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Minute Spicy Peanut Tofu Stir-Fry Quick and Flavorful

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- 14 oz firm tofu - 2 tablespoons peanut oil - 1 red bell pepper - 1 cup snap peas - 1 cup carrots - 3 tablespoons soy sauce - 2 tablespoons peanut butter - 1 tablespoon sriracha - 1 tablespoon toasted sesame oil - 2 green onions - Crushed peanuts This recipe starts with firm tofu, which gives a nice texture. I love using peanut oil for cooking. It adds a great flavor and can handle high heat. You’ll also need fresh vegetables like red bell pepper, snap peas, and carrots. They keep the dish colorful and crunchy. For the sauce, I mix soy sauce, peanut butter, sriracha, and toasted sesame oil. This blend gives a spicy and nutty kick. You can adjust the sriracha to control heat levels. Finally, I garnish with sliced green onions and crushed peanuts. They add freshness and crunch to every bite. - Pressing the tofu: Start by pressing the firm tofu. This helps remove extra moisture. Wrap the tofu in a clean kitchen towel. Place a heavy object on top. Let it sit for about 15 minutes. This step is key for better texture. - Cutting into cubes: Once pressed, slice the tofu into bite-sized cubes. Aim for uniform pieces. This ensures even cooking and crispiness. - Heating the peanut oil: In a large skillet or wok, heat 2 tablespoons of peanut oil over medium-high heat. Make sure the oil is hot before adding the tofu. This helps create a nice golden crust. - Frying the tofu: Add the cubed tofu to the skillet. Fry for about 5 to 7 minutes. Turn the tofu occasionally. Remove it from the pan when it’s golden brown on all sides. Set it aside on a plate. - Sautéing garlic and ginger: In the same skillet, add 2 cloves of minced garlic and 1 tablespoon of minced ginger. Sauté for about 30 seconds. This step brings out their wonderful flavors. - Stir-frying vegetables: Next, toss in the sliced red bell pepper, trimmed snap peas, and julienned carrots. Stir-fry for 3 to 4 minutes. You want the veggies to be bright and crisp. - Combining sauce ingredients: In a small bowl, mix together 3 tablespoons of soy sauce, 2 tablespoons of peanut butter, 1 tablespoon of sriracha, and 1 tablespoon of toasted sesame oil. Stir until smooth. This sauce adds rich flavor to your dish. For this stir-fry, use firm tofu. Firm tofu holds its shape well during cooking. When preparing it, press the tofu first. This removes excess moisture. After pressing, cut the tofu into bite-sized cubes. This helps it cook evenly. To achieve the perfect texture, fry the tofu until golden brown. This usually takes about 5-7 minutes. The outer layer becomes crispy while the inside stays soft. This contrast adds to the dish’s appeal. Want to make it spicier? Adjust the sriracha. Start with a smaller amount. You can always add more later. If you prefer less heat, reduce the sriracha. You can also swap it for other spicy options. Try chili paste or red pepper flakes for different heat levels. Using a wok is great for stir-frying. A wok allows for even heat and quick cooking. However, a large skillet works just as well. Both tools can give you tasty results. To ensure even cooking, keep the heat high. Stir frequently to prevent burning. This way, the tofu and veggies cook evenly. The goal is tender-crisp vegetables and perfectly browned tofu. {{image_2}} You can mix up the vegetables in your stir-fry. Try using broccoli, zucchini, or bell peppers. These add color and crunch. Seasonal veggies work great too. In spring, use asparagus or snap peas. In fall, add butternut squash or kale. The key is to keep things fresh and fun! If you want different protein, swap the tofu for chicken or shrimp. Both cook quickly and absorb flavors well. Tempeh is a fantastic vegan option too. It has a nutty taste and firm texture. You can also use chickpeas for a hearty choice. Each option adds its own twist to the dish! Feel free to play with the sauce! Different nut butters like almond or cashew can change the flavor. You can also add lime juice for brightness. A splash of rice vinegar adds a nice tang. For more heat, try chili paste or garlic chili sauce. Adjusting the sauce keeps your stir-fry exciting and new! To keep your Minute Spicy Peanut Tofu Stir-Fry fresh, store it in an airtight container. Place the stir-fry in the fridge within two hours of cooking. This will help prevent bacteria growth. Properly stored, it lasts about 3 to 4 days. Always check for any off smells or changes in color before eating. You can freeze the stir-fry if you want to save it for later. Place it in a freezer-safe container. Make sure to leave some space for expansion. It can stay good in the freezer for up to 3 months. To reheat, let it thaw in the fridge overnight. Then, warm it in a pan over medium heat until hot. You can add a splash of water or broth for moisture. This stir-fry is a great choice for meal prep. You can make a big batch at the start of the week. Divide it into individual portions for quick meals. Store each portion in a meal prep container. You can pair it with rice or quinoa for a full meal. This makes it easy to grab and go on busy days. To make this Minute Spicy Peanut Tofu Stir-Fry gluten-free, simply use gluten-free soy sauce or tamari. Most brands offer a gluten-free version. Check labels to ensure they meet your needs. Also, make sure your peanut butter does not contain gluten. This small change keeps the dish tasty and safe for those who avoid gluten. Yes, you can make this stir-fry in advance. Cook the tofu and vegetables as directed. Store them in an airtight container in the fridge for up to three days. When ready to eat, reheat in a skillet over medium heat. Add a splash of water to keep it moist and flavorful. Pair this stir-fry with simple sides like: - Steamed jasmine rice - Quinoa for a protein boost - A fresh cucumber salad - Crispy spring rolls for added crunch These sides complement the stir-fry well and make your meal more complete. Enjoy mixing flavors and textures! This stir-fry recipe is simple and delicious. You learned about key ingredients like tofu and fresh veggies. We discussed helpful tips for perfect texture and spice levels. You explored variations with proteins and sauces to suit your taste. Plus, you got storage advice for leftovers and meal prep. Get ready to enjoy a tasty dish that's easy to customize and share!

