Peanut Sauce Vegetable Stir Fry With Tofu

READY IN: 15mins
Recipe by Lynne the Pirate Qu

This comes courtesy of the Bob's Red Mill recipe collection. The original version called for serving over quinoa, but since I never have that available and suspect many others don't either, this version I'm posting simply calls for rice. Feel free to serve this over quinoa or whatever grain suits you; soba noodles would probably be great too. Personally, I always omit the mushrooms because of an allergy; the veggies are really just suggestions anyway, so adapt and experiment according to your needs. Chopped peanuts are nice added to this, too, for added crunch. NOTE: Cook time does not include cooking of the rice, since that will vary according to the kind you use.

Top Review by Shannon V. Holmes

My husband and I really enjoyed this. I added ginger and garlic to the peanut sauce. I used seasoned rice vinegar. I also pressed the tofu for a half hour then cut into 3 equal slabs horizontally and then into small triangles. I then coated in egg then in cornstarch and fried in batches in a small amount of oil. I think it would be better if I had more veggies, I only had onion, broccoli and carrots. I would make this again, thanks for posting.

Ingredients Nutrition


  1. In a small bowl, combine peanut butter, hot water, vinegar, soy sauce, and cayenne pepper. (Don't worry if sauce is not entirely blended; heat will melt the peanut butter into a smooth texture when added to wok.).
  2. Heat oil in large skillet or wok over medium-high heat. Sauté broccoli, pepper, mushrooms, and tofu for 5 minutes.
  3. Pour peanut sauce over vegetable-tofu mix. Simmer for 3-5 minutes, or until vegetables are tender and crisp.
  4. Serve over rice, and enjoy!

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