Sticky peanut butter tofu stir-fry is delicious and easy to make. Baked tofu is covered in a tasty Thai-inspired peanut sauce served with broccoli and cashew nuts.
Folks, todays sticky peanut butter tofu stir-fry recipe is another amazing dish my other half and I came across whilst on holiday in Hong Kong earlier this year.
I’ve never before tasted such a perfectly sweet tasting peanut sauce which was used as a marinade for the tofu.
One mouthful of the sweet crispy soft tofu complimented with tender broccoli florets and crunchy cashew nuts and I was already planning it in my head to share back home.
There’s some recipes that are just too good not to be enjoyed and shared; this is one of them!
I’ve made this peanut butter tofu recipe as easy as possible and with minimum ingredients.
There were a lot more veggies and spices included in the version we had in Hong Kong.
Certainly you can adapt this recipe once you’ve got the hang of it. You could add some spices and your own choice of vegetables.
For me I always try to get the maximum amount of flavour and use minimum ingredients when I’m recreating recipes.
After all, that original sticky peanut butter tofu stir fry was eaten in a restaurant in Asia. There they have an abundant supply of all kinds of ingredients and the manpower to make whatever they want in the timeframe they want.
Here if I don’t think you folks would want to spend all day stirring and chopping just to get a meal on the table. Especially after a whole day at work!
What we want is good food fast. Great flavours with minimum fuss and effort.
This baked peanut butter tofu stir fry fits that bill perfectly.
I’ll also happily admit to you folks that tofu isn’t something I cook with regularly.
My last recipe (and first) tofu recipe here was an Asian Tofu Salad, 3 years ago!
So this recipe had to be easy too in case you haven’t cooked with tofu much either.
That’s why I chose to bake the tofu instead of fry it. It’s easier to start cooking with tofu and get used to it cooked that way (in my humble opinion) before you advance to more elaborate ways of cooking with tofu!
Here I’ve broked down the steps further to go with the recipe card to give my hints and tips on how to cook and get the best from this delicious sweet peanut tofu stir fry.
How To Make Peanut Butter Tofu
- Drain the tofu – it’s essential to do this to remove the excess moisture so that the tofu will take on a crispy texture.
- Cut the tofu – use a very sharp knife to slice the tofu and then cut 3/4 inch cubes from the slices.
- Bake in the oven until the tofu is crispy. Gently turn the tofu pieces over about halfway through the cooking to ensure an even bake. Then remove and allow to cool.
- The sauce can be prepared whilst the tofu is baking. Whisk it and taste it to ensure it has the right slightly thickenned and sticky consistency. Add a little more peanut butter if not thick enough and / or honey if not sweet enough.
- Only add the tofu to the sticky peanut butter marinade once the tofu has cooled so it can absorb the flavours.
- Whilst the tofu is marinating dry fry the cashew nuts until they are golden brown. Stirring frequently to prevent them from burning.
- Stir fry the broccoli in a little olive oil until al dente then add the garlic and stir fry that in for a couple of minutes more. Then remove the broccoli and garlic with a slotten spoon.
- Spoon the tofu with all the sauce into the hot wok and stir fry it gently just to heat it up and get the sauce simmering.
- Add back the broccoli and garlic with the golden cashew nuts and just stir through until heated through.
- Divide and serve the sticky peanut butter tofu stir fry between two plates with some basmati rice or other rice (e.g. caufliflower rice) of your choice.
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Sticky Peanut Butter Tofu Stir-Fry Recipe
This sticky peanut butter tofu stir-fry is vegetarian. To make it vegan simply substitute the honey with maple syprup.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Sticky Peanut Butter Tofu Stir-Fry
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- 350 g tofu
- 2 tbsp sesame oil
- 4 tbsp light soy sauce
- 3 tbsp honey
- 50 g smooth peanut butter
- 60 g cashew nuts
- 1 tbsp olive oil
- 200 g broccoli cut up into small florets
- 2 cloves garlic finely chopped
- Pre-heat oven to 180C Fan
- Prepare the tofu by gently squeezing out excess moisture by wrapping it in paper towels or a clean kitchen towel.
- Cut the tofu into 3/4-inch cubes then place the cubes onto a greaseproof paper covered baking tray.
- Bake in oven for 30 minutes until the tofu is crispy. Remove from oven and let cool.
- Whilst tofu is baking prepare the sauce by whisking together the sesame oil, soy sauce, honey and peanut butter in a glass bowl.
- Once the tofu has cooled add it to the sauce, stir to coat well and allow to marinate for at least 15 minutes.
- Heat a wok or frying pan over a low heat and dry stir fry the cashew nuts, being sure not to burn them. Once golden brown remove them from the wok and place them aside.
- Add the olive oil to the wok and over a medium heat stir-fry the broccoli florets for 2-3 minutes and once starting to soften add the garlic and stir fry for a further 2 minutes. Remove broccoli and garlic from the wok using a slotted spoon and set aside.
- Spoon the tofu with all the sauce into the wok. Stir fry, stirring frequently for a few minutes until the sauce is simmering.
- Then add back the broccoli, garlic and cashew nuts and stir everything together until warmed through.
- Divide the stir fry mixture between 2 plates and serve with rice.