WANT TO SAVE THIS RECIPE?

Craving a quick and tasty meal? Look no further! My Minute Spicy Peanut Tofu Stir-Fry is packed with flavor and ready in no time. You’ll love the crispy tofu, fresh veggies, and a zesty peanut sauce that ties it all together. Whether you’re a busy parent or just short on time, this dish checks all the boxes. Ready to spice up your dinner routine? Let’s dive into the easy steps!

Ingredients

Main Ingredients

– 14 oz firm tofu

– 2 tablespoons peanut oil

– 1 red bell pepper

– 1 cup snap peas

– 1 cup carrots

Seasonings and Sauces

– 3 tablespoons soy sauce

– 2 tablespoons peanut butter

– 1 tablespoon sriracha

– 1 tablespoon toasted sesame oil

Garnishes

– 2 green onions

– Crushed peanuts

This recipe starts with firm tofu, which gives a nice texture. I love using peanut oil for cooking. It adds a great flavor and can handle high heat. You’ll also need fresh vegetables like red bell pepper, snap peas, and carrots. They keep the dish colorful and crunchy.

For the sauce, I mix soy sauce, peanut butter, sriracha, and toasted sesame oil. This blend gives a spicy and nutty kick. You can adjust the sriracha to control heat levels.

Finally, I garnish with sliced green onions and crushed peanuts. They add freshness and crunch to every bite.

Step-by-Step Instructions

Preparing the Tofu

– Pressing the tofu: Start by pressing the firm tofu. This helps remove extra moisture. Wrap the tofu in a clean kitchen towel. Place a heavy object on top. Let it sit for about 15 minutes. This step is key for better texture.

– Cutting into cubes: Once pressed, slice the tofu into bite-sized cubes. Aim for uniform pieces. This ensures even cooking and crispiness.

Cooking the Stir-Fry

– Heating the peanut oil: In a large skillet or wok, heat 2 tablespoons of peanut oil over medium-high heat. Make sure the oil is hot before adding the tofu. This helps create a nice golden crust.

– Frying the tofu: Add the cubed tofu to the skillet. Fry for about 5 to 7 minutes. Turn the tofu occasionally. Remove it from the pan when it’s golden brown on all sides. Set it aside on a plate.

