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Satay Tofu Stir Fry

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Satay Tofu Stir Fry

Photo by Elina
Author Notes

The creamy, flavorful peanut sauce makes this tofu and vegetable stir fry a dish even omnivores will love. It’s healthy, satisfying, and only takes about 30 minutes to make. A great weeknight dinner. —Elina

  • Prep time
    10 minutes
  • Cook time
    20 minutes
  • Serves
  • For the Stir Fry

  • 1 pound

    Extra firm tofu

  • 2


  • 1

    Red bell pepper

  • 1/2 pound

    Trimmed haricots verts (or green beans)

  • 3 tablespoons

    Canola oil

  • Satay Sauce

  • 200 milliliters

    Full-fat coconut milk (from a can)

  • 3 tablespoons

    Peanut butter

  • 2 tablespoons

    Soy sauce

  • 1 tablespoon

    Red or Yellow Thai curry paste

  • 1 teaspoon

    Brown sugar

  1. Drain and pat dry the tofu, and cut it into 12 squares. Peel and thinly slice the shallots, deseed the pepper and cut into strips
  2. Heat two tablespoons of the canola oil in a large frying pan and fry the tofu until golden brown on both sides, about 5-7 minutes on each side. Remove from the pan onto a plate and set aside
  3. Add the remaining tablespoon of oil to the frying pan and add the vegetables. Stir fry over medium heat for a few minutes, lower the heat and cover with a lid to let the vegetables steam
  4. Meanwhile, add all the sauce ingredients to a small sauce pan and heat on medium constantly stirring, until everything is evenly incorporated and the sauce has thickened slightly
  5. Add the sauce and tofu slices to the frying pan with the vegetables, increase the heat back to medium and cook the vegetables and tofu in the sauce for a minute or two
  6. Serve over rice

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