Crispy Tofu Stir-Fry with Peanut Sauce

This crispy tofu stir-fry with peanut sauce proves that plant-based protein can be absolutely delicious. Each serving delivers 28g of protein with a crunchy exterior and a rich, savory peanut sauce that makes this a weeknight favorite even for meat lovers.

The Secret to Crispy Tofu

Most people hate tofu because they have never had it cooked properly. The secret is pressing out ALL the moisture, then coating in cornstarch before pan-frying. This creates an incredibly crispy shell that holds up to the sauce without getting soggy. Extra-firm tofu is non-negotiable here.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 3 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 green onions, sliced
• Sesame seeds for garnish
• Cooked jasmine rice for serving

Peanut Sauce

• 3 tablespoons natural peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon sriracha
• 1 clove garlic, minced
• 2-3 tablespoons warm water to thin

Instructions

1. Press tofu for at least 15 minutes. Cut into 3/4-inch cubes.
2. Toss tofu cubes in cornstarch until evenly coated.
3. Heat oil in a large non-stick skillet or wok over medium-high heat.
4. Add tofu in a single layer. Cook 3-4 minutes per side until golden and crispy. Remove and set aside.
5. In the same pan, stir-fry bell pepper, broccoli, and snap peas for 3-4 minutes until tender-crisp.
6. Whisk all peanut sauce ingredients together until smooth.
7. Return tofu to the pan. Pour peanut sauce over everything and toss for 1 minute.
8. Serve over jasmine rice, garnished with green onions and sesame seeds.

Nutrition Per Serving (serves 3)

Calories: 420 | Protein: 28g | Carbs: 30g | Fat: 22g | Fiber: 5g