Stir-fried Tofu in Peanut Sauce

26 Apr

peanut sauceMy boyfriend is a huge carnivore. So when I suggested that we have tofu for dinner, he laughed at me. Then I made this peanut tofu stir-fry, and that got him to stop laughing – because he was too busy devouring it. The sauce also works really well stir-fried with udon noodles, which you can chill and serve as a cold appetizer at picnics or potlucks.


To make the peanut sauce, mix together:

  • 1/3 cup crunchy peanut butter
  • 3 Tbsp soy sauce
  • 3 Tbsp maple syrup
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame seeds
  • 1 garlic clove, minced
  • 1/2 tsp ground ginger
  • 1/2 tsp chili paste


Ingredients for stir-fried tofu:

  • peanut sauce (from recipe above)
  • 2 packages firm tofu (about 14 oz. each)
  • 1 Tbsp olive oil
  • 2 scallions, thinly sliced
  • 1/3 cup chopped cilantro (optional)


  1. Prepare the tofu by getting rid of any excess moisture – drain any liquid from the package, and pat the tofu with paper towels. I like to sit the tofu in a shallow dish, cover it with some paper towels, and then set a flat pan or skillet over it, to press down on the tofu gently, squeezing out the liquid. Remove the liquid from the dish a couple times.
  2. If you didn’t do Step 1, go back and do it! It’s important. Otherwise, your tofu will fall apart while stir-frying, and you’ll end up with a tofu scramble.
  3. Cut tofu into cubes.
  4. Heat olive oil in a pan. Stir-fry tofu until slightly browned.
  5. Add peanut sauce. Stir-fry for 2-3 minutes.
  6. Serve with cilantro and scallions

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