Veggie and Tofu Stir-Fry

35 4 servings, 1-1/2 cups (375 mL) each
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4 servings, 1-1/2 cups (375 mL) each

This Veggie and Tofu Stir-Fry recipe has a smooth and creamy peanut sauce. What's the secret ingredient in this simple and delicious stir-fry? Peanut butter!

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What You Need

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Make It

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  • Mix peanut butter, 2 Tbsp. water, rice vinegar, brown sugar and Sriracha in medium bowl until blended. Set aside.
  • Heat 1 Tbsp. oil in large skillet on medium-high heat. Add tofu; cook and stir 6 to 8 min. or until golden brown. Remove from skillet; set aside.
  • Heat remaining oil in same skillet. Add broccoli and green beans; cook and stir 4 to 5 min. or until crisp-tender. Add asparagus and peas; cook and stir 2 min. Return tofu to skillet along with the dressing mixture; stir. Bring to a boil; cook and stir 2 to 3 min.
  • Meanwhile combine remaining water and corn starch until blended. Add to skillet; stir 1 to 2 min. or until sauce is thickened.

Kitchen Know How

For stir-frying, tofu needs to be firm and dry. Set the drained tofu on a paper towel and press gently with another paper towel to remove moisture from the surface. Look for tofu in the produce section of your grocery store.


  • 4 servings, 1-1/2 cups (375 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/2 cups (375 mL) each
Calories 310
% Daily Value
Total fat 20g
Saturated fat 2.5g
Cholesterol 0mg
Sodium 160mg
Carbohydrate 23g
Dietary fibre 7g
Sugars 8g
Protein 16g
Vitamin A 20 %DV
Vitamin C 60 %DV
Calcium 10 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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