Thai-Inspired Peanut & Vegetable Stir-Fry with Crispy Tofu
Crispy-fried tofu and stir-fried broccoli, snap peas and red pepper coated in peanut butter, coconut milk, soy and lime.
- 280 g firm tofu
- 200 g broccoli florets
- 150 g red bell pepper
- 120 g snap peas
- 40 g peanut butter, natural
- 100 ml coconut milk
- 1 whole lime
- 2 cloves garlic cloves
- 15 g ginger, fresh
- 20 ml soy sauce
- 40 ml vegetable oil
- 1 whole red chilli, fresh
- 10 g coriander leaves, fresh
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 2cm cubes.
- Step 2
Heat 20ml oil in a large wok or frying pan over high heat. Working in batches, fry tofu cubes for 8–10 minutes, turning occasionally, until golden and crispy on all sides. Transfer to a plate.
- Step 3
Add remaining 20ml oil to the wok. Stir-fry broccoli and snap peas for 4 minutes until tender-crisp. Add sliced red pepper and cook for 2 minutes.
- Step 4
Mince garlic and ginger. Add to the wok and cook for 1 minute until fragrant.
- Step 5
In a small bowl, whisk together peanut butter, coconut milk, soy sauce, juice of 1 lime, and minced chilli.
- Step 6
Pour peanut sauce into the wok. Return tofu to the pan and toss gently to coat all vegetables and tofu evenly. Cook for 2–3 minutes until sauce thickens slightly.
- Step 7
Taste and adjust seasoning with lime juice or soy sauce as needed. Garnish with fresh coriander and serve immediately.
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