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Tofu vegetable stir-fry drizzled with peanut sauce in a bowl.

Tofu Vegetable Stir-Fry with Peanut Sauce

  • Author: Paige Adams
  • Prep Time: 20 minutes
  • Cook Time: 13-15 minutes
  • Total Time: 33-35 minutes
  • Yield: Serves 4
  • Category: Main Dishes
  • Method: Stir-Fry
  • Cuisine: Asian
  • Diet: Vegan


Made in a blender or food processor, this easy peanut stir fry sauce is perfect for a mix of tofu, red peppers, broccoli, bok choy and noodles.


  • For peanut sauce
  • 2 garlic cloves
  • 1-inch piece fresh ginger, peeled
  • 1/4 cup creamy peanut butter
  • 3 tablespoons low sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon maple syrup
  • 1 teaspoon sriracha
  • 1 tablespoon rice vinegar
  • 1/4 cup roasted salted peanuts
  • 1/4 cup water
  • For stir-fry
  • 114 ounce block extra firm tofu
  • 3 ounces udon noodles
  • 1 tablespoon vegetable oil
  • 2 red peppers, diced
  • 1 head broccoli, cut into small florets
  • 2 heads baby bok choy, cut into 1/4-inch wide pieces , white and green parts separated
  • 3 scallions, thinly sliced, white and green parts separated
  • 1 tablespoon sesame seeds


  1. For the peanut sauce, puree the garlic cloves, ginger, peanut butter, soy sauce, sesame oil, maple syrup, sriracha, rice vinegar, peanuts and water in a food processor or blender until smooth.
  2. Pat the tofu with a paper towel. Wrap with a dry paper towel and place a heavy pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1/2-inch cubes.
  3. Cook the udon noodles according to package instructions in boiling salted water. Drain and rinse with cold water in a colander.
  4. Heat the oil in a large nonstick skillet over high heat. Add the tofu and cook until lightly browned, about 1-2 minutes per side. Remove the tofu and set aside on a plate.
  5. Add the peppers, broccoli and white parts of the bok choy to the skillet. Sauté for 3-4 minutes until the vegetables are cooked but still bright and crisp.
  6. Add the white parts of the scallions and continue cooking for 1 minute until fragrant.
  7. Stir the udon noodles and 1/2 cup peanut sauce in the veggies.
  8. Fold in the scallion greens, bok choy greens and sesame seeds.
  9. Divide into serving bowls and drizzle with additional sauce as desired.


The peanut sauce can be made up to 2 days in advance. Store it in an airtight container in the fridge.

Stir-fry leftovers can be stored in an airtight container up to 3 days. Eat them straight from the refrigerator like a cold noodle salad or warm them in the microwave.

Keywords: peanut sauce, vegetable stir fry