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Crispy peanut tofu stir fry with broccoli and red bell pepper in a cast-iron skillet

Peanut Tofu Stir Fry with Broccoli (35-Minute Dinner)

Crispy pan-seared tofu, broccoli and sweet red pepper tossed in a creamy peanut-lime sauce, all in one skillet in about 35 minutes. An easy plant-based dinner for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai-inspired
Ingredients Method

Ingredients
  

  • 14 oz extra-firm tofu drained; pressed during step 1
  • 1 tbsp cornstarch for coating the tofu
  • 2 tbsp avocado or canola oil divided
  • 1/4 cup natural peanut butter unsweetened; plus 2-3 tbsp warm water to thin the sauce
  • 2 tbsp low-sodium soy sauce or tamari
  • 1 tbsp fresh lime juice about half a lime, plus wedges to serve
  • 1 tbsp maple syrup or honey
  • 1 tsp grated fresh ginger
  • 1 clove garlic minced
  • 12 oz broccoli florets about 1 medium head
  • 1 each red bell pepper sliced into thin strips
  • 3 each scallions sliced

Method
 

  1. Press the tofu: wrap it in paper towels and set a heavy skillet on top for 15 minutes. Meanwhile, whisk the peanut butter, soy sauce, lime juice, maple syrup, ginger, garlic and 2-3 tbsp warm water in a small bowl until smooth.
  2. Pat the tofu dry and cut it into 1-inch cubes. Toss with the cornstarch in a bowl until evenly coated.
  3. Heat 1 tbsp oil in a large nonstick skillet over medium-high. Add the tofu in a single layer and cook 10-12 minutes, turning every 2-3 minutes, until golden and crisp on most sides. Transfer to a plate.
  4. Add the remaining 1 tbsp oil, then the broccoli and bell pepper strips. Stir-fry 4-5 minutes until crisp-tender, adding a splash of water if the pan looks dry.
  5. Return the tofu to the pan, pour in the sauce and toss for 1-2 minutes until everything is coated and the sauce thickens slightly.
  6. Scatter the scallions over the top, squeeze over extra lime and serve right away.