Tofu Peanut Stir Fry Recipe
Tofu Peanut Stir Fry Recipe is a Thai style super flavorful peanut tofu stir fry. The tofu is tossed in a homemade Thai-style peanut sauce and is crispy without frying.Tofu is sauteed along with mushrooms and bok choy. Serve it on a bed of jasmine rice, quinoa, or on it’s own with a Thai meal.
Tofu Peanut Stir Fry Recipe is made by pan frying tofu till it crispy and tossing it with homemade Thai-style peanut sauce that’s loaded with ginger, garlic, peanut butter, brown sugar, and a squeeze of lime juice. This sweet salty crunchy tofu Peanut Stir fry is worthy to make for a party and ticks all the boxes when it comes to a Thai style dish.
You can add as many veggies as you want and swap them for something else. In this Tofu Peanut Stir Fry Recipe we have used mushrooms and bok choy but feel free to add other vegetables like broccoli, carrots, beans etc.
Try our other Thai salads:
- 250 grams Tofu , cut into dices
- 2 tablespoon Corn flour
- 1 cup Button mushrooms , chopped
- 1 cup Bok Choy , chopped
- 2 tablespoon Cooking oil
- 1 teaspoon Salt
- 1/2 cup Roasted Peanuts (Moongphali) , crushed For the Sauce
- 1 tablespoon Peanut Butter
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon Soy sauce
- 1 teaspoon Brown Sugar (Demerara Sugar)
- 1 teaspoon Ginger , finely chopped
- 1 teaspoon Garlic , minced
- 1/2 teaspoon Salt
- 1/2 teaspoon Sesame (Gingelly) Oil
How to make Tofu Peanut Stir Fry Recipe
To begin making Tofu Peanut Stir Fry Recipe, prep all the ingredients and keep aside.
Prepare the sauce so that the flavors have time to blend. In a small bowl combine the soy sauce,sesame oil, brown sugar,peanut butter, rice vinegar, grated ginger, minced garlic, and salt. Stir until brown sugar is dissolved, then set the sauce aside.
Cut the tofu into 1-inch cubes, then season with a pinch of salt. Sprinkle 1 tablespoon of cornstarch over the cubes, then toss to coat. Repeat with the second tablespoon of cornstarch, or until the tofu cubes have a nice even coating of cornstarch.
Heat a large skillet over medium flame. Once hot, add oil and tilt the skillet until the bottom is coated in a thick layer of oil. Add the flour dusted tofu cubes and let cook until golden brown and crispy on all sides, then remove the crispy tofu to a clean plate.
In the same skillet add mushrooms and bok choy and stir fry for a minute till all the water is evaporated from the vegetables, season with salt and keep it aside in a bowl.
Next give the bowl of sauce a good stir, then pour it into the skillet.
Stir and cook until the sauce begins to bubble and thicken (this should happen very quickly).
Once thickened, turn off the heat and stir in the cooked tofu cubes and coat each tofu nicely with the sauce.Stir in the mixed vegetables. Add the crushed roasted peanuts.
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