Vegetable Stir-Fry with Tofu and Peanut Sauce

This Vegetable Stir-Fry with Tofu and Peanut Sauce is a vibrant dish that brings together crisp vegetables, protein-rich tofu, and a creamy, flavourful sauce. Perfect for a quick dinner or a satisfying lunch, it delivers a balance of textures and nutrients while delighting the taste buds.

Ingredients

Stir-Fry Base

• 1 tablespoon vegetable oil (sesame or peanut oil also work)
• 350g firm tofu, drained and cubed
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 carrots, thinly sliced or julienned
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger (optional for extra zing)
• 1 cup broccoli florets (optional)
• Pinch of chilli flakes (optional)

Peanut Sauce

• 3 tablespoons smooth peanut butter
• 2 tablespoons soy sauce (low-salt if preferred)
• 1 tablespoon lime juice or rice vinegar
• 1 tablespoon honey or maple syrup
• 1 clove garlic, finely grated (optional for extra flavour)
• 2–3 tablespoons water (to thin the sauce, as needed)

Serving Suggestions

• Cooked rice, noodles, or quinoa
• Fresh coriander or spring onions for garnish
• Toasted sesame seeds or crushed peanuts for added crunch

Instructions

1. Prepare the Tofu

1. Press the firm tofu between kitchen paper or a clean tea towel for a few minutes to remove excess moisture.
2. Cut the tofu into cubes, approximately 2–3cm in size.

2. Make the Peanut Sauce

1. In a small bowl, whisk together the peanut butter, soy sauce, lime juice (or rice vinegar), and honey (or maple syrup).
2. If using grated garlic, add it now for extra depth.
3. Gradually stir in 2–3 tablespoons of water until the sauce reaches your desired consistency (thick yet pourable).

3. Cook the Tofu

1. Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat.
2. Add the tofu cubes in a single layer, cooking for about 2–3 minutes on each side, or until they turn lightly golden.
3. Remove the tofu from the pan and set aside.

4. Stir-Fry the Vegetables

1. In the same wok or pan, add another splash of oil if needed.
2. Stir in the sliced onion, garlic, and grated ginger (if using). Sauté for 1 minute until fragrant.
3. Add the sliced bell peppers, carrots, and any additional vegetables such as broccoli florets. Stir-fry for about 4–5 minutes or until the vegetables are tender-crisp.
4. Season with a pinch of chilli flakes if you enjoy heat.

5. Combine and Add Sauce

1. Return the tofu to the pan, mixing it with the vegetables.
2. Pour the peanut sauce over the stir-fry, tossing gently to coat all ingredients evenly.
3. Cook for another 1–2 minutes, allowing the sauce to warm and thicken slightly.

6. Serve

1. Remove the stir-fry from the heat.
2. Spoon it over cooked rice, noodles, or quinoa.
3. Garnish with fresh coriander, spring onions, toasted sesame seeds, or crushed peanuts for extra texture and flavour.

Tips for a Delicious Stir-Fry

• Adjust the thickness of the peanut sauce by adding more water or peanut butter to suit your preference.
• Marinate the tofu in a little soy sauce and ginger beforehand for added flavour.
• Swap or add other vegetables you enjoy, such as mushrooms, courgettes, or baby corn.
• Taste and adjust seasonings at the end, adding a dash of soy sauce or a squeeze of lime juice if needed.

Enjoy this Vegetable Stir-Fry with Tofu and Peanut Sauce as a nutritious, plant-based meal loaded with crunchy veggies and a creamy, savoury sauce. It’s a versatile dish you can adapt to what’s in your fridge, making it easy to explore new flavours while staying healthy.