Tofu Stir Fry with Peanut Sauce

I recently received a Wüsthof  Chai Dao knife to review.  This post isn’t even part of my review, but that knife is the reason I made this stir fry.  I wanted to chop a lot of vegetables and there is no better way to do that than with stir fry.  I also needed pictures for my super amazing Asian peanut sauce recipe.  I also wanted to try out some garlic olive oil I bought at the Queen Creek Olive Mill.  If you’re in the Phoenix area, I highly recommend checking it out.

So there were 3 good reasons to make stir fry.  Use my new knife, make the peanut sauce, use my new specialty (and local) olive oil.  Tofu stir fry had to happen.

Tofu stir fry is really healthy.  There are a ton of vegetables in there.  Plus, it’s super easy.  Heat oil, chop veggies, cook veggies (and meat or tofu, if you want), sauce, and serve.  It’ll be ready in like 20 minutes tops (especially if you have a good knife).  Sometimes all you want is to make something easy that isn’t going to give you a heart attack.  This is your answer.

Tofu Stir Fry with Peanut Sauce

Inactive Time 10 minutes

Active Time: 5 minutes

Total Time: 15 minutes

Yield: 2 large servings

Tofu Stir Fry with Peanut Sauce


  • 1 medium head broccoli, chopped to bite size pieces
  • 2 carrots, chopped
  • 1/2 yellow onion, sliced into 1/4" pieces
  • 1 red bell pepper, sliced and then halved (to prevent them from being too long)
  • 1 package tofu (about 12 oz)
  • 1 cup peanut sauce
  • optional: rice or noodles to serve with on the side.


  1. Heat the olive oil in a large skillet or a wok to medium-high heat.
  2. Add all the vegetables and tofu at the same time.
  3. Cook until tender, but still slightly crisp.
  4. Remove from heat and put on plates or bowls.
  5. Top each with sauce.
  6. Optional: Serve the tofu stir fry with a side of rice or noodles on the side if you want. I usually skip this since this is one of the few meals I don't miss the grains.
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