Peanut-lime Tofu & Vegetable Stir-fry
Recipe type: Entree
Cuisine: Asian-Inspired
Prep time: 
Cook time: 
Total time: 
Serves: 2
An easy tofu and vegetable stir-fry perfect for using up any produce in your fridge. The peanut-lime sauce adds tons of flavor any vegetables, for a quick and delicious meal.
  • 1 15 oz. package tofu
  • 1 c broccoli florets, cut into bite sized pieces
  • 1.5 c fresh spinach
  • 1 clove garlic
  • ¼" ginger root, peeled and minced
  • 1 large green onion, sliced
  • 1 T olive oil
Peanut-Lime Sauce
  • ¼ c natural peanut butter
  • 2 T fresh lime juice
  • 2 T soy sauce or tamari
  • 3 T coconut milk
  • ½ t toasted sesame oil
  • 1 t Sriracha or to taste
  1. Cut the tofu into 3 thick slices and dry using a towel, paper towel, or tofu press for at least 10 minutes (this is important for crispy tofu). Cut the slices into ½" cubes.
  2. Heat the olive oil in a large skillet, I used cast iron. Add the garlic and the ginger, cook until just fragrant about 1 minute. Add the tofu and allow to cook for about 4 minutes before stirring to ensure it is well-browned. Cook for about 3 minutes more until the tofu is browned on both sides.
  3. While the tofu cooks prepare the sauce by mixing all ingredients together, stirring well.
  4. Add the broccoli and ¾ of the sauce to the skillet. Stirring well to coat. Cook until the broccoli is tender, about 4 minutes.
  5. Stir in the spinach and ¾ of the green onion, cook until the spinach is just wilted, about 2 minutes.
  6. To serve, drizzle the remaining sauce and sprinkle the remaining green onion atop the stir-fry. Serve with rice, cauliflower rice, or potatoes if desired.
Recipe by The Mexitalian at