Peanut Buttery Stir-Fry

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Servings: 4 servings Difficulty: Advanced
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A quick, savory, and creamy tofu stir-fry with crunchy vegetables
Peanut Buttery Stir-Fry recipe image

This Peanut Buttery Stir-Fry is a comforting, plant-based meal that comes together in under 30 minutes. Firm tofu is pan-fried until golden and crisp, then tossed with a rich, aromatic sauce made from peanut butter, ginger, garlic, and a hint of lemon. Crisp-tender green beans, carrots, and onions add fresh texture and natural sweetness to every bite. Served over warm brown rice, this dish offers a perfect balance of savory, nutty, and slightly tangy flavors. It’s an ideal weeknight dinner for busy families or a satisfying lunch that keeps you full without feeling heavy. The simple ingredients make it easy to customize with whatever vegetables you have on hand, while the creamy peanut sauce ensures it never lacks depth or richness.

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Peanut Buttery Stir-Fry

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 113.6

Description

This Peanut Buttery Stir-Fry is a comforting, plant-based meal that comes together in under 30 minutes. Firm tofu is pan-fried until golden and crisp, then tossed with a rich, aromatic sauce made from peanut butter, ginger, garlic, and a hint of lemon. Crisp-tender green beans, carrots, and onions add fresh texture and natural sweetness to every bite. Served over warm brown rice, this dish offers a perfect balance of savory, nutty, and slightly tangy flavors. It's an ideal weeknight dinner for busy families or a satisfying lunch that keeps you full without feeling heavy. The simple ingredients make it easy to customize with whatever vegetables you have on hand, while the creamy peanut sauce ensures it never lacks depth or richness.

Ingredients

Directions

  1. Cook the brown rice according to package instructions until tender.
  2. Drain and press the tofu to remove excess moisture, then dice into small cubes.
  3. Heat 1 teaspoon of vegetable oil in a wok or skillet over medium-high heat.
  4. Add the diced tofu and stir-fry until lightly browned on all sides.
  5. Remove the tofu from the wok and set aside on a plate.
  6. Thinly slice the onion and cut the carrot into matchsticks.
  7. Trim and finely chop the green beans.
  8. Heat 2 teaspoons of vegetable oil in the wok over medium-high heat.
  9. Add the sliced onion, carrot matchsticks, and chopped green beans.
  10. Stir-fry the vegetables for 2-3 minutes until they begin to soften but remain crisp.
  11. Add the chopped Chinese cabbage (or collards) and bean sprouts to the wok.
  12. Continue stir-frying for another 1-2 minutes until the greens are just tender.
  13. In a small saucepan, heat the remaining 1 teaspoon of oil over medium heat.
  14. Add the crushed garlic and grated ginger, cooking for 1-2 minutes until fragrant.
  15. Stir in the peanut butter and water, mixing until smooth and combined.
  16. Add the lemon juice, soy sauce, and soymilk to the sauce, stirring well.
  17. Return the cooked tofu to the wok with the vegetables.
  18. Pour the peanut sauce over the tofu and vegetables, tossing everything together until well coated.
  19. Serve the stir-fry immediately over the cooked brown rice.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 113.6kcal
% Daily Value *
Total Fat 5.4g9%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 24.2mg2%
Total Carbohydrate 15.2g6%
Dietary Fiber 3.0g12%
Sugars 4.0g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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