Tofu and vegetable stir fry with peanut sauce

    20 min

    An easy and colourful vegetarian supper cooked quickly in a wok! You can vary the vegetables and use baby corn or mangetout.

    328 people made this

    Serves: 4 

    • 1 tablespoon peanut oil
    • 1 small head broccoli, chopped
    • 1 small red pepper, chopped
    • 5 fresh mushrooms, sliced
    • 450g tofu, cubed
    • 130g peanut butter
    • 120ml hot water
    • 2 tablespoons vinegar
    • 2 tablespoons soy sauce
    • 1 1/2 tablespoons treacle
    • cayenne pepper, to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat oil in a large frying pan or wok over medium-high heat. Saute broccoli, red pepper, mushrooms and cubes of tofu for 5 minutes.
    2. In a small bowl combine peanut butter, hot water, vinegar, soy sauce, treacle and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender, but crisp.



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    Reviews in English (285)


    Excellent!! However, I took the advise of others and pan fried the tofu in garlic, ginger, and oil first, increased the veggies a bit, and used natural (unsweetened) peanut butter to make it less sweet. FANTASTIC! Also added crushed peanuts on top and served over angel pasta. Everyone wanted thirds!!  -  19 Oct 2002  (Review from Allrecipes US | Canada)


    Deliciously addictive. I didn't actually try the recipe strictly as written, but followed some of the advice from other posters. I fried the tofu first so it got a crispy exterior (I then removed it and added it back in during the final cooking stages). I also sauteed a tablespoon each of minced garlic and ginger in the center of the pan immediately before adding the sauce mixture to the vegetables. Rather than add cayenne I put a spoonful of Hunan red chile sauce in the sauce mixture. Finally, I stirred in some chopped green onions and sesame oil and squeezed on some lime juice immediately before serving. Oh, and (as others have suggested) crunchy all-natural peanut butter adds great texture to this dish. The final product had plenty of spicy-tangy-garlicky-peanutty sauce to coat all the tofu and vegetables and flavor the rice. The vegetables were nicely crisp-tender when I stir-fried them on high heat for the recommended time. Pretty quick and simple -- I'll definitely make this again.  -  05 Oct 2007  (Review from Allrecipes US | Canada)


    I had good results with this. I have a good trick for cooking with tofu, though. I freeze tofu first, then thaw it out and squeeze it gently to get as much fluid out as possible. THEN I dice it up. This process gives tofu a much more cohesive and "meaty" texture, and also causes it to marinate and brown more effectively. Try this recipe again and see how it comes out. Also, if molasses doesn't suit you, try honey, or even add some ginger.  -  08 Oct 2004  (Review from Allrecipes US | Canada)