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Dinner recipe · from the recipe book

Thai Peanut Tofu and Broccoli Stir-Fry

Crisp-edged tofu and tender-crisp broccoli in a glossy, tangy peanut-lime sauce with a gentle chili kick, served over fluffy jasmine-style rice.

Thai Peanut Tofu and Broccoli Stir-Fry

Ingredients

  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2¼ cups520 gWater
  • 1¼ lb600 gFirm tofupressed and cut into 3/4-inch cubes
  • 1 tbsp10 gCornstarch
  • 1½ tbsp20 gCanola oil
  • 4⅓ cups florets400 gBroccolicut into bite-size florets
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • 3 cloves9 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • ¼ cup60 gPeanut butter, no salt added
  • 3 tbsp40 gLow-sodium soy sauce
  • 2 tbsp30 gLime juice
  • 2½ tsp packed12 gBrown sugar
  • ½ tsp1 gCrushed red pepper
  • 2 medium30 gGreen onionsthinly sliced
  • ½ cup chopped8 gFresh cilantrochopped
  • 2 tbsp20 gDry-roasted peanuts, unsaltedchopped

Steps

  1. Bring the rice and most of the water (keep back about a quarter cup for the sauce) to a boil in a pot, cover, and simmer on low for 15 to 18 minutes until tender; rest off the heat, covered.
  2. Meanwhile, whisk the peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes and the reserved water into a smooth sauce.
  3. Toss the tofu with the cornstarch. Heat most of the oil in a large skillet over medium-high heat and fry the tofu, turning, for 8 to 10 minutes until golden and crisp on the edges. Move it to a plate.
  4. Add the remaining oil, the broccoli and a splash of water; cover and cook 3 minutes. Uncover, add the bell pepper and stir-fry 2 minutes more until tender-crisp.
  5. Stir in the garlic and ginger for 30 seconds until fragrant.
  6. Return the tofu, pour in the sauce and toss for 1 to 2 minutes until glossy and hot, adding a little water if it gets too thick.
  7. Fluff the rice and serve the stir-fry over it, topped with the green onion, cilantro and peanuts.

Contains: Peanuts, Gluten, Soy.

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Saved in the Every Helping recipe book on October 19, 2026.

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