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Spiced tofu with peanut sauce

Spiced tofu with peanut sauce

Total Time
40 min
25 min
15 min
Veggie-loaded with crispy tofu, this stir-fry gets dressed up with a luscious sweet-and-spicy peanut sauce to tempt vegans and meat-lovers alike.


Firm tofu

350 g, drained, cut into 1cm thick slices (see tip)

Soy sauce

2 tbs

Smooth or crunchy peanut butter

1½ tbs

Brown sugar

1 tbs

Crushed garlic

1 tsp

Crushed ginger

1 tsp

Rice wine vinegar

1 tsp

Sambal oelek

1 tsp, (chilli paste)

Red capsicum

1 medium, thinly sliced

Sugar snap peas

100 g, trimmed

Green cabbage

2 cup(s), (170g)


1 medium, cut into matchsticks

Green shallot(s)

6 individual, thinly sliced

Oil spray

1 x 3 second spray(s)


  1. Place the tofu slices in a single layer on a paper towel-lined plate or cutting board. Cover with a few layers of paper towels and press lightly with your hands to absorb excess moisture.
  2. To make peanut sauce, whisk soy sauce, peanut butter, sugar, garlic, ginger, vinegar, sambal oelek and 2 tablespoons warm water in a small bowl until combined. Set aside.
  3. Lightly spray a large wok with oil and heat over high heat. Cook tofu slices for 2-3 minutes on each side, or until browned. Remove from wok.
  4. Add capsicum and peas to wok, stir-fry 2-3 minutes, or until peas are bright green. Add cabbage, carrot and peanut sauce, stir-fry 1-2 minutes until cabbage is wilted and coated with sauce (add a little water if sauce appears too thick). Return tofu to wok with shallots and toss gently until combined and heated through.


TIP: Draining tofu between paper towels removes moisture so it crisps up nicely in the wok.