Dishes like this Peanut Tofu Stir-Fry are a breeze. It’s super flavorful, easy, and flexible. Not a fan of celery? Use 1 cup of any crunchy vegetable—try carrot, broccoli, cauliflower, or snap peas.

Serve the stir-fry in lettuce cups (see step 5) or with a green vegetable and black or brown rice.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Serves: 4
Time: 30 minutes

Ingredients

  • 2 Tbs. peanut butter

  • 3 Tbs. reduced-sodium soy sauce

  • 1 tsp. brown sugar or maple syrup

  • 1 14 oz. package extra-firm or firm tofu, cut into cubes

  • 1½ Tbs. + ½ Tbs. neutral-tasting oil (like peanut, sunflower, safflower, or grapeseed oil)

  • 2 stalks celery, sliced

  • 1 bunch scallions, cut into 1-inch pieces

  • ¼ cup roasted, salted peanuts

  • 3 cloves garlic, minced

  • ½ inch ginger, minced

  • 8–10 butter or leaf lettuce leaves

  • 1 cup shredded cabbage

  • 1 chile pepper (like jalapeño or serrano) or mini bell pepper, sliced

Instructions

  1. In a small bowl, whisk together the peanut butter, soy sauce, and sugar with ½ cup water. Blot the tofu cubes with a towel.
  2. In a large nonstick pan over medium heat, heat 1½ Tbs. oil until shimmering. Sauté the tofu until browned on 2–3 sides, 5–7 minutes. Remove from the pan with a slotted spoon, leaving as much oil behind as possible. Increase the heat to high. Stir-fry the celery, scallions, and peanuts until browned in spots, 1–2 minutes. Return the tofu to the pan. 
  3. While the tofu is cooking, make the sauce: In a small pan over medium heat, stir-fry the garlic and ginger in the remaining ½ Tbs. oil until light golden at the edges, about 1 minute. Whisk in the peanut butter mixture. Simmer until thickened, 1–2 minutes. 
  4. Toss the vegetables and tofu with the peanut sauce. 
  5. To serve as lettuce cups: Place a spoonful of the tofu-vegetable mixture in a lettuce leaf, then top with a little cabbage and chile or bell pepper.

Nutrition Information

Per serving (3/4 cup stir-fry in lettuce cups):

  • Calories: 290 

  • Total fat: 20 g  

  • Sat fat: 3 g  

  • Carbs: 13 g  

  • Fiber: 4 g  

  • Total sugar: 5 g  

  • Added sugar: 2 g  

  • Protein: 15 g  

  • Sodium: 520 mg  

sliced radishes and snap peas topped with feta cheese

Let's get cooking

Recipes from The Healthy Cook

You can't get to healthy without delicious! That's where our recipes from The Healthy Cook, Kate Sherwood, come in. Search by categories like salads, soups, side dishes, vegetarian, vegan, and more.

Browse recipes