📝 About This Recipe
This vibrant stir-fry celebrates the humble peanut in two distinct forms: a creamy, umami-rich satay sauce and a satisfyingly crunchy roasted garnish. Inspired by Southeast Asian street food, the dish features extra-firm tofu pressed to perfection and seared until golden, creating a beautiful contrast against snap peas and bell peppers. It is a masterclass in balancing sweet, salty, and spicy notes, making it a nutritious powerhouse that doesn't compromise on bold, addictive flavor.
🥗 Ingredients
The Tofu Base
- 16 ounces Extra-firm tofu (pressed for 20 minutes and cut into 1-inch cubes)
- 2 tablespoons Cornstarch (for dusting)
- 3 tablespoons Neutral oil (grapeseed or vegetable oil)
- 1/4 teaspoon Salt (fine sea salt)
Creamy Peanut Sauce
- 1/3 cup Creamy peanut butter (natural, unsweetened preferred)
- 3 tablespoons Low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon Rice vinegar (unseasoned)
- 2 tablespoons Maple syrup (or honey)
- 1 teaspoon Sriracha (adjust to heat preference)
- 1 tablespoon Fresh ginger (finely grated)
- 3-4 tablespoons Warm water (to thin the sauce)
The Stir-Fry Aromatics & Veggies
- 1 Red bell pepper (thinly sliced into strips)
- 1.5 cups Sugar snap peas (trimmed)
- 2 medium Carrots (peeled and julienned)
- 3 cloves Garlic (minced)
- 4 stalks Green onions (white and green parts separated, sliced)
Garnish & Crunch
- 1/4 cup Roasted peanuts (roughly chopped)
- 1/4 cup Fresh cilantro (torn leaves)
- 1 Lime (cut into wedges)
👨🍳 Instructions
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1
Ensure the tofu is well-pressed to remove excess moisture. Toss the tofu cubes in a bowl with cornstarch and a pinch of salt until each piece is evenly coated.
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2
In a medium mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, and grated ginger until smooth.
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3
Gradually add warm water to the sauce, one tablespoon at a time, until it reaches a pourable, honey-like consistency. Set aside.
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4
Heat 2 tablespoons of oil in a large non-stick skillet or wok over medium-high heat until shimmering.
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5
Add the tofu cubes in a single layer. Sear for 3-4 minutes per side without moving them too much, until they are golden brown and crispy on all edges.
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6
Remove the crispy tofu from the pan and set it aside on a plate lined with a paper towel to maintain its crunch.
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7
Wipe out the skillet if needed and add the remaining tablespoon of oil. Toss in the red bell pepper, snap peas, and carrots.
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8
Stir-fry the vegetables for 3-5 minutes until they are tender-crisp and vibrant in color.
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9
Add the minced garlic and the white parts of the green onions. Sauté for just 60 seconds until fragrant, being careful not to burn the garlic.
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10
Return the crispy tofu to the skillet and pour the peanut sauce over the entire mixture.
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11
Toss everything together gently for 1-2 minutes until the sauce thickens slightly and glazes every piece of tofu and vegetable.
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12
Remove from heat immediately to prevent the tofu from becoming soggy.
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13
Divide the stir-fry into bowls and garnish generously with chopped roasted peanuts, the green parts of the onions, and fresh cilantro.
💡 Chef's Tips
Press your tofu for at least 20 minutes; the drier the tofu, the crispier the exterior will be. If the sauce thickens too much in the pan, add a splash of water to loosen it back to a glossy coat. Use natural peanut butter (the kind you have to stir) for a deeper, more authentic peanut flavor. Don't overcrowd the pan when searing tofu; if your pan is small, cook the tofu in two batches to ensure even browning. For an extra kick, add red pepper flakes or a teaspoon of chili garlic sauce to the aromatics.
🍽️ Serving Suggestions
Serve over a bed of steamed jasmine rice or coconut rice to soak up the extra sauce. Pair with chilled rice noodles for a refreshing 'noodle bowl' style presentation. Serve alongside a crisp cucumber salad dressed in rice vinegar and sesame oil. Enjoy with a cold lager or a glass of off-dry Riesling to balance the spicy and nutty notes. Add a squeeze of fresh lime juice just before eating to brighten the heavy peanut flavors.