Dishes like this Peanut Tofu Stir-Fry are a breeze. It’s super flavorful, easy, and flexible. Not a fan of celery? Use 1 cup of any crunchy vegetable—try carrot, broccoli, cauliflower, or snap peas.

Serve the stir-fry in lettuce cups (see step 5) or with a green vegetable and black or brown rice.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Serves: 4
Time: 30 minutes

Ingredients

  • 2 Tbs. peanut butter
  • 3 Tbs. reduced-sodium soy sauce
  • 1 tsp. brown sugar or maple syrup
  • 1 14 oz. package extra-firm or firm tofu, cut into cubes
  • 1½ Tbs. + ½ Tbs. neutral-tasting oil (like peanut, sunflower, safflower, or grapeseed oil)
  • 2 stalks celery, sliced
  • 1 bunch scallions, cut into 1-inch pieces
  • ¼ cup roasted, salted peanuts
  • 3 cloves garlic, minced
  • ½ inch ginger, minced
  • 8–10 butter or leaf lettuce leaves
  • 1 cup shredded cabbage
  • 1 chile pepper (like jalapeño or serrano) or mini bell pepper, sliced

Instructions

  1. In a small bowl, whisk together the peanut butter, soy sauce, and sugar with ½ cup water. Blot the tofu cubes with a towel.
  2. In a large nonstick pan over medium heat, heat 1½ Tbs. oil until shimmering. Sauté the tofu until browned on 2–3 sides, 5–7 minutes. Remove from the pan with a slotted spoon, leaving as much oil behind as possible. Increase the heat to high. Stir-fry the celery, scallions, and peanuts until browned in spots, 1–2 minutes. Return the tofu to the pan. 
  3. While the tofu is cooking, make the sauce: In a small pan over medium heat, stir-fry the garlic and ginger in the remaining ½ Tbs. oil until light golden at the edges, about 1 minute. Whisk in the peanut butter mixture. Simmer until thickened, 1–2 minutes. 
  4. Toss the vegetables and tofu with the peanut sauce. 
  5. To serve as lettuce cups: Place a spoonful of the tofu-vegetable mixture in a lettuce leaf, then top with a little cabbage and chile or bell pepper.

Nutrition Information

Per serving (3/4 cup stir-fry in lettuce cups):

  • Calories: 290 
  • Total fat: 20 g  
  • Sat fat: 3 g  
  • Carbs: 13 g  
  • Fiber: 4 g  
  • Total sugar: 5 g  
  • Added sugar: 2 g  
  • Protein: 15 g  
  • Sodium: 520 mg  
...
Kate Sherwood - CSPI.
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