Photo by Loren Castillo on Pexels
Spicy Peanut Tofu Stir-Fry with Broccoli and Peppers
Crisp-tossed tofu stir-fry with broccoli and peppers, coated in peanut butter, soy sauce, rice vinegar and chilli.
- 300 g firm tofu
- 200 g broccoli florets
- 1 medium red bell pepper
- 1 medium onion
- 2 cloves garlic cloves
- 1 thumb-sized piece ginger
- 3 tbsp smooth peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp chilli flakes
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 300 g cooked rice
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Add to a shopping listHow the shopping list works →- Step 1
Press the tofu to remove excess water, then cut into bite-sized cubes.
- Step 2
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, chilli flakes, and 2 tbsp of water to create the sauce. Set aside.
- Step 3
Finely chop the garlic and grate the ginger.
- Step 4
Slice the red bell pepper and onion into thin strips.
- Step 5
Heat the vegetable oil in a large wok or frying pan over medium-high heat.
- Step 6
Add the tofu cubes and stir-fry for 5-7 minutes until golden brown and crispy on all sides. Remove from the pan and set aside.
- Step 7
Add the sliced onion and red bell pepper to the same pan and stir-fry for 3-4 minutes until slightly softened.
- Step 8
Add the broccoli florets, garlic, and ginger to the pan and stir-fry for another 3-4 minutes until the broccoli is tender-crisp.
- Step 9
Return the crispy tofu to the pan. Pour the prepared peanut sauce over the vegetables and tofu.
- Step 10
Stir well to coat everything in the sauce and cook for 1-2 minutes until the sauce has thickened slightly.
- Step 11
Serve immediately over cooked rice.
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