Spicy Peanut Tofu Stir-Fry Bowls

Crispy pan-fried tofu coated in a savory, slightly sweet, and spicy peanut sauce, served over brown rice with tender broccoli and vibrant edamame. A satisfying, high-protein bowl perfect for a quick weeknight.

• Prep: 12 min
• Cook: 18 min
• Total: 30 min
• Servings: 4
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $2.52/serving

Dietary

• Vegetarian
• High-Protein
• Dairy-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• quick
• stir-fry
• savory
• spicy
• healthy
• budget-friendly

Ingredients

• 14 ounce extra-firm tofu (pressed and cubed)
• 1 tablespoon olive oil
• 2 cup brown rice (uncooked)
• 1 head broccoli (cut into florets)
• 1 cup shelled edamame (frozen is fine)
• 0.5 cup natural peanut butter
• 0.25 cup low-sodium soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon Sriracha
• 1 teaspoon sesame oil
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon green onions (chopped, for garnish)
• 2 tablespoon roasted peanuts (chopped, for garnish)

Instructions

1. Cook the brown rice according to package directions or in a rice cooker while you prepare the other ingredients.
2. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, Sriracha, sesame oil, minced garlic, and grated ginger until smooth. Set aside.
3. Heat olive oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Season lightly with salt and black pepper.
4. Add the broccoli florets and shelled edamame to the skillet with the tofu. Cook for another 3-5 minutes, stirring occasionally, until the broccoli is tender-crisp and the edamame is heated through.
5. Pour the prepared peanut sauce over the tofu and vegetables. Stir well to coat everything, cooking for 1-2 minutes until the sauce thickens slightly.
6. Divide the cooked brown rice among four serving bowls. Top with the spicy peanut tofu and vegetable mixture. Garnish with chopped green onions and roasted peanuts, if desired, before serving.

Notes

Leftovers store well in an airtight container for 3-4 days in the refrigerator. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed to loosen the sauce.

Nutrition (per serving)

• Calories: 585
• Protein: 31.8 g
• Carbohydrates: 57.5 g
• Fat: 29.2 g
• Fiber: 10.1 g
• Sodium: 760 mg
• Saturated Fat: 5 g
• Sugar: 9.5 g