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

Prep / Mise En Place

1. Let tofu come to room temperature before starting the recipe
2. Slice onions, carrots, and bell peppers.

Instructions

3. Press the tofu by placing it between paper towels and setting a heavy pan or weight on top. Let drain for at least 20 to 30 minutes to remove excess moisture.
4. Preheat the oven to 400°F. 
5. Cut tofu into even cubes. Arrange the cubes in a single layer on a baking sheet lined with parchment if desired. 
6. Bake at 400°F for 25 to 30 minutes, until dry to the touch, slightly puffed, and lightly crisp at the edges.
7. In a bowl, whisk together sesame oil, soy sauce, honey, peanut butter, lime juice, and chili crisp. Taste and adjust sweetness or spice as desired.
8. Remove tofu from the oven and transfer to a bowl. Pour the marinade over the warm tofu and gently toss. Let it marinate for about 10 minutes so it absorbs flavor. 
9. Remove tofu from the marinade, reserving the remaining sauce.
10. Heat 1 to 2 tablespoons of oil in a wok over medium high heat. Add the marinated tofu and stir fry for 5 to 7 minutes until crispy and caramelized on the outside. Remove and set aside.
11. Add a little more oil if needed. Stir fry the red onions first for about 1 to 2 minutes. Add carrots and cook for another 2 to 3 minutes. Add bell peppers last. 
12. When the vegetables are about halfway cooked, pour in the reserved marinade.
13. When vegetables are almost done, return the tofu to the wok. Stir fry everything together for 1 to 2 minutes until heated through and coated in sauce.
14. Serve hot over steamed rice.

Serving Suggestions

• Serve over jasmine or basmati rice.
• Top with sliced green onions or sesame seeds for extra texture.
• Add a squeeze of fresh lime before serving for brightness.
• Pair with a simple cucumber salad to balance the heat.
• Spoon into lettuce cups for a lighter meal.
• Use as a filling for wraps or rice paper rolls.
• Add to a grain bowl with quinoa and extra vegetables.

Leftover Ideas

• Store leftovers in the refrigerator for up to 3 days. Reheat in a skillet for the best texture.
• Toss with noodles for a quick peanut tofu noodle bowl the next day.

The key to this recipe is baking the tofu first, which transforms the texture and helps it hold onto every bit of that bold peanut chili sauce. Once you master the bake, marinate, and stir fry method, you can adapt this recipe with different vegetables or spice levels. It is flexible, dependable, and full of flavor.