All Recipes Tofu And Veggies In Peanut Sauce Delight

Updated On: September 30, 2025

All Recipes Tofu and Veggies in Peanut Sauce

Looking for a wholesome, colorful, and delicious meal that is both satisfying and packed with nutrients? This Tofu and Veggies in Peanut Sauce recipe is your perfect go-to!

Combining the hearty texture of tofu with a vibrant medley of fresh vegetables, all smothered in a rich, creamy peanut sauce, this dish offers a delightful balance of flavors and textures. Whether you’re a seasoned vegan, vegetarian, or just someone wanting to explore plant-based meals, this recipe is highly adaptable and easy to prepare.

The peanut sauce brings a subtle sweetness and a touch of spice that complements the earthy veggies and protein-rich tofu beautifully. Plus, it’s a fantastic way to sneak in your daily dose of veggies in a way that’s anything but boring.

If you love dishes like this, be sure to also check out our Asian Vegan Recipes for Delicious and Healthy Meals for more inspiration!

Why You’ll Love This Recipe

This Tofu and Veggies in Peanut Sauce is an all-around winner for several reasons. First, it’s incredibly versatile—you can swap in whatever vegetables you have on hand, making it a great way to reduce food waste and enjoy seasonal produce.

The peanut sauce is simple yet packed with flavor, offering a creamy, nutty richness that elevates the dish.

Additionally, it’s a balanced meal with protein from tofu, fiber and vitamins from vegetables, and healthy fats from peanuts. It’s perfect for weeknight dinners, meal prep, or even a casual lunch.

Plus, it’s naturally gluten-free and can be easily made soy-free by selecting appropriate tofu alternatives. If you want to explore more vegan sauces to pair with your veggies, check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Finally, it’s quick to whip up, making it ideal for busy days when you want a nutritious meal without hours in the kitchen.

Ingredients

Ingredient Quantity Notes
Extra Firm Tofu 14 oz (400 g) Pressed and cubed
Broccoli Florets 2 cups Fresh or frozen
Red Bell Pepper 1 medium Sliced into thin strips
Carrots 2 medium Julienned or thinly sliced
Snap Peas 1 cup Trimmed
Green Onions 3 stalks Chopped
Garlic 3 cloves Minced
Fresh Ginger 1 tbsp Grated
Peanut Butter 1/3 cup Natural, creamy
Low Sodium Soy Sauce or Tamari 3 tbsp Use tamari for gluten-free
Maple Syrup 1 tbsp Or agave nectar
Rice Vinegar 1 tbsp
Sesame Oil 1 tsp For flavor
Water 1/4 to 1/3 cup To thin the sauce
Crushed Red Pepper Flakes 1/4 tsp Optional, for a spicy kick
Sesame Seeds 1 tbsp For garnish
Fresh Cilantro 1/4 cup Chopped, for garnish

Equipment

  • Large non-stick skillet or wok
  • Medium mixing bowl
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Spatula or wooden spoon
  • Grater (for ginger)
  • Colander or strainer (for pressing tofu)
  • Serving bowls or plates
  • Optional: tofu press (if available)

Instructions

  1. Prepare the tofu: If you haven’t already, press the tofu to remove excess moisture. Wrap the block in a clean kitchen towel and place a heavy object on top for 15-20 minutes. Then cut into bite-sized cubes.
  2. Make the peanut sauce: In a medium bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic. Add water gradually until the sauce reaches a smooth, pourable consistency. Stir in crushed red pepper flakes if using. Set aside.
  3. Cook the tofu: Heat a large skillet or wok over medium-high heat. Add a splash of oil (vegetable or avocado oil works well). Add the cubed tofu and cook for about 5-7 minutes, turning occasionally, until golden and slightly crispy on all sides. Remove tofu from skillet and set aside.
  4. Sauté the vegetables: In the same skillet, add a little more oil if needed. Toss in broccoli, carrots, red bell pepper, and snap peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp. Add green onions in the last 2 minutes of cooking.
  5. Combine everything: Return the tofu to the skillet with the vegetables. Pour the peanut sauce over the top. Gently toss to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to warm through and thicken slightly.
  6. Serve: Transfer to serving plates or bowls. Garnish with a sprinkle of sesame seeds and chopped fresh cilantro for a burst of freshness.

