The Best Damn Peanut Stir Fry
This is truly the best damn peanut stir fry! Creating the perfect peanut sauce is my go-to method for transforming end-of-the-week vegetables into a fabulous and simple stir fry. The peanut sauce comes together quickly with pantry staples for a silky sauce with the perfect balance of salty, sweet, tangy, umami, and spicy.
Servings: 3
Calories: 789kcal
Ingredients
- 1 (14-ounce) package extra firm tofu
- 3 tablespoons soy sauce or tamari
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch potato starch would also work
- 1 tablespoon oil + 1 teaspoon, divided
- 1 white onion chopped
- 3 cups mixed vegetables such as chopped cauliflower, bell pepper, asparagus, etc.
- 4-5 cloves garlic minced
Peanut Stir Fry Sauce
- 4 tablespoons soy sauce or tamari
- 4 tablespoons peanut butter
- 3 tablespoons warm water
- 3 tablespoons toasted sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 4 teaspoons minced ginger
- 2 teaspoons cornstarch or potato starch
- 2 teaspoons Sriracha and more for garnish
For Serving
- 3 cups cooked brown rice see Fresh Tips!
- 3 stalks green onion diced
- 3 tablespoons chopped peanuts
Instructions
- Wrap the tofu in a lint-free towel and gently press to remove excess water. Cut into 1-inch cubes. Place the tofu cubes in a container with a lid. Pour the soy sauce over the tofu, cover, and shake gently to coat. Add the garlic powder and cornstarch, cover, and shake again to coat evenly.
- Heat 1 tablespoon of oil in a nonstick pan over medium-high heat. Add the tofu cubes and cook until browned on all sides, about 3-4 minutes, turning occasionally. Remove tofu from the pan and set aside.
- In the same pan, heat the remaining oil. Add the chopped onion and cook until softened; about 3 minutes.
- Add the mixed vegetables and garlic to the pan. Stir and cook until the vegetables are tender but still slightly crunchy, about 5-7 minutes.
- While the vegetables are cooking, whisk together the soy sauce, peanut butter, warm water, toasted sesame oil, brown sugar, rice vinegar, minced garlic, minced ginger, cornstarch, and Sriracha in a bowl until smooth.
- Once the vegetables are ready, return the tofu to the pan and turn off the heat. Pour the sauce over the tofu and vegetables, stirring to coat everything evenly. Serve the stir fry over warm brown rice, garnished with diced green onions, chopped peanuts, and an extra drizzle of Sriracha if desired.
Notes
Fresh Tips!
- Feel free to use other vegetables that might be hanging out in your fridge, like snow peas, broccoli, or mushrooms.
- Since brown rice can take up to 45 minutes to cook, I recommend prepping a batch ahead of time or using frozen brown rice for convenience.
Nutrition
Calories: 789kcal | Carbohydrates: 98g | Protein: 24g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Sodium: 2607mg | Potassium: 973mg | Fiber: 14g | Sugar: 13g | Vitamin A: 9367IU | Vitamin C: 28mg | Calcium: 131mg | Iron: 5mg