Peanut Butter Tofu Stir Fry (Easy Vegetarian Recipe)

Peanut Butter Tofu Stir Fry full of tofu, sautéed veggies coated in a flavorful, homemade peanut sauce. This easy vegetarian recipe goes perfectly with rice, lettuce, noodles, lentils, and more.

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Not only is peanut butter delicious in desserts, I love using it in sauces or marinades for savory recipes. The rich, nutty flavor pairs perfectly with soy sauce, lime juice, sesame oil & sriracha for a bit of spice. This is also a delicious dipping sauce for chicken!

Ingredients Needed for this Recipe

• Cooking oil
• extra firm tofu
• Cornstarch
• yellow onion
• Garlic cloves
• Zucchini
• carrot
• Honey
• lime
• Peanut butter
• Soy sauce, low sodium
• Sriracha
• Sesame oil
• water
• salt and pepper

We served this Peanut Butter Tofu stir fry with a bowl of white rice but this dish is very versatile! Pair it with some linguine noodles for an easy twist on pad Thai. Or, change up taco Tuesday and fill tortillas with this tofu recipe! The options are endless!

Tools You’ll Need

• Large Skillet
• Measuring cups
• measuring spoons
• Sharp knife

Try These Dinner Recipes Next

• Panda Express Kung Pao Noodles
• Savory Coconut Rice With Pork & Vegetables
• Creamy Mushroom Chicken Breast Recipe 
• Trader Joe’s Tteokbokki (Easy Stir Fry Recipe)
• Hoisin Glazed Chicken Bites

Peanut Butter Tofu Stir-Fry Recipe

serving size 2-3

Ingredients

• 2 Tbsp Cooking oil
• 8 oz Extra firm tofu, drained, dried thoroughly, then cut into cubes
• 3 Tbsp Cornstarch
• 1/2 cup yellow onion, diced
• 3 cloves large Garlic cloves, minced
• 1 Zucchini, cleaned, trimmed, cut in half longwise, then cut into 1/4 inch thick half moons
• 1 cup carrots, shredded on larger hole
• salt and pepper
• serve with lime wedges, sesame seeds or peanuts for topping

Peanut Sauce

• 1 Tbsp Honey
• juice from 1/2 lime (use other half of lime for serving)
• 4 Tbsp Peanut butter, crunchy or creamy
• 1 Tbsp Soy sauce, low sodium
• 1 Tbsp Sriracha (more or less depending on spice preference)
• 1 tsp Sesame oil
• 5 Tbsp water

Directions

• Prep ingredients according to ingredient list above.
• Heat one Tbsp of oil in a large skillet over medium-high heat. Toss cubed tofu in the cornstarch until coated. Cook tofu until, about 5-6 minutes, stirring occasionally until lightly golden. Transfer to a plate, season with a pinch of salt and pepper
• Meanwhile, in a small bowl, whisk together 1 Tbsp Honey, juice from 1/2 lime (use other half of lime for serving), 4 tbsp Peanut butter, 1 Tbsp Soy sauce-low sodium, 1 Tbsp Sriracha, 1 tsp Sesame oil, 5 Tbsp water, a pinch of salt and pepper. Mix well
• Heat 1 Tbsp of oil in skillet and add onion, cook 3 minutes, stirring occasionally. Add the cut zucchini and sauté for 5-8 minutes, flipping the zucchini occasionally. Season with salt and pepper. Add minced garlic and shredded carrots and cook 30 seconds. Return tofu to skillet.
• Add the peanut sauce over the tofu/veggies and mix well. Cook for about a 1-2 minutes on medium heat.
• Transfer to bowls, serve with rice or noodles and top with remaining lime wedges, sesame seeds or peanuts for topping.