Vegan Tofu Stir-Fry With Vegetables in Peanut Sauce Recipe

Vegan Tofu Stir-Fry With Vegetables in Peanut Sauce

 The Spruce

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
313 Calories
13g Fat
35g Carbs
20g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 313
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 679mg 30%
Total Carbohydrate 35g 13%
Dietary Fiber 7g 25%
Protein 20g
Calcium 452mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tofu and vegetables make for an incredibly satisfying vegan dinner, and this extra saucy Asian-inspired tofu stir-fry is as delicious as it looks! This tofu stir-fry with shiitake mushrooms and snow peas smothered in peanut sauce makes it a vegan umami dream.

This recipe is vegetarian, vegan, and, if you use a gluten-free tamari soy sauce, it's gluten-free as well. 

This tofu and veggies have a bit of extra sauce, so you can serve them over rice, noodles, or try them with a whole grain such as millet or quinoa for a completely vegetarian dinner.


  • 1 (14-ounce) package extra-firm tofu (drained and cut into 1-inch cubes)
  • 2 teaspoons canola oil
  • 3/4 pound snow peas (trimmed)
  • 1 cup red bell pepper strips
  • 3/4 cup water (divided)
  • 1/4 cup sliced green onions
  • 2 teaspoons minced peeled fresh ginger
  • 2 garlic cloves (minced)
  • 3 cups sliced shiitake mushrooms (about 8 ounces)
  • 2 tablespoons reduced-sodium tamari soy sauce
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon cornstarch
  • 2 teaspoons Sriracha sauce (hot chile sauce)
  • 1/4 teaspoon salt

Steps to Make It

  1. First, prepare your tofu. Like most vegetarian tofu recipes, this tofu recipe will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it. 

  2. Heat oil in a large nonstick skillet over medium-high heat. Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally. Remove from pan; keep warm.

  3. Add snow peas, bell pepper, 1/4 cup water, onions, ginger, and garlic to pan; stir-fry 3 minutes. Add mushrooms and stir-fry 2 minutes.

  4. Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, Sriracha sauce, and salt in a small bowl; stir well. Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.

Recipe courtesy of The Soy Foods Council