Pan-Seared Peanut Tofu & Vegetable Stir-Fry

Crispy pan-seared tofu and fresh, crisp vegetables tossed in a rich and creamy homemade peanut sauce. A satisfying plant-based meal, balanced with fluffy jasmine rice.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Cambodian
• Difficulty: Easy
• Cost: $1.82/serving

Dietary

• Dairy-Free
• Egg-Free
• Vegan
• Vegetarian
• Halal
• Pescatarian
• High-Protein

Tags

• stir-fry
• quick
• healthy
• savory
• tangy
• sweet

Ingredients

• 14 ounce extra-firm tofu (pressed and cubed)
• 1 tablespoon cornstarch
• 2 tablespoon olive oil
• 1 red bell pepper (medium, thinly sliced)
• 1 cup broccoli florets
• 0.5 cup carrots (sliced)
• 0.25 cup creamy peanut butter
• 2 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon maple syrup
• 3.25 cup water (warm)
• 1.5 cup jasmine rice (uncooked)
• 1 tablespoon sesame seeds (for garnish)

Instructions

1. Wash the jasmine rice thoroughly. In a rice cooker or medium saucepan, combine the jasmine rice and water. Cook according to package directions or until all water is absorbed and rice is tender, about 20 minutes.
2. While rice cooks, gently toss the pressed and cubed extra-firm tofu with cornstarch until evenly coated.
3. In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the tofu and pan-sear for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove tofu from skillet and set aside.
4. Add the remaining 1 tablespoon of olive oil to the skillet. Add the red bell pepper, broccoli florets, and sliced carrots. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
5. In a small bowl, whisk together the creamy peanut butter, soy sauce, lime juice, maple syrup, and warm water until smooth and well combined.
6. Return the tofu to the skillet with the vegetables. Pour the peanut sauce over the tofu and vegetables, tossing to coat. Cook for 1-2 minutes until the sauce has thickened slightly and everything is heated through.
7. Serve the peanut tofu and vegetable stir-fry immediately over the cooked jasmine rice. Garnish with sesame seeds if desired.

Notes

Pressing the tofu is crucial for a crispier texture. Place it between paper towels and under a heavy object for at least 15 minutes before cubing.

Nutrition (per serving)

• Calories: 510
• Protein: 28.5 g
• Carbohydrates: 55.6 g
• Fat: 23.1 g
• Fiber: 6.8 g
• Sodium: 690 mg
• Saturated Fat: 3.7 g
• Sugar: 12.3 g