Tofu Stir-Fry with Peanut Sauce

If you’ve never tried tofu, this simple, flavor-packed recipe is a good place to start. Have all your ingredients ready to go before starting to cook – and feel free to add any other vegetables you like, such as snow peas or broccoli. Serve the finished stir-fry over steamed brown rice.

Prep Time: 15 minutes  |  Total Time: 30 minutes | Servings: 3  


  • 1 tablespoon peanut oil, divided
  • 1 (14- to 16-ounce block extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
  • 1 red bell pepper, seeded and thinly sliced
  • 2-3 garlic cloves, minced
  • ½-inch piece fresh ginger, peeled and finely chopped
  • ¼ cup frozen peas
  • 1 bunch (4-6) scallions, sliced
  • 1 tablespoon reduced-sodium soy sauce or fish sauce
  • 1/8 teaspoon crushed red pepper flakes, or to taste
  • 2 tablespoons peanut butter
  • 2 tablespoons chopped fresh cilantro
  • Juice of ½ fresh lime

In a wok or large nonstick skillet over high heat, add half the oil. Add the tofu and cook without stirring for 2 minutes. Flip and cook for 2 minutes to get a light brown sear on a couple of sides of the cubes. Remove tofu from the pan and keep warm.

Add the remaining oil. Sauté bell pepper for 2 to 3 minutes, or until crisp-tender. Add garlic, ginger, peas, and scallions and sauté for 2 to 3 minutes, or until the peas are bright green. Push the vegetables to one side and add soy sauce, red pepper flakes, and peanut butter, stirring to melt the peanut butter into the soy sauce. Add tofu cubes, cilantro, and lime juice and stir to coat the vegetables and tofu with the peanut sauce.