Name: Peanut Sauce Tofu
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 Servings
Cuisine: Asian
Ingredients: 15 oz blocks firm or extra-firm tofu; 1 tbsp olive oil; 0.5 cup peanut butter; 2 tablespoons soy sauce; 1 clove garlic; 0.5 cup milk or water; 1 tsp maple syrup; 1 tbsp lime juice; 0.5 inch fresh ginger; 1 bell pepper; 1 cup broccoli; 1 cup cabbage; Optional for serving:

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Peanut Sauce Tofu

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Ingredients

Warning0 allergens identified

Peanut Sauce Tofu

15 oz blocks firm or extra-firm tofudrained, pressed, and cut into bit sized pieces

1 tbsp olive oil

½ cup peanut buttercreamy or chunky work here but a natural drippy peanut is best

2 tablespoons soy sauce

1 clove garlic

½ cup milk or waterI like the extra creaminess that milk adds

1 tsp maple syrup

1 tbsp lime juice

½ inch fresh gingeror 1/2 teaspoon dried ginger

1 bell pepperthinly sliced or chopped

1 cup broccoliheaping, chopped into bite sized pieces

1 cup cabbageshredded or cut into bite sized pieces

Optional for serving: chopped green onion, sesame seeds

Instructions

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Instructions

Drain and press the tofu and then cut into bite sized pieces.

Heat the oil in a large skillet and once hot, add in the bell pepper, broccoli, and cabbage. Sauté until the veggies begin to soften, about 8 minutes. Set aside.

Meanwhile, make the sauce by adding all of the ingredients to a blender or food processor and blend until smooth. You can also simply whisk everything together, you just need to finely mince the garlic and ginger beforehand.

In the same skillet, add in the tofu. Sauté for about 10 minutes, turning every few minutes, so that it gets golden brown on most of the sides. You can also cook the veggies and tofu in 2 separate skillets, if you’d like the meal to be ready faster.

Turning the heat down to low, pour half of the peanut sauce over the tofu and cook, stirring constantly for 2 minutes. As desired, you can toss the veggies in the skillet as well but I like to serve them separately and simply drizzle some of the peanut sauce over the veggies.

Serve the tofu and veggies together with an extra drizzle of peanut sauce, green onion, and a nice sprinkle of sesame seeds. ENJOY!

Notes

Add any leftovers to an airtight container and place it in the fridge for up to 2-3 days. Rewarm in a skillet on the stovetop or pop it in the microwave to reheat. Reheating tofu in the skillet will crisp it up the best.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Press Your Tofu Properly 🧊
Wrap extra-firm tofu in a clean kitchen towel and press with a heavy object for 15-20 minutes before cooking to remove excess moisture, ensuring a golden, crispy exterior when seared.
Creamy Peanut Sauce Balance ⚖️
Whisk your peanut sauce ingredients separately before adding to the pan, then adjust consistency with milk or water one tablespoon at a time to achieve a silky coating that clings to vegetables without pooling.
Ginger and Garlic Timing 🧄
Mince fresh ginger and garlic finely, then bloom them in hot oil for just 30 seconds before adding other ingredients—this releases their aromatic oils without allowing them to burn and turn bitter.
High Heat Tofu Searing 🔥
Use a well-oiled skillet over medium-high heat and resist moving the tofu cubes for 2-3 minutes per side to develop a flavorful golden crust that holds up during the stir-fry without crumbling.
Lime Juice Integration 🍋
Reserve half your lime juice to add at the very end of cooking—this preserves its bright acidity and prevents it from cooking off, creating a vibrant, balanced sauce that complements the rich peanut flavors.