Spicy Peanut Tofu Stir Fry with Vegetables
Spicy peanut tofu is one of those dinners I frequently make on busy weeknights. Tofu is an inexpensive and healthy source of protein, and when done right never feels like a frugal compromise. Pressing out the moisture and baking the tofu in a hot oven allows it to completely transform, both in texture and flavor.
Once it gets tossed in the spicy peanut marinade with soy sauce, honey, lime, and chili crisp, it absorbs flavor without falling apart. The peanut butter adds richness and creaminess, the lime keeps it tangy, and the chili crisp brings a delicious crunchy heat that makes you go yum.
The real game changer is the crispy baked tofu that actually stays crisp, especially when you take the extra step of baking then stir frying. That two step process is worth the time and efforts. The tofu dries out in the oven, turns slightly puffed at the edges, and then caramelizes in the wok. It is the difference between bland cubes that crumble and tofu you crave over meat.
I also love the part vegetables play in the dish. Red onions soften and sweeten, carrots add bite, and bell peppers bring color and freshness. Serve it over a bowl of warm rice and watch it disappear. The best part? Once you master the bake, marinate, and stir fry method, you can easily adjust this recipe with different vegetables or marinade ingredients to make it your own!
How to Make Tofu Stir Fry
This spicy peanut tofu is bold, slightly sweet, a little smoky, and full of texture. The tofu is baked first so it dries out and puffs slightly at the edges, which helps it soak up the marinade without falling apart. A quick stir fry with red onions, carrots, and bell peppers brings everything together into a satisfying meal that is perfect over a bowl of hot rice.
Ingredients
For the Tofu
- 1 block (14 to 16 oz) firm or extra firm tofu
For the Marinade
- 2 tablespoons sesame oil (or any neutral oil)
- 4 tablespoons soy sauce
- 3 to 4 tablespoons honey, adjust to taste
- 2 tablespoons creamy peanut butter
- 2 tablespoons fresh lime juice
- 1 to 2 tablespoons chili crisp, depending on spice level
Vegetables
- 1 medium red onion, sliced
- 1 to 2 carrots, thinly sliced or julienned
- 1 bell pepper, sliced
For Stir Frying
- 1 to 2 tablespoons oil
