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Finished recipe with broccolini and rice on a white plate.

Tofu with Peanut Sauce

Serve this Tofu with Peanut Sauce with broccolini and rice for a delicious, hearty, and healthy vegan and gluten-free dinner.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 557kcal
Author: Sarah McMinn


  • 1 cup uncooked rice
  • 14 ounces extra firm tofu, drained and pressed
  • 2 tbsp oil, divided
  • 1/2 tsp salt
  • 1 small bunch broccolini, stems chopped 1-2"
  • 1 batch Thai Peanut Sauce
  • 1-2 green onions, sliced thin
  • 1/4 cup roasted peanuts
  • a few sprigs of cilantro


  • Start by making rice according to package instructions. While rice cooks, prepare everything else.
  • In a small blender combine all the ingredients for the Peanut Ginger Sauce. Blend until smooth and set aside. 
  • In a large cast iron skillet heat 1 tbsp of oil over medium heat. Cube tofu into 1/2" inch pieces. Once the oil is hot (it should sizzle when tofu hits the pan) add tofu and salt. Pan-fry for 5-7 minutes stirring frequently until tofu is golden brown on all sides. 
  • Add 1/2 of the peanut sauce to the tofu and stir until tofu is completely coated. Some of the sauce may stick to the pan; that's okay. Once the tofu has caramelized on the edges (another 5 minutes) remove from heat and set aside. 
  • Add remaining oil to a separate pan. Sauté the broccolini (or vegetable of choice) for 5 minutes until the broccolini has wilted and is tender. 
  • To serve, spoon rice in the bottoms of each bowl. Evenly divide the tofu and broccolini and top with extra sauce and topping of choice. Serve immediately. 


Serving and Storing - Serve this meal shortly after it's made. Serve over rice, noodles, quinoa, cauliflower rice, or omit the grain all together for a low-carb vegan meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.
Frequently Asked Questions
What kind of tofu should I use? Use high-protein extra-firm tofu. This particular tofu does not need to be pressed. If you can only find water-packed tofu, make sure to thoroughly press out the water with a tofu press. Softer tofu will crumble and not give you the same chewy texture.
Is this recipe gluten-free? As it is written, the recipe is not gluten-free because the peanut sauce contains soy sauce. However, you can easily make this recipe gluten-free by using Tamari – a wheat-free alternative to soy sauce.


Calories: 557kcal | Carbohydrates: 49g | Protein: 22g | Fat: 31g | Saturated Fat: 5g | Sodium: 1272mg | Potassium: 639mg | Fiber: 4g | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 1.2mg | Calcium: 76mg | Iron: 3mg