Tips & Variations

“For an extra crunch, try roasting the tofu cubes in the oven at 400°F (200°C) for 25 minutes before adding them to the stir-fry.”

Feel free to swap the vegetables according to your preference or what’s in season. Snow peas, zucchini, mushrooms, or baby corn all pair wonderfully.

If you want a soy-free version, substitute tofu with chickpeas or tempeh made from other beans.

For an extra layer of flavor, add a splash of lime juice or a dash of chili garlic sauce. You can also garnish with chopped peanuts for more texture.

This dish pairs well with steamed jasmine rice, quinoa, or even rice noodles.

If you’re interested in other vegetable-forward meals with unique flavors, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals or our Vegetable Alfredo Recipes for Creamy, Healthy Dinners for more inspiration.

Nutrition Facts

Nutrient Amount per Serving
Calories 350 kcal
Protein 20 g
Fat 22 g
Carbohydrates 18 g
Fiber 5 g
Sugar 6 g
Sodium 600 mg

Serving Suggestions

This Tofu and Veggies in Peanut Sauce shines when served over a bed of fluffy steamed rice or your favorite whole grain like quinoa or brown rice. For a lighter option, serve it alongside spiralized zucchini noodles or cauliflower rice.

To add more texture and freshness, consider topping the dish with crunchy chopped peanuts, sliced scallions, and a squeeze of lime. A side of simple cucumber salad or pickled vegetables also pairs beautifully, providing a cooling contrast to the rich peanut sauce.

For a complete meal, add a small bowl of miso soup or explore other recipes like our Low Calorie Vegetable Soup Recipe for Healthy Eating.

Conclusion

This recipe for Tofu and Veggies in Peanut Sauce is a fantastic way to enjoy a flavorful, nutrient-packed meal that’s easy to prepare and customize. The creamy, slightly sweet peanut sauce brings all the ingredients together in perfect harmony, making it a crowd-pleaser for any occasion.

Whether you’re cooking for yourself, family, or friends, this dish offers a beautiful balance of protein, fresh vegetables, and irresistible flavor. Plus, it’s a great introduction to plant-based cooking if you’re looking to diversify your meals.

For more tasty and healthy recipes, don’t miss our Vegan Bread Machine Recipe for Soft, Delicious Loaves or explore other vegetable-forward dishes in our recipe collection.

Give this recipe a try and enjoy a delicious, wholesome meal that will leave you feeling nourished and satisfied. Happy cooking!

📖 Recipe Card: All Recipes Tofu and Veggies in Peanut Sauce

Description: A flavorful and healthy dish featuring crispy tofu and fresh vegetables tossed in a creamy peanut sauce. Perfect for a quick weeknight meal.

Prep Time: PT15M
Cook Time: PT15M
Total Time: PT30M

Servings: 4 servings

Ingredients

  • 14 oz firm tofu, drained and cubed
  • 2 tbsp vegetable oil
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 medium carrot, julienned
  • 2 cloves garlic, minced
  • 1/4 cup peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1/2 tsp grated ginger
  • 1/4 cup water
  • 2 green onions, sliced

Instructions

  1. Press tofu to remove excess water and cube it.
  2. Heat oil in a pan over medium heat and cook tofu until golden.
  3. Add garlic, bell pepper, broccoli, and carrot; sauté for 5 minutes.
  4. In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, ginger, and water.
  5. Pour peanut sauce into the pan and stir to coat tofu and veggies.
  6. Cook for another 2-3 minutes until sauce thickens.
  7. Garnish with sliced green onions and serve warm.

Nutrition: Calories: 320 kcal | Protein: 18 g | Fat: 22 g | Carbs: 15 g

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Photo of author

Marta K

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