Spicy Peanut Tofu Stir-Fry with Broccoli
Crispy tofu and broccoli stir-fried with onion, garlic, ginger, then coated in peanut butter, soy sauce, vinegar, and sriracha.
- 300 g firm tofu
- 2 tbsp vegetable oil
- 250 g broccoli florets
- 1 medium red onion
- 2 cloves garlic cloves
- 1 thumb-sized piece fresh ginger
- 3 tbsp peanut butter
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp sriracha or chilli paste
- 1 tsp maple syrup or honey
- 4 tbsp water
- 1 tbsp crushed peanuts
- 2 stalks spring onions
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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 2cm cubes.
- Step 2
Heat 1 tbsp vegetable oil in a large wok or frying pan over medium-high heat.
- Step 3
Add the tofu and cook, stirring occasionally, until golden brown and crispy on all sides. Remove from the pan and set aside.
- Step 4
Add the remaining 1 tbsp vegetable oil to the wok.
- Step 5
Add the broccoli florets and sliced red onion. Stir-fry for 4-5 minutes until tender-crisp.
- Step 6
Add the minced garlic and grated ginger to the wok and stir-fry for 30 seconds until fragrant.
- Step 7
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sriracha, maple syrup, and water until smooth.
- Step 8
Return the crispy tofu to the wok. Pour the peanut sauce over the ingredients.
- Step 9
Stir well to coat everything in the sauce. Cook for 1-2 minutes until the sauce has thickened slightly.
- Step 10
Stir in the sliced spring onions.
- Step 11
Serve immediately, garnished with crushed peanuts.
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