Tofu Peanut Stir-Fry Recipe
Stir-fries are a staple in our house. They’re perfect for weeknights because of how quick they are. We also love that they can also be made by what’s left in the fridge, although we give you an awesome base to work with below to make this Tofu Peanut Stir-Fry Recipe. This recipe uses my Peanut Stir-Fry Sauce so make sure you keep that page available too.
This recipe is a perfect weeknight meal because it comes together in less than 30 minutes and it’s packed with delicious and nutritious vegetables and is packed with protein. Ours kids gobble this up and we often make a double batch so we can have left-overs!
If you’ve got a peanut allergy you could swap out the peanuts here with almonds and/or almond butter and tahini. It won’t be quite the same but it’ll still be awesome. If you don’t have rice noodles feel free to swap it out with brown rice or even pasta. Seriously - you do you!
This is a delicious and delightful meal that you’ll be glad to have in your go-to collection of quick weeknight meals. This Tofu Peanut Stir-Fry recipe is one that you’ll return to time and again. It’s a no brainer because of how quick and versatile it is.
This Tofu Peanut Stir-Fry Recipe is going to become a regular staple for quick weeknight meals in your house!
- 1 Package Rice Noodles
- 1 Block Extra-Firm Tofu (drained)
- 1 Head of Broccoli (cut into florets)
- 2 cup Bok choy (diced)
- 2 Carrots (sliced into half-moons)
- 1 Bell Pepper (sliced into ribbons)
- 1/4 cup Peanuts (chopped)
- 1/4 cup Cilantro (chopped)
If you haven’t done so already press your tofu to get some of the excess liquid out. Make sure that all of your veggies are chopped because this is going to come together quickly!
Cut your tofu into whatever size/shape you like, and air-fry it for 8-10 minutes at 350 F, or dry-pan fry it on the stove.
Start boiling a pot full of water, and as soon as it’s boiling drop in your rice noodles. At the same time get a wok or large pan heated up, sprinkle a little salt at the bottom and toss in your broccoli, bok chow, peppers, and carrots. We just want the vegetables to be lightly cooked, so keep stirring them and pay attention! This should only take about 5-10 minutes.
While that’s happening quickly mix together your peanut stir-fry sauce.
Once the noodles are ready drain them and give them a rinse with some cold water to keep them from sticking together. Toss them into your wok/pan with the vegetables. Add the noodles and then drizzle with half of your sauce and toss everything so it’s nicely coated. Add in your cooked tofu and the rest of the sauce. Toss/stir to combined.
Transfer onto plates and top with the chopped peanuts and cilantro. Smash it into your face!
Servings 4
- Amount Per Serving
- Calories 526kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 3g15%
- Sodium 654mg28%
- Potassium 831mg24%
- Total Carbohydrate 64.8g22%
- Dietary Fiber 7.7g31%
- Sugars 9.1g
- Protein 25g50%
- Calcium 22 mg
- Iron 20 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
