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Peanut Tofu

A spicy peanut sauce drenches pan-fried tofu and stir fry vegetables in these simple and delicious peanut tofu bowls.

Prep Time
15 mins
Cook Time
15 mins
Press Tofu
30 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 608 kcal
Course: Main Course , Dinner
Cuisine: Thai , American

Ingredients

Peanut Sauce
  • 1/2 cup natural peanut butter $0.58
  • 2 Tbsp Sriracha $0.22
  • 2 Tbsp brown sugar $0.08
  • 1 lime (2 Tbsp juice) $0.50
  • 2 tsp soy sauce $0.04
  • 2 cloves garlic, minced $0.16
  • 1/2 cup vegetable broth $0.07
Tofu Stir Fry
  • 14 oz. extra firm tofu* $1.79
  • 1 Tbsp soy sauce $0.06
  • 1 Tbsp toasted sesame oil $0.06
  • 1 Tbsp cornstarch $0.03
  • 2 Tbsp cooking oil, divided $0.08
  • 16 oz. frozen stir fry vegetables $2.25
For Serving (optional)
  • 3 cups cooked rice $0.62
  • 1 handful cilantro $0.20

Instructions

    Cup of Yum
  1. Make the peanut sauce first so the flavors have time to blend. Whisk together the peanut butter, sriracha, brown sugar, 2 Tbsp lime juice, soy sauce, minced garlic, and vegetable broth.
  2. Press the tofu for 30 minutes to expel the excess water or use previously frozen tofu and squeeze the water out with your hands. Cut the tofu block into 24 triangles (12 squares, then cut diagonally into triangles).
  3. In a large bowl, whisk together the soy sauce, toasted sesame oil, and cornstarch. Add the tofu pieces and gently toss until they are coated in the mixture.
  4. Add 1 Tbsp cooking oil to a large non-stick skillet and heat over medium. Once hot, add the tofu and cook until browned on all sides (about 10 minutes total). Remove the tofu from the skillet.
  5. Add 1 Tbsp cooking oil to the skillet then add the frozen stir fry vegetables. Cook over medium heat until heated through.
  6. Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir to combine and heat through.
  7. Slice any remaining lime into wedges. Top the peanut tofu with the lime wedges and fresh cilantro (if desired) before serving over cooked rice or noodles.

Notes

  • *Either press your tofu for 30 minutes before beginning the recipe, or freeze and thaw the tofu a day or two prior, then squeeze out the excess water with your hands. 

Nutrition Information

Serving 1serving Calories 608kcal (30%) Carbohydrates 68g (23%) Protein 22g (44%) Fat 30g (46%) Sodium 833mg (35%) Fiber 7g (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 608

% Daily Value*

Serving 1serving
Calories 608kcal 30%
Carbohydrates 68g 23%
Protein 22g 44%
Fat 30g 46%
Sodium 833mg 35%
Fiber 7g 28%

* Percent Daily Values are based on a 2,000 calorie diet.