Stir-Fried Tofu & Vegetables with Spicy Sesame-Peanut Sauce

Stir-Fried Tofu & Vegetables

with Spicy Sesame-Peanut Sauce

35 MIN
2 Servings
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Available Options

  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
    • with Extra Firm Tofu

    From the Test Kitchen

    This hearty stir-fry combines bites of soy-marinated tofu and crisp vegetables with a vibrant sauce made with peanut butter spread, sesame oil, honey, and sambal oelek for savory flavor and a layer of subtle heat in every bite.

    Get Cooking

    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
    fresh
    ingredients
    Stir-Fried Tofu & Vegetables with Spicy Sesame-Peanut Sauce
    Title
    • 12 oz Extra Firm Tofu
    • ½ cup Brown Rice
    • 2 Tbsps Smooth Peanut Butter Spread
    • 6 oz Carrots
    • 1 Piece Ginger
    • 2 cloves Garlic
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Sambal Oelek
    • 1 Tbsp Soy Sauce
    • 3 Tbsps Roasted Peanuts
    • 2 tsps Honey
    • ½ lb Broccoli
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    Stir-Fried Tofu & Vegetables

    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Drain & press the tofu

    Meanwhile, drain the tofu; place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top. Set aside to release the liquid at least 10 minutes.

    Drain & press the tofu
    Prepare the remaining ingredients & make the sauce
    3 Prepare the remaining ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the peanuts. To make the sauce, in a bowl, whisk together the peanut butter spread, sesame oil, honey (kneading the packet before opening), 1/4 cup of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    4 Marinate & cook the tofu

    Transfer the pressed tofu to a cutting board; medium dice. Place in a large bowl. Add the soy sauce; stir to coat. Set aside to marinate at least 5 minutes. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of tofu sizzles immediately when added, carefully add the marinated tofu in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until lightly browned on all sides. Transfer to a plate; immediately season with salt. Rinse and wipe out the pan.

    Marinate & cook the tofu
    Start the stir-fry
    5 Start the stir-fry

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and broccoli florets in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1/4 cup water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

    6 Finish the stir-fry & serve your dish

    To the pan, add the cooked tofu and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished stir-fry. Garnish with the chopped peanuts. Enjoy!

    Finish the stir-fry & serve your dish
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