of extra firm tofu, cubed
1/4 cup dried peanuts, chopped
1 large broccoli floret, diced
1 large red pepper cut into strips
Peanut sauce (recipe follows)

Heat a large skillet or wok over medium-low heat. Add one tablespoon of oil to the pan, after it is heated,  (normally, when cooking you would add oil to heat, but with a wok, you want to add it after heating) careful for splashing.  Add broccoli and red peppers.  Cook for about 6-8 minutes, or until nearly tender.  Add ginger and cook an additional minute or two.  Remove from wok, set aside.

Beat eggs in a medium bowl, and place corn starch into a separate bowl for dipping.  Return pan to medium heat, and add remaining oil.  

Coat tofu in egg, and let drip off, and then dip in corn starch to coat.  Add to wok or pan and begin cooking until tofu begins to brown, about 5 minutes.  Add peanut sauce and chopped peanuts and toss to coat.  Cook an additional 3-5 minutes.  When nearly done, add vegetables and 1 tablespoon of hot water, toss and serve with rice or noodles.

Peanut Sauce:


1 1/2 tablespoons creamy peanut butter
4 tablespoons soy sauce
1 teaspoon molasses
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder

Add ingredients to a small bowl and whisk until smooth, add a bit of hot water if mixture is too thick.

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
This entry was posted in main course, rice, tofu, vegetarian. Bookmark the permalink.

6 Responses to Tofu Vegetable Stir-Fry with Peanut Sauce

  1. JJ says:

    That looks like a good and easy sauce recipe. I cheat and mix equal parts Trader Joes' SOYAKI sauce with peanut butter and add in some dried chili flakes.

  2. yea, it definitely is easy. The molasses isn't necessary, but I like the texture. Sriracha sauce is another good addition with the chili flakes

  3. Angela says:

    I'm gonna make tofu this way this week. Looks great!

  4. my only rec, based on mine was to be sure most of the egg drips off before you coat with the corn starch

  5. Angela says:

    Got it. Thanks! Is there a specific brand of tofu that you use, or does it just matter that it's extra firm?

  6. I don't think it matters that much, just as long as its extra firm. whole foods has a few brands

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