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Tofu Stir-Fry with Peanut Sauce (Vegan)

Julia Rose

"This is a throwback recipe from when I was a hardcore vegan, but it's still one of my staples years later. It's healthy, filling, and full of flavor!"
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40 m servings 442 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

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  1. Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms.
  2. Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
  3. Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.


  • Cook's Notes:
  • The best way to drain tofu is to freeze it ahead of time, then let it defrost on paper towels to soak up the water. If you don't have time to freeze it, carefully squeeze it between your palms over the sink and let it drain on paper towels until you're ready to cook. The more you drain ahead of time, the faster it will brown in the pan.
  • This recipe works just as well with chicken. You can also use different kinds of peanut butter to get different flavors and textures of sauce.

Nutrition Facts

Per Serving: 442 calories; 25.9 g fat; 39.2 g carbohydrates; 16.8 g protein; 0 mg cholesterol; 649 mg sodium. Full nutrition

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Read all reviews 8
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Excellent. Added more veggies, more tofu, less spice. I also used soy milk in lieu of coconut milk. because I am not good with spices, the dish was very mild -- and I like it that way. I ...

This was delicious! I used date sugar instead of brown sugar to make it a little healthier. I also used 4 carrots instead of 2, and substituted kale for spinach because we didn't have any spinac...

This was incredibly good. My ten year old wasn’t sure when she saw what I made for lunch but after tasted it, she said, “it was a lot better than I thought it would be”. That’s a pretty good r...

Amazingly delicious

Great recipe! Thank you! I browned the tofu cubes first to avoid breaking them in the sturdier vegetables. I also added bok choy and onions because I like them.

Added chopped cilantro and served over zucchini noodles or zoodles instead of to rice. Pretty tasty

Used Sunflower Butter instead of Peanut Butter as my stepson has a peanut allergy, and it turned out great! Everyone loved it!

Delicious! Was a big hit. Use more srirracha sauce if you want it spicy. I drained the tofu in the fridge using paper towel and pressed between 2 plates. That method worked well.