Photo of Tofu stir-fry with peanut sauce by WW

Tofu stir-fry with peanut sauce

3 - 5
PersonalPoints™ per serving
Total Time
45 min
25 min
20 min
This vegan dish boasts a super sweet-and-spicy peanut sauce. Searing the tofu first makes its crispy on the outside so it doesn’t fall apart during stir-frying.


Firm tofu

12 oz, sliced in several 1/4-inch-thick pieces

Creamy peanut butter with omega-3

2 Tbsp

Low sodium soy sauce

2 Tbsp


2 Tbsp, warm

Dark brown sugar

1 Tbsp

Minced garlic

1 tsp

Ginger root

1 tsp, minced

Rice wine vinegar

1 tsp

Sambal oelek

½ tsp, or more to taste

Cooking spray

2 spray(s)

Sweet red pepper(s)

1 large, thinly sliced

Uncooked sugar snap peas

1 cup(s)

Kosher salt

½ tsp

Uncooked green cabbage

2 cup(s), shredded

Uncooked carrot(s)

1 large, cut into thick strips

Uncooked scallion(s)

6 medium, thinly sliced

Unsalted toasted sesame seeds

1½ Tbsp


  1. Line a sheet pan with paper towels; place tofu on top. Cover tofu with a few layers of paper towel and press down lightly with your hands to dry it; let tofu drain while you prepare the other ingredients.
  2. To make peanut sauce, in a small bowl, whisk together peanut butter, soy sauce, water, sugar, garlic, ginger, vinegar and sambal oelek; set aside.
  3. Coat a large nonstick skillet (or wok) with cooking spray; set over high heat. When pan is hot, add tofu; cook until browned, about 3 to 5 minutes per side. Remove tofu from pan and slice into thick strips; set aside.
  4. Add pepper and snap peas to same skillet (or wok) and sprinkle with salt; stir-fry for 5 minutes. Add cabbage, carrot and reserved peanut sauce; toss to coat and stir-fry until cabbage wilts, about 1 to 2 minutes (if the sauce appears too thick, stir in some additional water). Add seared tofu and scallions; stir to coat and cook until heated through. Garnish with sesame seeds and serve. Yields about 1 1/2 cups per serving.