Tofu and Veggies in Peanut Sauce

Tofu and Veggies in Peanut Sauce

212 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Anne Buchanan
Recipe by  Anne Buchanan

“Easy, quick, and tasty meal. A favorite in our household.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
  2. In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.

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Reviews (212)

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Excellent!! However, I took the advise of others and pan fried the tofu in garlic, ginger, and oil first, increased the veggies a bit, and used natural (unsweetened) peanut butter to make it less sweet. FANTASTIC! Also added crushed peanuts on top and served over angel pasta. Everyone wanted thirds!!



Deliciously addictive. I didn't actually try the recipe strictly as written, but followed some of the advice from other posters. I fried the tofu first so it got a crispy exterior (I then removed it and added it back in during the final cooking stages). I also sauteed a tablespoon each of minced garlic and ginger in the center of the pan immediately before adding the sauce mixture to the vegetables. Rather than add cayenne I put a spoonful of Hunan red chile sauce in the sauce mixture. Finally, I stirred in some chopped green onions and sesame oil and squeezed on some lime juice immediately before serving. Oh, and (as others have suggested) crunchy all-natural peanut butter adds great texture to this dish. The final product had plenty of spicy-tangy-garlicky-peanutty sauce to coat all the tofu and vegetables and flavor the rice. The vegetables were nicely crisp-tender when I stir-fried them on high heat for the recommended time. Pretty quick and simple -- I'll definitely make this again.



I had good results with this. I have a good trick for cooking with tofu, though. I freeze tofu first, then thaw it out and squeeze it gently to get as much fluid out as possible. THEN I dice it up. This process gives tofu a much more cohesive and "meaty" texture, and also causes it to marinate and brown more effectively. Try this recipe again and see how it comes out. Also, if molasses doesn't suit you, try honey, or even add some ginger.

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Amount Per Serving (4 total)

  • Calories
  • 443 cal
  • 22%
  • Fat
  • 29.9 g
  • 46%
  • Carbs
  • 24 g
  • 8%
  • Protein
  • 29 g
  • 58%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 641 mg
  • 26%

Based on a 2,000 calorie diet



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Seitan in Peanut Sauce or Vegetarian Gai Tua


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Honey Mustard Tofu