Peanut Tofu Stir Fry (Vegan)

Peanut tofu stir fry – tasty tofu and veggies in a delicious, creamy peanut butter sauce. An easy, healthy, yummy vegan meal. Post sponsored by Circulon.

Peanut tofu stir fry - tasty tofu and veggies in a delicious, creamy peanut butter sauce. An easy, healthy, yummy vegan meal.

Stir fries have got to be one of the most versatile meals there is. Perfect for if you need a quick, healthy meal, if you are on a budget, and for vegans and carnivores alike. My absolute favourite kind of stir fry, and one that I make most often, is one with a peanut butter sauce, like this delicious vegan peanut tofu stir fry.

A close up of tofu and vegetable stir fry with peanut butter sauce

The sauce is really quick and easy to make and the whole meal comes together in around half an hour. Cubes of firm tofu are coated in cornflour and then fried, which makes them lovely and crisp. You then fry your veggies while you whisk together the sauce ingredients, add the sauce to the pan, cook for a minute and it is done. Served with rice or noodles it makes a very tasty, satisfying meal that is healthy too.

peanut tofu stir fry on a bed of rice on a white plate

Not all stir fries are so simple and budget friendly however. Recently, in honour of the Chinese New Year, Circulon teamed up with award-winning chef Lisa Tse MBE, the CEO of Sweet Mandarin restaurant (based in Manchester’s Northern Quarter), to create the world’s most expensive stir fry.

The record-breaking Chinese Surf & Turf takes an hour and a half to prepare and has 26 ingredients, the cost of which based on a serving for two people comes in at a whopping £437.25! The opulent dish features only the finest of ingredients – Wagyu beef marinated with premium whisky and tempura sweet chilli lobster, served with shimeji mushroom and sweetcorn egg fried rice infused with black truffle chilli oil. You can have a look at the decadent dish in the video below.

It was cooked in the new Circulon Ultimum Wok, which has been designed especially for Asian cuisine. It is guaranteed that your food won’t stick and it has been designed so that heat is evenly distributed, making it the perfect cookware for dishes such as stir fries. I have been using my Circulon Ultimum wok (the one in the photos) a lot and I love it. It really is totally non-stick which means that you don’t need to use loads of oil when cooking and it is really easy to clean too. It also comes with a lid which is really handy for doing things like steaming vegetables such as broccoli in the pan.

Peanut tofu stir fry in the circulon ultimum wok

Peanut Tofu Stir Fry

Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


Peanut Sauce:

  • 3 Tbsp smooth peanut butter
  • 3 Tbsp soy sauce
  • 1 Tbsp dark brown soft sugar
  • juice of 1/2 lime
  • 1 Tbsp sesame oil
  • 2 cloves garlic crushed
  • 1 inch fresh ginger finely grated
  • 1 red chilli de-seeded and finely chopped
  • 4 Tbsp boiling water

Stir Fry:

  • 400 g firm tofu cubed
  • cornflour
  • 2 Tbsp vegetable oil
  • 200 g tenderstem broccoli
  • 1 large red bell pepper sliced
  • 1 red onion sliced
  • 2 pak choi leaves separated
  • salt and pepper to taste
  • rice or noodles to serve


  1. To make the sauce, whisk together all of the ingredients in a bowl or jug. Set aside.

  2. Toss the tofu cubes with enough cornflour to lightly coat them. Heat 1 Tbsp of the oil in a wok over a medium heat and add the tofu. Cook, turning them regularly, until they are evenly browned then remove from the wok and set aside.

  3. Heat the remaining Tbsp of oil in the wok and add the broccoli. Cook for about 5 minutes, stirring regularly, until the broccoli is just tender. Add the pepper and red onion and cook for a couple more minutes until slightly softened then add the pak choi and cook until wilted.

  4. Add the sauce and stir through then stir in the tofu. Season to taste with salt and pepper then serve with rice or noodles.

This post is sponsored by Circulon. Thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.

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