Tofu Stir Fry with Peanut Sauce

A sweet and spicy peanut sauce lends a huge flavor punch to this vegan stir fry with tofu. 

Prep Time:  15 minutes
Cook Time: 10 minutes
Yield: 2 Servings


  • 1 12 oz package firm tofu, sliced 1/4 “ thick
  • 2 TB creamy peanut butter
  • 2 TB warm water
  • 2 TB low sodium soy sauce
  • 1 TB dark brown sugar
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • ½ tsp sambaloelek (or more to taste)
  • ½ tsp rice wine vinegar
  • Non-stick cooking spray
  • 1 red bell pepper, thinly sliced
  • 1 cup sugar snap peas
  • ½ tsp kosher salt
  • 1 cup julienne carrots
  • 2 cups shredded cabbage
  • 1/3 cup sliced scallions
  • 2 TB toasted sesame seeds


Place the tofu slices on paper towels, place another paper towel on top and press down with a plate. Whisk together peanut butter, soy sauce, water, brown sugar, garlic, ginger, sambaloelek, and rice wine vinegar. Reserve. 

Coat a large non-stick skillet or wok with cooking oil on high heat. Add tofu and cook 1-2 minutes per side or until it begins to brown. Remove from pan and reserve. Add peppers and snap peas and season with kosher salt. Stir fry for an additional 5 minutes. Add cabbage, carrots and peanut sauce. Toss to coat and cook until cabbage wilts another 1-2 minutes. (If the sauce appears too thick stir in some additional water). Stir in seared tofu and scallions and serve garnished with sesame seeds.