Crispy Peanut Tofu Stir-Fry (Plant-Based)

After my morning surf session last week, I came home absolutely starving and craving something both satisfying and energizing. I had some extra-firm tofu in the fridge and a rainbow of vegetables calling my name. This crispy peanut tofu stir-fry became my new post-workout obsession – it’s got everything you need: protein, healthy fats, tons of colorful veggies, and a sauce so good you’ll want to drink it straight from the pan.

Ingredients

• 1 block (14 oz) extra-firm tofu, drained and cubed
• 2 tablespoons avocado oil, divided
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small broccoli crown, cut into florets
• 1 medium carrot, julienned
• 3 green onions, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup natural peanut butter (no added sugar)
• 3 tablespoons Coconut Aminos
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 1/2 teaspoon red pepper flakes
• 2 tablespoons sesame seeds
• Fresh cilantro for garnish

Instructions

1. Press the tofu: Wrap tofu in paper towels and place under a heavy skillet for 15 minutes to remove excess water. Cut into 3/4-inch cubes.
2. Make the sauce: In a small bowl, whisk together peanut butter, coconut aminos, rice vinegar, sesame oil, maple syrup, and red pepper flakes until smooth. Set aside.
3. Crisp the tofu: Heat 1 tablespoon avocado oil in a large wok or skillet over medium-high heat. Add tofu cubes and cook 3-4 minutes per side until golden and crispy. Remove to a plate.
4. Stir-fry vegetables: Add remaining oil to the same pan. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
5. Add hardy vegetables: Add broccoli and carrots first, stir-fry for 2-3 minutes until slightly tender.
6. Add bell peppers: Add bell peppers and cook another 2 minutes until crisp-tender.
7. Combine everything: Return tofu to pan, pour sauce over everything, and toss gently for 1-2 minutes until heated through.
8. Finish and serve: Remove from heat, sprinkle with sesame seeds and green onions, garnish with cilantro.

Tips

• Don’t skip pressing the tofu – it makes all the difference for getting crispy edges
• Keep vegetables moving in the pan for even cooking and that perfect crisp-tender texture
• Add the sauce at the very end to prevent burning the peanut butter
• Serve over brown rice, quinoa, or cauliflower rice for a complete meal