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Thai Tofu Stir-Fry with Spicy Peanut Sauce

What you need: 

1/2 cup chunky peanut butter
1/2 cup water
2 tablespoons soy or tamari sauce
1 tablespoon sherry, optional
1 teaspoon lemon juice
1 tablespoon brown sugar
1 pound extra firm tofu
2 tablespoons peanut, coconut or vegetable oil
2-4 cloves garlic, minced
1-3 teaspoons crushed red pepper
3 -4 cups stir fry veggies
(I used broccoli, sugar snap peas, water chestnuts, baby corn, bok choy, red peppers and carrots)
1-2 tablespoons spicy Thai chili sauce

What you do: 

1. The night before preparation, in a small bowl blend peanut butter, water, soy sauce, sherry, lemon juice, and brown sugar. (I heat the peanut butter in the microwave prior to adding other ingredients to "liquefy" the peanut butter. It blends much easier that way)
2. Marinate the tofu in 1/2 the peanut sauce over night. Cut the tofu into thin strips length wise and then in half width wise. This coats the tofu nicely for pan searing the next night. Reserve the other 1/2 the marinade to pour over the stir fry.
3. In a large skillet or wok, heat the oil over high heat. Add the garlic and crushed red pepper, stir fry 30 seconds. Add the marinated tofu being sure to include as much of the marinade as possible (a lot of it will be absorbed by the tofu). Sear the tofu on each side (about 5-10 minutes each side).
4. Add veggies and stir fry until they just begin to soften but are still a little crunchy (about 5 minutes). Stir in the other 1/2 of reserved peanut sauce and chili sauce until sauce is smooth. (about 3-5 minutes) Serve and enjoy! Yummy!

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


My girfriend and I just made this and it is great! we added Maitake mushrooms and served over udon noodles, its great!


I had never done a Thai dish with peanut sauce but wanted to try one, and this recipe was really good!  I told my non-veg husband that I was cooking this for dinner and did he want to share some?  He said no, he would bake a frozen chicken pot pie (yuck!) but after it was on the stove he kept commenting on how great it smelled and came in the kitchen to steal bites of it.  So I will definitely make this again.


I tried this for dinner tonight and thought it was ok, but nothing special (sorry!).
I used white wine instead of sherry as that's what I had on hand.  I also used slightly less peanut butter as I didn't have quite enough in.  I didn't use tofu, but used some fake beef peices I found in my local chinese shop.
Certainly an edible meal but I thought it was lacking something and am not sure what.  Maybe sesame oil would have been a good idea.


This got rave reviews. I wouldn't change a thing. 5 stars!


This was awesome!  I added in the sherry and replaced the water with coconut milk  but I couldn't really taste the difference in the end result.  I also didn't put in the chili sauce as it was hot enough for my taste-tester with just 2 tsp of crushed red pepper.  I think I will be getting requests to make this again :>


This is very very good. I made it without sherry, with lots of garlic, broccoli, and red pepper. eaten with ramen noodles.
I've tried a few peanut sauce recipes and this one's a keeper!



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