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...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.
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.
Plantpoints
protein
fibre
vegetables
spices
Plantpoints
protein
fibre
vegetables
spices
TRY MORE RECIPES for stir-fries
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Chicken Teriyaki Stir-fry
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Gochujang Stir-fry with Broccoli, Cabbage, Soba Noodles and Tofu
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Sticky Orange Tofu Stir-fry
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Brussels Sprout Stir-fry with Chilli Peanut Sauce and Konjac Noodles
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Shiitake Mushroom, Celery and Cabbage Stir-fry with Konjac Noodles
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Korean Style Mushroom and Cabbage Stir-fry
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Black Bean Stir-fry
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Chilli and Peanut Tofu Stir-fry
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Banana Skin Stir-fry
NUTRITION PER SERVING (Read more)
Plantpoints
protein
fibre
vegetables
spices
Ingredients
Method
Gather and prepare your ingredients.
Place all ingredients for the sauce into a small blender and blend until smooth.
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.
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.
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.
Serve sprinkled with the reserved spring onions.
User comments (80)
Delicious recipe. Easy to adapt, and tastes great!
Bought some tofu but didn’t know what to do with it so tried this recipe. Very easy, not much washing up. Used red onion, red pepper and peas and served with rice. Will definitely make again.
Easy win. Tasty and full of goodness
A nice dish. I added cauli, broccoli, red cabbage, grated carrot, bok choi and grated ginger as I didn't have all the veggies listed. I should have doubled the sauce! Note to self - keep to the proportion of veggies as per recipe next time. Tofu in air fryer was quick and I shook the sauce ingredients in a jar, so less washing overall :)
Simple and quick!
I made double the sauce
Really tasty, and as others noted, really easy to just sub in any veg you have. (I added carrots and green beans instead of baby corn.) I increased the sauce and served with soba noodles. It was really good cold the next day in my lunch, too. Oh--and I did add some Thai red curry paste to the sauce because I had some. It added a delicious kick!
Nice flavour added a bit more water to the sauce. We had it with fish cooked separately, will make again as all the ingredients I have in the cupboard
Frying the tofu to get all sides browned was a bit tricky, I ended up stir frying and I was happy with the result. Doubling the sauce as reviewers suggested was an excellent idea. Flavours were fresh and interesting
Easy to make, quick and very tasty. I’ll make this again.
Really tasty. Can’t go wrong by using any veg you have handy. May use chicken next time. A winner!
A quick, easy meal which is very tasty.
Delicious! The family LOVED it! I followed others' suggestions and doubled the sauce and then served over a base of quinoa. For 4 people I used what veg I had: onion, 3 cloves of garlic, broccoli and red and green peppers. I am constantly amazed how versatile firm tofu is! This is a real keeper!
Really really good. I prepared 2 portions (dinner and lunch box). I will do it again
Second time I have cooked this and it’s a winner.
Good taste. Definitely would recommend. Maybe add some chicken to enhance meal.
Swapped baby corn for broccoli. Comes together easily. If very hungry, it would probably good to add the recommended rice. Though I’d think the amount of sauce might need to be increased for that.
I changed it up with tempeh, frozen mixed veggies, edamame beans, sliced shiitake mushrooms, and 1/4 cup quinoa. But didn't change a thing with the sauce.
Thats the yum 🤤
Simple & tasty. Varied the veg. Added coriander to cut across the peanut butter
Made this dish with prawns instead of tofu, and used whatever veg I had to hand. So tasty!
Quick and easy to make . Taste delicious
Very tasty indeed. Like others, I changed ingredients/ proportions a bit based on what I had & added a chopped chilli.
Another great recipe. Simple and filling. I used sweet corn as I like it better. And added the first of my home grown bok choy.
Brilliant. This will be on high rotation. I didn’t have corn so threw in broccoli, bevy spinach, half a spanish onion and a clove of garlic. Sensational result I also used prawns rather than tofu and only used a teaspoon of honey rather than a tablespoon of maple syrup. You can play around with this recipe and you will get great results. Ten stars.
Loved the flavours didn't blitz in blender mixed in bowl and added to end of stir fry. Used different vegetables, very tasty definitely cook again.
Very tasty. I think I'll try it with chicken the next time.
Lovely with chicken and you can adjust veg according to what you have
Delicious.
Loved this one pan dish. I used frozen corn that I had in the freezer. I also added frozen broccoli florets ( steamed for 1 minute before adding them to the pan. I used one teaspoon of high quality EVOO which worked great. I served it over steamed brown rice and garnished with scallions and fresh shredded carrots. I would make additional peanut sauce the next time I make this delicious meal.
Used what I had on hand, very tasty! Can't really mess it up, very forgiving recipe
Really tasty sauce. Simple and quick - changed some of the vegetables to what I had in my fridge. Would happily make this again.
Great sauce. I added in mangetout as well which was a bit of a mistake as they were stringy. But overall a really tasty and quick meal.
Delicious and quick (once the prep work's done). I cooked it with chicken thighs.
A quick and easy recipe and I added a couple more veggies I had in the fridge.
Very tasty and surprisingly filling 👌
Really delicious and super quick to make.
2 year old approved. I just made this to share with our 2 yr old for dinner. I used chicken as that’s what we had in the fridge, and I only used half the ginger in case it was too strong for him. He loved it and ate it all. I’ll go full ginger next time
Delicious and easy! I added chicken on top of tofu as well.
It was delicious despite looking a bit stodgy! I’m not sure where I went wrong, but I enjoyed it anyway.
I’ll definitely make it again.
Thank you, team.
Wow! So tasty. Used different coloured capsicums and corn kernels. The sauce definitely makes for a tasty tofu dish.
Our new favourite way to make a stir fry
Scrummy! I used tempeh rather than tofu. And roasted cashews rather than peanuts. I added a little more water to the sauce as it was quite thick. Will definitely cook again 😊
Made with diced chicken breast and was very tasty.
One of my favourites and cooked twice
A little on sweet side
Love the taste!! I did not have corn, but had zucchini and yellow bell peppers which I added instead. Will def make this again 😍😍
Absolutely delicious 😋
I added garlic, siracha and coriander to sauce and it was yummo.
No raw peanuts so added more veggies, mushrooms 7 broccoli. It was delicious.
This dish is delicious. We’ve had it before and it’s become a real favourite. .
Very good recipe. I served it with rice noodles. I will make it again.
This recipe was so easy to put together and really tasty! Don’t be afraid to put other veg in if you don’t have what’s in the recipe. I didn’t have bell pepper, so I used carrots. I will definitely be making this again!
Sauce was lovely. The dish was tasty and filling. I'll definitely cook it again n
Very quick and tasty