Tofu, Peanut, and Ginger Stir-fry

This delicious stir-fry is loaded with plant protein. The sauce is barely cooked which means the ginger stays zingy. It comes together quickly, but if... you want to speed things up even more prep ahead by chopping the vegetables and preparing the sauce in advance, so when you get home from work all you have to do is quickly stir, and fry. Here we have served it with tofu, but the sauce is very versatile so feel free to try it with chicken, prawns, tempeh or your protein and vegetables of choice. Serve with brown rice, if desired. Read more This delicious stir-fry is loaded with plant protein. The sauce is barely cooked which means the ginger stays zingy. It comes together quickly, but if you want to speed things up even more prep ahead by chopping the vegetables and preparing the sauce in advance, so when you get home from work all you have to do is quickly stir, and fry. Here we have served it with tofu, but the sauce is very versatile so feel free to try it with chicken, prawns, tempeh or your protein and vegetables of choice. Serve with brown rice, if desired.

Prep time
10 mins
Cook time
20 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
High
fibre
3+ fruits &
vegetables
Herbs &
spices
Contains
Peanuts, Nuts, Soy
Ingredients
Serves 2
For the sauce:
peanut butter
tamari
Swaps: soy sauce
rice vinegar
maple syrup
water
peeled and roughly chopped
For the stir-fry
firm tofu
Swaps: chicken breast, chicken thigh, jumbo prawns
drained and 2cm cubed
baby corn
chopped into small pieces
red pepper
2cm cubed
spring onion
finely sliced
edamame (frozen)
toasted peanuts
roughly chopped
Why is this healthy?
Plant
points
High
protein
High
fibre
3+ fruits &
vegetables
Herbs &
spices

NUTRITION PER SERVING (Read more)

29g
Total Fat
43g
Carbs
11g
Fibre
13g
Sugars
533kcal
Calories
35g
Protein
6mg
Iron
35%
 
195mg
Magnesium
47%
 
487mg
Phosporus
39%
 
1404mg
Potassium
30%
 
837mg
Sodium
36%
 
0mg
Vitamin B1
32%
 
0mcg
Vitamin B12
0%
 
0mcg
Vitamin D
0%
 
5mg
Vitamin E
31%
 
289mcg
Vitamin B9
72%
 
201mcg
Vitamin A
22%
 
121mg
Vitamin C
134%
 
4mg
Zinc
33%
 
127mcg
Vitamin K
106%
 
1mg
Copper
106%
 
1mg
Vitamin B2
40%
 
7mg
Vitamin B3
41%
 
1mg
Vitamin B6
39%
 
485mg
Calcium
37%
 
Total Fat: 29g; Carbs: 43g; Fibre: 11g; Sugars: 13g; Calories: 533kcal; Protein: 35g; Iron: 6mg (35%); Magnesium: 195mg (47%); Phosporus: 487mg (39%); Potassium: 1404mg (30%); Sodium: 837mg (36%); Vitamin B1: 0mg (32%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 5mg (31%); Vitamin B9: 289mcg (72%); Vitamin A: 201mcg (22%); Vitamin C: 121mg (134%); Zinc: 4mg (33%); Vitamin K: 127mcg (106%); Copper: 1mg (106%); Vitamin B2: 1mg (40%); Vitamin B3: 7mg (41%); Vitamin B6: 1mg (39%); Calcium: 485mg (37%)
Show more
Why is this healthy?
Plant
points
High
protein
High
fibre
3+ fruits &
vegetables
Herbs &
spices
Contains
Peanuts, Nuts, Soy
Ingredients
Serves 2
For the sauce:
peanut butter
tamari
Swaps: soy sauce
rice vinegar
maple syrup
water
peeled and roughly chopped
For the stir-fry
firm tofu
Swaps: chicken breast, chicken thigh, jumbo prawns
drained and 2cm cubed
baby corn
chopped into small pieces
red pepper
2cm cubed
spring onion
finely sliced
edamame (frozen)
toasted peanuts
roughly chopped
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Ingredients

Serves 2
For the sauce:
peanut butter
tamari
Swaps: soy sauce
rice vinegar
maple syrup
water
peeled and roughly chopped
For the stir-fry
firm tofu
Swaps: chicken breast, chicken thigh, jumbo prawns
drained and 2cm cubed
baby corn
chopped into small pieces
red pepper
2cm cubed
spring onion
finely sliced
edamame (frozen)
toasted peanuts
roughly chopped

Method

Your notes

1

Gather and prepare your ingredients.

2

Place all ingredients for the sauce into a small blender and blend until smooth.

3

Heat the olive oil in a large frying pan or wok. Add the cubes of tofu and lightly sprinkle with salt and pepper. Cook for 3-4 minutes before turning, allowing them to turn golden as evenly as possible.

4

Add the baby corn, red pepper, spring onion and edamame. Cook for 4-5 minutes, until the edamame has defrosted and the vegetables are tender. Reserve some spring onions for garnish, if desired.

5

Add the sauce and peanuts and turn off the heat. Stir to coat, allowing the sauce to heat through gently in the residual heat of the pan.

6

Serve sprinkled with the reserved spring onions.

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User comments (18)

Kate 4 days ago

Totally scrumptious!

Kate 2 weeks ago

My first attempt at cooking with tofu! Definitely needs firm tofu as stated and not the silken version 🙂 still delicious though

Dianne 2 weeks ago

Better with satay tofu. Nice but not outstanding.

Alex 4 weeks ago

Very very good thank you!

Amanda 2 months ago

Another hit , delicious , good portion size , love that I'm not tempted to snack later as it's very filling . Recommended.

Sue 2 months ago

Super yummy
Served on bed of quinoa, bugler & freekah

Gail 2 months ago

Lovely, tasty and doesn’t need any carbs

Lenka 2 months ago

Would add chili

Helen 2 months ago

Delicious. Thank you. I increased the sauce but that's just me. Cheers

Ros 2 months ago

Delicious served with quinoa

3 months ago

Recipe worked well, though I used kale with the edamame. Will be making this dish again with a variety of vegetables.

Chris 3 months ago

Great recipe 👍

Sharon 3 months ago

Full of flavour

3 months ago

Superb

Liz 4 months ago

Tofu was a bit tasteless

Carol 4 months ago

Delicious! Thank you

Suzanne 4 months ago

Another good one. Used shrimp instead of tofu. Still lovely.

Rebecca 5 months ago

Lovely flavour sauce. Great meal that feels healthy!

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