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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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.
8-18 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Stir-Fried Tofu & Vegetables with Spicy Sesame-Peanut Sauce
Title
  • 14 oz Extra Firm Tofu
  • ½ cup Brown Rice
  • 6 oz Carrots
  • 2 cloves Garlic
  • 4 oz Snow Peas
  • 1 Piece Ginger
  • 2 Tbsps Smooth Peanut Butter Spread
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Soy Sauce
  • 3 Tbsps Roasted Peanuts
  • 2 tsps Honey
time-saving
tips & techniques
How To: Peel Garlic
How To: Peel a Carrot
How To: Peel & Mince Ginger
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 cup 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.

Drain & press the tofu
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.

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. If desired, remove the tough strings from the snow peas. 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. 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.

Marinate & cook the tofu
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.

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 in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the snow peas; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Finish the stir-fry & serve your dish
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!

Tips from Home Chefs

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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 cup 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. If desired, remove the tough strings from the snow peas. 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. 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 in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the snow peas; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. 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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