Name: Veggie Stir-Fry with Peanut Sauce
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 14 oz firm tofu; 3 cup broccoli; 2 large bell pepper; 2 cup snap peas; 2 medium carrot; 3 clove garlic; 1 tbsp fresh ginger; 0.33 cup creamy peanut butter; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp maple syrup; 2 tbsp sesame oil; 3 tbsp vegetable oil; 0.25 tsp red pepper flakes; 0.25 cup water

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285 cal12g protein22g carbs18g fat580mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch25 min activeShortcut20 min active

Everyday 25nothing beyond the everyday cabinet

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Veggie Stir-Fry with Peanut Sauce

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Vegetarian25 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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firm tofupressed, cut into cubes14 oz

broccoliflorets3 cups

bell peppersliced into strips2 large

snap peaswhole2 cups

carrotjulienned or thin sliced2 medium

garlicminced3 cloves

fresh gingerminced1 tbsp

creamy peanut butter0.33 cups

soy sauce3 tbsp

rice vinegar2 tbsp

maple syrup1 tbsp

sesame oil2 tbsp

vegetable oil3 tbsp

red pepper flakes0.25 tsp

water0.25 cups

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Press the tofu between paper towels with a plate on top for 10 minutes to remove excess moisture. Cut into 0.75-inch cubes.

2In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, red pepper flakes, and water until smooth. Set the sauce aside.

3Heat 1.5 tbsp vegetable oil in a wok over medium-high heat. Add tofu cubes and cook without stirring for 2–3 minutes per side until light golden. Transfer to a plate.

4Add remaining 1.5 tbsp vegetable oil to the wok. Add garlic and ginger, stir-fry for 30 seconds until fragrant.

5Add broccoli and carrots, stir-fry for 3 minutes. Add bell peppers and snap peas, stir-fry for another 2 minutes until vegetables are tender-crisp.

6Return the tofu to the wok and pour in the peanut sauce. Toss everything together over medium heat for 1–2 minutes until the sauce coats all the vegetables and tofu.

7Taste and adjust seasonings if needed. Serve immediately over rice or noodles.