Adding Vegetables and Sauce

– Sautéing garlic and ginger: In the same skillet, add 2 cloves of minced garlic and 1 tablespoon of minced ginger. Sauté for about 30 seconds. This step brings out their wonderful flavors.

– Stir-frying vegetables: Next, toss in the sliced red bell pepper, trimmed snap peas, and julienned carrots. Stir-fry for 3 to 4 minutes. You want the veggies to be bright and crisp.

– Combining sauce ingredients: In a small bowl, mix together 3 tablespoons of soy sauce, 2 tablespoons of peanut butter, 1 tablespoon of sriracha, and 1 tablespoon of toasted sesame oil. Stir until smooth. This sauce adds rich flavor to your dish.

Tips & Tricks

Perfecting Your Tofu

For this stir-fry, use firm tofu. Firm tofu holds its shape well during cooking. When preparing it, press the tofu first. This removes excess moisture. After pressing, cut the tofu into bite-sized cubes. This helps it cook evenly.

To achieve the perfect texture, fry the tofu until golden brown. This usually takes about 5-7 minutes. The outer layer becomes crispy while the inside stays soft. This contrast adds to the dish’s appeal.

Spice Level Adjustments

Want to make it spicier? Adjust the sriracha. Start with a smaller amount. You can always add more later. If you prefer less heat, reduce the sriracha. You can also swap it for other spicy options. Try chili paste or red pepper flakes for different heat levels.

Cooking Techniques

Using a wok is great for stir-frying. A wok allows for even heat and quick cooking. However, a large skillet works just as well. Both tools can give you tasty results.

To ensure even cooking, keep the heat high. Stir frequently to prevent burning. This way, the tofu and veggies cook evenly. The goal is tender-crisp vegetables and perfectly browned tofu.

Variations

Vegetable Substitutions

You can mix up the vegetables in your stir-fry. Try using broccoli, zucchini, or bell peppers. These add color and crunch. Seasonal veggies work great too. In spring, use asparagus or snap peas. In fall, add butternut squash or kale. The key is to keep things fresh and fun!

Protein Alternatives

If you want different protein, swap the tofu for chicken or shrimp. Both cook quickly and absorb flavors well. Tempeh is a fantastic vegan option too. It has a nutty taste and firm texture. You can also use chickpeas for a hearty choice. Each option adds its own twist to the dish!

Sauce Variations

Feel free to play with the sauce! Different nut butters like almond or cashew can change the flavor. You can also add lime juice for brightness. A splash of rice vinegar adds a nice tang. For more heat, try chili paste or garlic chili sauce. Adjusting the sauce keeps your stir-fry exciting and new!

Storage Info

Storing Leftovers

To keep your Minute Spicy Peanut Tofu Stir-Fry fresh, store it in an airtight container. Place the stir-fry in the fridge within two hours of cooking. This will help prevent bacteria growth. Properly stored, it lasts about 3 to 4 days. Always check for any off smells or changes in color before eating.

Freezing Instructions

You can freeze the stir-fry if you want to save it for later. Place it in a freezer-safe container. Make sure to leave some space for expansion. It can stay good in the freezer for up to 3 months. To reheat, let it thaw in the fridge overnight. Then, warm it in a pan over medium heat until hot. You can add a splash of water or broth for moisture.

Meal Prep Ideas

This stir-fry is a great choice for meal prep. You can make a big batch at the start of the week. Divide it into individual portions for quick meals. Store each portion in a meal prep container. You can pair it with rice or quinoa for a full meal. This makes it easy to grab and go on busy days.

FAQs

How can I make this recipe gluten-free?

To make this Minute Spicy Peanut Tofu Stir-Fry gluten-free, simply use gluten-free soy sauce or tamari. Most brands offer a gluten-free version. Check labels to ensure they meet your needs. Also, make sure your peanut butter does not contain gluten. This small change keeps the dish tasty and safe for those who avoid gluten.

Can I make it in advance?

Yes, you can make this stir-fry in advance. Cook the tofu and vegetables as directed. Store them in an airtight container in the fridge for up to three days. When ready to eat, reheat in a skillet over medium heat. Add a splash of water to keep it moist and flavorful.

What are some easy side dishes to pair with this stir-fry?

