Teriyaki Peanut Tofu with StirFried Veggies & Brown Rice


When it comes to dinner, stir-fry is a staple in our house. I know I’m in need of a good rest when I start making stir-fry for dinner every night, but it’s just the perfect healthy lazy-night meal! This Teriyaki Peanut Tofu with Stir-Fried Veggies & Brown Rice is a new favourite!

The night before I go for my weekly grocery store trip we usually like to make a huge, veggie-packed stir-fry. It’s a great way to use up everything in my vegetable crisper to make room for lots of fresh new produce.

This teriyaki peanut tofu stir-fry is a new recipe I’ve been keeping in rotation lately. It’s a nice change from my usual go-to which is generally one variation or another of my Baked Sriracha & Soy Sauce Tofu + stir-fried veggies + brown rice or quinoa.

William and I have both been loving this dish. The spicy-sweet peanut-y sauce is super flavourful and seriously satisfying when paired with pan-fried tofu.

Pair the zippy peanut tofu with some steamed brown rice and whatever veggies you happen to have on hand. You’ll end up with the perfect, easy mid-week meal that’s still exciting and delicious!

Another great thing about this recipe? There’s no need to press your tofu before getting started! Just a quick pan-fry until the tofu is a perfect crispy golden-brown.

When it comes to lazy dinners, less work is a very very good thing.

With just 6 ingredients, the teriyaki peanut sauce is an absolute breeze to throw together. Combine all of the ingredients in a bowl, throw in the crispy golden tofu and let it sit while you begin stir-frying your veggies.

Once your veggies are perfectly tender-crisp, add a couple of dashes of soy sauce and set them aside. Go light on the soy sauce, you want to add a little flavour while still leaving some room to pour a little (or a lot!) of that magical teriyaki peanut sauce over the whole dish to serve.

Reheat your wok and add the entire bowl of crispy tofu + teriyaki peanut sauce. Stir constantly because it thickens up fast!

Now doesn’t that look absolutely heavenly? There’s just something about that crispy-saucy tofu thing.

If you like this recipe, scroll on past the recipe for some more peanut sauce and stir-fry recipes you might like!

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Love this peanut sauce? Check out our other peanut sauce recipes! Vegan Rice Paper Rolls with Sriracha & Soy Sauce Tofu (served with sweet and spicy peanut sauce) and our Warm Sweet Potato & Quinoa Salad with Spicy Peanut Sauce.

Or check out our other stir-fry recipes like this Garlicky Cashew & Broccoli Stir-Fry and Almond Butter Noodles.

Ingredients :

  • 3 cups (750ml) cooked brown rice (1 cup – 250ml brown rice + 2.5 cups – 625ml vegetable broth)
  • 1 tbsp (15ml) sesame oil or coconut oil
  • 3 cups (750ml) broccoli florets
  • 2 cups (500ml) zucchini, quartered and cut into 1/2 inch slices
  • 2 cups (500ml) white button mushrooms, quartered
  • 1 cup (250ml) carrots, sliced diagonally
  • 1/2 red pepper, sliced
  • 1 block (350g) firm or extra-firm tofu, cubed
  • 1/2 tbsp (7.5ml) sesame oil or coconut oil
  • 1/4 cup (60ml) soy sauce or Bragg’s Liquid Aminos
  • 2 tbsp (30ml) chile garlic sauce or sriracha (or a mix of the two)
  • 3 cloves garlic, minced
  • 1 tbsp (15ml) brown sugar
  • 1 tbsp (15ml) peanut butter
  • 2 tbsp (30ml) sesame oil
  • 1 tbsp (15ml) sesame seeds (optional)
  • water to thin the sauce

Instructions :

  1. Bring 2.5 cups of vegetable stock to a boil in a medium sized saucepan. Add 1 cup of brown rice, turn the heat down to low, cover and cook for 55 minutes.
  2. Once the rice is cooked, remove from heat and fluff with a fork.
  3. In a medium sized bowl, combine all of the sauce ingredients.
  4. After you’ve mixed all of the ingredients together, taste the sauce and feel free to customize it to your liking. Add more sriracha and/or chile garlic sauce for more heat, or add more brown sugar for sweetness. If you’re a peanut butter lover you can double the amount used in this recipe.
  5. Heat 1 tbsp of sesame oil or coconut oil in a wok or skillet over medium-high heat.
  6. Arrange your cubed tofu in the wok. Cook until golden-brown, about 3-4 minutes.
  7. Flip each piece and brown the other side, cook for another 3-4 minutes.
  8. Once the tofu is cooked, pour it into the prepared teriyaki sauce and let it sit until you’ve cooked your vegetables.
  9. Heat 1 tbsp sesame oil in a skillet or wok over medium-high heat.
  10. Add the broccoli florets, toss, and cook for 2 minutes, stirring regularly.
  11. Add the zucchini and carrot, toss, and cook for 3 minutes, stirring regularly.
  12. Add the mushroom and red pepper, toss, and cook for another 2-3 minutes until the broccoli is tender yet crisp.
  13. Add a few dashes of soy sauce and toss to coat. Pour into a bowl and set aside.
  14. Reheat your wok or skillet and pour the tofu and sauce mixture into the hot pan.
  15. The sauce should bubble and thicken, stir constantly to prevent the sauce from burning.
  16. Once the sauce is thick (about 1-1.5 minutes) remove from heat.
  17. Serve the 1/4 of the vegetables and 1/4 of the tofu on a bed of brown rice (about 3/4 cup).
  18. Enjoy!

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