Tofu and Vegetable Stir-Fry with Peanut Sauce

Crisp-edged tofu is seared, then tossed with broccoli, bell pepper, and snap peas in a peanut sauce sharpened with soy, lime, garlic, and ginger. The sauce coats the vegetables without turning heavy, and the finished dish is served over rice for a complete weeknight main.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 200 g long-grain white rice rinsed
• 400 ml water divided between rice and sauce
• 2 g salt divided between rice and stir-fry seasoning
• 60 g creamy peanut butter for sauce
• 30 ml soy sauce for sauce
• 20 ml lime juice for sauce
• 15 ml honey for sauce
• 15 ml rice vinegar for sauce
• 5 ml toasted sesame oil for sauce
• 90 ml water divided between rice and sauce
• 6 g garlic minced
• 5 g fresh ginger grated
• 400 g extra-firm tofu pressed and cut into 2 cm cubes
• 15 g cornstarch for coating tofu
• 20 ml neutral oil divided
• 10 ml neutral oil divided
• 250 g broccoli florets cut into small florets
• 150 g red bell pepper thinly sliced
• 120 g snap peas trimmed
• 15 g scallions thinly sliced, white and green parts separated
• 6 g garlic minced
• 5 g fresh ginger grated
• 2 g salt divided between rice and stir-fry seasoning
• 15 g scallions thinly sliced, white and green parts separated
• 1 g red pepper flakes optional garnish
• 8 g cilantro chopped, optional garnish

Instructions

1. Cook the rice: combine 200 g rice, 400 ml water, and 2 g salt in a medium saucepan. Bring to a boil, cover, reduce to low, and simmer until the water is absorbed and the grains are tender, about 15 minutes. Remove from the heat and keep covered. The rice is tender and no liquid remains in the pan.
2. While the rice cooks, whisk the peanut sauce in a bowl: combine 60 g peanut butter, 30 ml soy sauce, 20 ml lime juice, 15 ml honey, 15 ml rice vinegar, 5 ml toasted sesame oil, 90 ml water, half the minced garlic, and half the grated ginger. Stir until smooth and pourable. The sauce is smooth, glossy, and spoonable.
3. Toss the tofu with 15 g cornstarch until evenly coated. Heat 20 ml neutral oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until crisp and browned on several sides, 8 to 10 minutes. The tofu is golden and crisp on the edges.
4. Push the tofu to one side or transfer it briefly to a plate if needed. Add the remaining 10 ml oil, then the broccoli, bell pepper, snap peas, scallion whites, remaining garlic, remaining ginger, and the remaining 2 g salt. Stir-fry until the vegetables are bright and just tender, 3 to 4 minutes. The vegetables are vivid, crisp-tender, and lightly blistered in spots.
5. Return the tofu to the pan if it was removed. Pour in the peanut sauce and toss for 30 to 60 seconds until everything is coated and the sauce clings to the tofu and vegetables. Fold in the scallion greens. If using, finish with red pepper flakes and cilantro. The sauce thickens enough to coat the ingredients without pooling heavily in the pan.
6. Serve the stir-fry over the cooked rice. Each bowl has rice topped with crisp tofu, vegetables, and a glossy peanut sauce.