Tofu & Snow Pea Stir-Fry with Peanut Sauce

A fast dinner recipe perfect for busy weeknights, this easy stir-fry recipe will quickly become a favorite. To save time, use precooked rice or cook rice a day ahead.

Tofu & Snow Pea Stir-Fry with Peanut Sauce
Prep Time:
30 mins
Total Time:
30 mins
4 servings


  • cup unsalted natural peanut butter

  • 3 tablespoons rice vinegar

  • 2 tablespoons low-sodium soy sauce

  • 2 teaspoons brown sugar (see Tip)

  • 2 teaspoons hot sauce, such as Sriracha

  • 1 (14 ounce) package extra-firm or firm tofu (see Tip)

  • 4 teaspoons canola oil, divided

  • 1 (14 ounce) package frozen (not thawed) pepper stir-fry vegetables

  • 2 tablespoons finely chopped or grated fresh ginger

  • 3 cloves garlic, minced

  • 2 cups fresh snow peas, trimmed

  • 2 tablespoons water, plus more if needed

  • 4 tablespoons unsalted roasted peanuts

  • 2 cups cooked brown rice


  1. Combine peanut butter, vinegar, soy sauce, sugar, and hot sauce in a medium bowl; whisk until smooth. Set aside.

  2. Drain tofu; pat dry with a paper towel. Cut into 3/4-inch cubes; pat dry again.

  3. Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add half the tofu and let cook, undisturbed, until lightly browned underneath, about 2 minutes. Stir and continue cooking, stirring occasionally, until browned all over, 1 to 2 minutes. Transfer to a plate. Add 1 tsp. oil to the pan, then the remaining tofu; repeat.

  4. Add the remaining 1 tsp. oil to the pan. Add frozen vegetables, ginger, and garlic; stir-fry until the ginger and garlic are fragrant and the vegetables have thawed, 2 to 3 minutes. Stir in snow peas. Add water, cover and cook until the peas are crisp-tender, 3 to 4 minutes.

  5. Push the vegetables to the edges of the pan. Add the reserved peanut sauce to the center and cook, stirring, until hot, about 30 seconds. Stir the vegetables into the sauce. Add the reserved tofu and cook, stirring, until heated through, 30 to 60 seconds. If necessary, add more water to make a creamy sauce. Sprinkle each serving with 1 Tbsp. peanuts; serve with rice.


Tips: If using a sugar substitute, we recommend Splenda Brown Sugar Blend. Follow package directions for 2 tsp. equivalent. Nutrition Per Serving with Substitute: Same as below except CAL 506, CARB 47g (sugars 9g), POTASSIUM 316mg.

Don't like tofu? Substitute 12 oz. boneless, skinless chicken breast or chicken tenders, cut into thin slices. When you brown the chicken in Step 3, be sure that it is cooked through.

Nutrition Facts (per serving)

514 Calories
27g Fat
49g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/4 cup stir-fry and 1/2 cup rice
Calories 514
% Daily Value *
Total Carbohydrate 49g 18%
Dietary Fiber 7g 26%
Total Sugars 12g
Added Sugars 3g 6%
Protein 23g 45%
Total Fat 27g 34%
Saturated Fat 4g 21%
Vitamin A 1331IU 27%
Vitamin C 13mg 14%
Folate 40mcg 10%
Sodium 376mg 16%
Calcium 136mg 10%
Iron 4mg 21%
Magnesium 99mg 24%
Potassium 319mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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