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Tofu broccoli stir fry in peanut sauce served in a white bowl

Tofu broccoli stir fry in spicy peanut sauce

Tofu and broccoli stir fry in peanut sauce- a quick and easy plant-based Asian recipe that gets ready in just 30 minutes! The combination of crunchy broccoli and slightly chewy tofu in a flavorful creamy peanut sauce makes everyone fall in love with this dish.
Course Main Course
Cuisine Asian
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 360kcal


  • Oven
  • Large wok/ pot


Ingredients for baked tofu

  • 500 grams firm tofu around 3 cups tofu cubes
  • 1 teaspoon vegetable oil/ any neutral-flavored cooking oil
  • Salt and pepper to taste

Other ingredients

  • 1 small head of broccoli around 3 cups boccoli florets
  • 4-5 garlic cloves minced (adjust to taste)
  • 1 inch ginger piece minced
  • 2 stalks scallion finely chopped
  • 1 Thai red chili/ or any hot chili finely chopped
  • ½ cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon red chili sauce adjust to taste
  • 1 tablespoon vinegar
  • 2 teaspoons sesame oil
  • ½ tablespoon vegetable/ peanut oil
  • 1 teaspoon brown sugar skip if peanut butter has sugar in it
  • Salt to taste
  • 2 tablespoons roasted peanuts
  • 1 tablespoon roasted sesame seeds white/ black
  • ½ cup boiling hot water


  • Wrap the tofu block in a thick paper towel and press to remove execess moisture. Remove the towel and cut the block into equal bite size pieces.
  • Put the tofu cubes in a large bowl add oil, salt, and pepper. Gently toss and spread on a baking tray lined with baking paper. Bake in a pre-heated oven for 12-14 minutes at 200°C (400°F).
  • In a bowl mix peanut butter, minced ginger and garlic, sesame oil, soy sauce, chili sauce, vinegar, sugar, chopped red chilies and some salt. Mix everything and keep aside.
  • Heat oil in a wok. Add broccoli florets and saute on a medium flame for around 10-12 minutes or until the broccoli gets cooked but still crunchy. Transfer the cooked broccoli to a bowl.
  • In the same wok put the peanut butter mixture and around ¼ cup of boiling water. Mix everything and cook until the peanut butter melts and the sauce starts simmering.
  • Add broccoli and baked tofu. Mix everything. If the sauce is too thick add some more boiling water. Allow the broccoli and tofu to get cooked with the sauces for around 2 minutes.
  • Garnish with roasted peanuts, sesame seeds, and chopped scallion. Enjoy with some steamed sticky rice/ jasmine rice.


  1. If the peanut butter has sugar added to it, skip brown sugar in the recipe.
  2. For extra heat, you can also add chili flakes or drizzle some chili oil.
  3. You can also use more vegetables of your choice in this recipe.
  4. Instead of vinegar, fresh lime juice can also be used.
  5. More detailed tips and tricks are given within the post, please follow them to make the recipe.


Calories: 360kcal | Carbohydrates: 20g | Protein: 22g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Sodium: 520mg | Potassium: 329mg | Fiber: 4g | Sugar: 5g | Vitamin A: 86IU | Vitamin C: 3mg | Calcium: 205mg | Iron: 3mg