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Closeup of tofu stir fry on top of brown rice in a white bowl

Tofu Stir Fry with Peanut Sauce

Author: Louisa Clements
4.41 from 5 votes
With a sweet and spicy homemade coconut milk peanut sauce, this rich and satisfying tofu stir fry with broccoli and bell peppers is a quick weeknight dinner.
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Prep: 15 minutes
Cook: 18 minutes
Total: 33 minutes
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Servings: 4


  • 2 tbsp canola oil, divided
  • 1 420g block firm tofu
  • 1 tsp curry powder
  • ¾ tsp salt, divided
  • 1 400mL can coconut milk
  • ½ cup peanut butter
  • 1 lime, juice only
  • 2 cloves garlic, minced
  • 2 tsp soy sauce
  • 2 tsp sriracha
  • 1 head broccoli, chopped into florets
  • 1 red bell pepper, chopped
  • 1 tbsp minced cilantro


  • Drain tofu and wrap in paper towel. Place something heavy on top (I use a cast iron skillet), and let sit for about 15 minutes. Once pressed, cut into 1" cubes.
  • Heat 1 tbsp of canola oil in a large frying pan over medium-high heat. Toss tofu in curry powder and ¼ tsp of salt. Add to pan in a single later. Cook until golden brown on each side. About 2-3 minutes per side, 12-15 minutes total. Turn down the heat if the tofu is browning too quickly. Remove from pan and set aside.
  • In a large bowl, whisk coconut milk with peanut butter, lime juice, garlic, soy sauce, and sriracha.
  • Add remaining canola oil, followed by broccoli, red pepper and remaining ½ tsp of salt. Cook for 2-3 minutes. Add coconut milk mixture, and cook another 2-3 minutes until vegetables are tender and sauce has thickened. Return tofu to pan. Serve over rice with cilantro.
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