This quick tofu or tempeh stir-fry with creamy peanut sauce is a flavorful, protein-packed vegan dinner, perfect for busy weeknights!
Quick Tofu or Tempeh Stir-fry with Peanut Sauce – Vegan & Easy
Looking for a plant-based dinner that's high in protein and bursting with flavor? This Quick Tofu/Tempeh Stir-Fry with Peanut Sauce is a weeknight winner! It’s fast, customizable, and the savory-sweet peanut sauce takes everything to the next level. Whether you're a tofu lover or tempeh fan, this dish has you covered.
Servings: 4
Cost: 100
Ingredients
For the Stir-Fry:
- 1 block 200–250g extra-firm tofu or tempeh, cubed
- 1 tbsp cornstarch optional, for crispy texture
- 1 tbsp sesame oil or vegetable oil
- 2 cups mixed vegetables like bell peppers, broccoli, carrots, snap peas
- 2 cloves garlic minced
- 1 tsp ginger minced
- 2 tbsp soy sauce or tamari for gluten-free
- Cooked rice or noodles for serving
For the Peanut Sauce:
- 3 tbsp natural peanut butter
- 1 tbsp soy sauce
- 1 tbsp maple syrup or agave
- 1 tbsp lime juice
- 1 tsp sriracha optional
- 2 –3 tbsp warm water to thin
Instructions
Step 1: Prep the Tofu or Tempeh
- Pat dry and cube tofu or tempeh. Toss in cornstarch (optional) for crispiness.
Step 2: Cook Protein
- Heat sesame oil in a skillet over medium heat. Pan-fry tofu or tempeh until golden brown (about 6–8 minutes). Remove and set aside.
Step 3: Stir-Fry Veggies
- In the same pan, add a touch more oil if needed. Sauté garlic, ginger, and mixed vegetables. Cook until just tender but still crisp.
Step 4: Make the Sauce
- In a small bowl, whisk all peanut sauce ingredients until smooth. Adjust thickness by adding warm water as needed.
Step 5: Combine & Serve
- Add tofu/tempeh back to the pan. Pour over peanut sauce and toss everything to coat. Cook for 2–3 minutes until heated through. Serve over rice or noodles.
🧡 Why You’ll Love This Recipe
✅ High-protein vegan meal
✅ Done in 25 minutes
✅ Uses pantry-friendly ingredients
✅ Sweet, salty, nutty, spicy flavor
✅ Great for meal prep and leftovers
🧊 Storage Tips
- Fridge: Store in an airtight container for up to 3–4 days.
- Reheat: Microwave or reheat in a skillet with a splash of water.
- 🌱 Make It Your Own
- Swap tofu/tempeh with chickpeas or mushrooms
- Add toppings: chopped peanuts, green onions, lime wedges, or cilantro
- Use zoodles, brown rice, or rice noodles