This tofu satay stir fry is the easiest clean-out-the-fridge meal that will quickly become a weeknight hit!
One of the most special things about food is its deep cultural significance. It's truly one of my favorite ways to experience other cultures and appreciate our diverse practices as humans. Satay originates from Indonesia and is popular in many south-eastern Asian countries. It typically refers to grilled meat with a peanut-based sauce, and is often served with rice cakes called longtong.
With this being said, this satay tofu is in no way traditional, but inspired by the Asian flavours that I love. If you have the chance, I highly recommend trying authentic satay at an Indonesian owned restaurant!
Why You Need This Tofu Satay Stir Fry
There's a good reason why this recipe is a weeknight staple in my house:
- It's versatile- I love this vegetarian satay recipe because you can basically use whatever veggies you have on-hand.
- It uses pantry staples- I'm willing to bet that you already have most of the ingredients in your pantry. No need for an impromptu grocery run!
- Packed with healthy fats- Hopefully by now you've heard that fats are NOT to be feared. They're so important for many bodily functions, but also satisfaction! With the crispy tofu peanut sauce, we've got lots of delicious heart-health fats here.
Main Ingredients in this Satau Tofu
Tofu- I used extra-firm in this recipe to ensure that none of the cubes crumbled too much. I love tofu because it's a complete plant-based protein, while also containing calcium and iron.
Creamy peanut butter- Like I mentioned earlier, peanut butter is a great source of heart-healthy fats, but it also contains some protein!
Soy sauce- I like adding soy sauce for a salty, umami flavour. Alternatively, you can use coconut aminos.
Rice vinegar- I'm obsessed with the tang!
Sriracha- Feel free to leave this out if you're not a fan of spice.
Vegetables- Customizable based on what you have! I used peppers and bok choy, but I also think that carrots, eggplant, and broccoli would work wonderfully in this recipe. Little dietitian tip: try adding different colored veggies to consume a variety of nutrients!
Rice- White or brown, choose whatever your heart desires! In case you've forgotten, we prioritize carbs with our meals over here.
How To Make This Tofu Satay Stir Fry
Step One: Drain your tofu and press out the excess water. If you don't have a tofu press, you can wrap the block in a towel and stack a heavy book on top to gently press out moisture.
Step Two: Once pressed, slice tofu into ½-inch cubes and arrange on the parchment-lined baking sheet in a single layer. Bake for about 25 minutes.
Step Three: In the meantime, make your peanut sauce by whisking together peanut butter, soy sauce, sriracha sauce, rice vinegar and water. Make sure there are no lumps! You may need to add more water based on the thickness of your peanut butter.
Step Four: Heat a large skillet over medium heat. Once hot, add sesame oil and veggies, stir and add 1 teaspoon of water to the pan. Cover and allow veggies to steam for about 5 minutes, until tender.
Step Five: Make a well in the center of your veggies and pour your sauce in, add tofu and add toppings of choice.
Bonus Tips for this Vegetarian Satay Recipe
To switch up this recipe, I love to make tofu peanut noodles by swapping the rice for rice noodles. Like I keep saying, this recipe is so customizable! Change the base, veggies, or protein, it ends up delicious either way!
These tofu peanut noodles are delicious as-is, but topping it with crushed peanuts, green onion and a squeeze of lime really takes it to the next level.
Frequently Asked Questions
What if I'm allergic to peanuts?
Can I swap the tofu for another protein?
Is this recipe meal-prep friendly?
More Easy Dinner Recipes
- The Crispiest Easy Buffalo Tofu (oven or air fryer)
- Easy Shrimp with Mango Salsa Bowls
- Ginger Ground Chicken Meatballs
- 10 Minute Easy Tofu Alfredo
P.S. I LOVE SEEING MY RECIPES IN ACTION! IF YOU DECIDE TO MAKE THIS TOFU SATAY STIR FRY, DON’T FORGET TO TAG ME ON INSTAGRAM -@NOURISHEDBYNIC OR LEAVE A COMMENT BELOW!
Weeknight Tofu Satay Stir Fry
- 1 block extra firm tofu
- ⅓ cup creamy peanut butter
- 3 tablespoon soy sauce
- 1 teaspoon sriracha optional
- 1 tablespoon rice vinegar
- 2 tablespoon water
- 3 cups of vegetables of choice Ie. bell peppers, broccoli, bok choy, carrots, eggplant
- 1.5 teaspoon sesame oil
- 1 cup uncooked rice cooked according to package instructions
- Toppings: green onion crushed peanuts
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Drain your tofu and press out the excess water.
- Once pressed, slice tofu into ½-inch cubes and arrange on the parchment-lined baking sheet in a single layer. Bake for about 25 minutes.
- In the meantime, make your peanut sauce by whisking together peanut butter, soy sauce, sriracha sauce, rice vinegar and water.
- Heat a large skillet over medium heat. Once hot, add sesame oil and veggies, stir and add 1 teaspoon of water to the pan. Cover and allow veggies to steam for about 5 minutes, until tender.
- Make a well in the center of your veggies and pour your sauce in, add tofu and top with sliced green onions and chopped peanuts.