Pair this stir-fry with simple sides like:

– Steamed jasmine rice

– Quinoa for a protein boost

– A fresh cucumber salad

– Crispy spring rolls for added crunch

These sides complement the stir-fry well and make your meal more complete. Enjoy mixing flavors and textures!

This stir-fry recipe is simple and delicious. You learned about key ingredients like tofu and fresh veggies. We discussed helpful tips for perfect texture and spice levels. You explored variations with proteins and sauces to suit your taste. Plus, you got storage advice for leftovers and meal prep.

Get ready to enjoy a tasty dish that’s easy to customize and share!

- 14 oz firm tofu - 2 tablespoons peanut oil - 1 red bell pepper - 1 cup snap peas - 1 cup carrots - 3 tablespoons soy sauce - 2 tablespoons peanut butter - 1 tablespoon sriracha - 1 tablespoon toasted sesame oil - 2 green onions - Crushed peanuts This recipe starts with firm tofu, which gives a nice texture. I love using peanut oil for cooking. It adds a great flavor and can handle high heat. You’ll also need fresh vegetables like red bell pepper, snap peas, and carrots. They keep the dish colorful and crunchy. For the sauce, I mix soy sauce, peanut butter, sriracha, and toasted sesame oil. This blend gives a spicy and nutty kick. You can adjust the sriracha to control heat levels. Finally, I garnish with sliced green onions and crushed peanuts. They add freshness and crunch to every bite. - Pressing the tofu: Start by pressing the firm tofu. This helps remove extra moisture. Wrap the tofu in a clean kitchen towel. Place a heavy object on top. Let it sit for about 15 minutes. This step is key for better texture. - Cutting into cubes: Once pressed, slice the tofu into bite-sized cubes. Aim for uniform pieces. This ensures even cooking and crispiness. - Heating the peanut oil: In a large skillet or wok, heat 2 tablespoons of peanut oil over medium-high heat. Make sure the oil is hot before adding the tofu. This helps create a nice golden crust. - Frying the tofu: Add the cubed tofu to the skillet. Fry for about 5 to 7 minutes. Turn the tofu occasionally. Remove it from the pan when it’s golden brown on all sides. Set it aside on a plate. - Sautéing garlic and ginger: In the same skillet, add 2 cloves of minced garlic and 1 tablespoon of minced ginger. Sauté for about 30 seconds. This step brings out their wonderful flavors. - Stir-frying vegetables: Next, toss in the sliced red bell pepper, trimmed snap peas, and julienned carrots. Stir-fry for 3 to 4 minutes. You want the veggies to be bright and crisp. - Combining sauce ingredients: In a small bowl, mix together 3 tablespoons of soy sauce, 2 tablespoons of peanut butter, 1 tablespoon of sriracha, and 1 tablespoon of toasted sesame oil. Stir until smooth. This sauce adds rich flavor to your dish. For this stir-fry, use firm tofu. Firm tofu holds its shape well during cooking. When preparing it, press the tofu first. This removes excess moisture. After pressing, cut the tofu into bite-sized cubes. This helps it cook evenly. To achieve the perfect texture, fry the tofu until golden brown. This usually takes about 5-7 minutes. The outer layer becomes crispy while the inside stays soft. This contrast adds to the dish’s appeal. Want to make it spicier? Adjust the sriracha. Start with a smaller amount. You can always add more later. If you prefer less heat, reduce the sriracha. You can also swap it for other spicy options. Try chili paste or red pepper flakes for different heat levels. Using a wok is great for stir-frying. A wok allows for even heat and quick cooking. However, a large skillet works just as well. Both tools can give you tasty results. To ensure even cooking, keep the heat high. Stir frequently to prevent burning. This way, the tofu and veggies cook evenly. The goal is tender-crisp vegetables and perfectly browned tofu. {{image_2}} You can mix up the vegetables in your stir-fry. Try using broccoli, zucchini, or bell peppers. These add color and crunch. Seasonal veggies work great too. In spring, use asparagus or snap peas. In fall, add butternut squash or kale. The key is to keep things fresh and fun! If you want different protein, swap the tofu for chicken or shrimp. Both cook quickly and absorb flavors well. Tempeh is a fantastic vegan option too. It has a nutty taste and firm texture. You can also use chickpeas for a hearty choice. Each option adds its own twist to the dish! Feel free to play with the sauce! Different nut butters like almond or cashew can change the flavor. You can also add lime juice for brightness. A splash of rice vinegar adds a nice tang. For more heat, try chili paste or garlic chili sauce. Adjusting the sauce keeps your stir-fry exciting and new! To keep your Minute Spicy Peanut Tofu Stir-Fry fresh, store it in an airtight container. Place the stir-fry in the fridge within two hours of cooking. This will help prevent bacteria growth. Properly stored, it lasts about 3 to 4 days. Always check for any off smells or changes in color before eating. You can freeze the stir-fry if you want to save it for later. Place it in a freezer-safe container. Make sure to leave some space for expansion. It can stay good in the freezer for up to 3 months. To reheat, let it thaw in the fridge overnight. Then, warm it in a pan over medium heat until hot. You can add a splash of water or broth for moisture. This stir-fry is a great choice for meal prep. You can make a big batch at the start of the week. Divide it into individual portions for quick meals. Store each portion in a meal prep container. You can pair it with rice or quinoa for a full meal. This makes it easy to grab and go on busy days. To make this Minute Spicy Peanut Tofu Stir-Fry gluten-free, simply use gluten-free soy sauce or tamari. Most brands offer a gluten-free version. Check labels to ensure they meet your needs. Also, make sure your peanut butter does not contain gluten. This small change keeps the dish tasty and safe for those who avoid gluten. Yes, you can make this stir-fry in advance. Cook the tofu and vegetables as directed. Store them in an airtight container in the fridge for up to three days. When ready to eat, reheat in a skillet over medium heat. Add a splash of water to keep it moist and flavorful. Pair this stir-fry with simple sides like: - Steamed jasmine rice - Quinoa for a protein boost - A fresh cucumber salad - Crispy spring rolls for added crunch These sides complement the stir-fry well and make your meal more complete. Enjoy mixing flavors and textures! This stir-fry recipe is simple and delicious. You learned about key ingredients like tofu and fresh veggies. We discussed helpful tips for perfect texture and spice levels. You explored variations with proteins and sauces to suit your taste. Plus, you got storage advice for leftovers and meal prep. Get ready to enjoy a tasty dish that's easy to customize and share!

Minute Spicy Peanut Tofu Stir-Fry

Spice up your weeknight dinners with this Minute Spicy Peanut Tofu Stir-Fry! Packed with colorful veggies and bursting with flavor, this quick recipe is perfect for a healthy meal in just 20 minutes. Learn how to make this scrumptious dish using tofu, snap peas, and a zesty peanut sauce that will have everyone asking for seconds. Click through for the full recipe and start your cooking adventure today!
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Ingredients
  

14 oz firm tofu, pressed and cubed

2 tablespoons peanut oil

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 red bell pepper, sliced

1 cup snap peas, trimmed

1 cup carrot, julienned

3 tablespoons soy sauce (low sodium)

2 tablespoons peanut butter

1 tablespoon sriracha (or to taste)

1 tablespoon toasted sesame oil

2 green onions, sliced for garnish

Crushed peanuts for garnish

Instructions
 

Start by pressing the firm tofu to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes.

    In a large skillet or wok, heat the peanut oil over medium-high heat. Add the cubed tofu and fry until golden brown on all sides, approximately 5-7 minutes. Remove from the pan and set aside.

      In the same skillet, add minced garlic and ginger, sautéing for about 30 seconds until fragrant.

        Add the sliced red bell pepper, snap peas, and julienned carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are vibrant yet tender-crisp.

          In a small bowl, mix the soy sauce, peanut butter, sriracha, and sesame oil until smooth.

            Return the cooked tofu to the skillet, then pour the sauce mixture over the tofu and vegetables. Toss everything together and cook for an additional 2-3 minutes until well-coated and heated through.

              Remove from heat, and let the stir-fry cool slightly before serving.

                Garnish with sliced green onions and crushed peanuts for a delightful crunch.

                  Prep Time: 10 mins | Total Time: 20 mins | Servings: 4

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