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Tofu and Peanut Stir Fry
2min read

Crispy Tofu and Peanut Stir Fry

by Valentina Concordia

2min read

Like take-out only better. This saucy, peanut-y and addicting vegan stir fry tastes rich but feels light, thanks to ginger, rice vinegar and spring onions which provide endless freshness and the perfect amount of acidity to every bite. You can sub the tofu for tempeh (or leave it out entirely) and you can use whatever type of noodle you have on hand, soba, ramen, rice - go wild!

Prep Time

15 mins

Cook Time

20 mins




400g tofu block 
2 tbsp neutral oil
20g ginger, minced
40g spring onions, finely sliced
80g green beans, halved (or other crisp veg)
3 tbsp peanut butter 
4 tbsp soy sauce 
1 tbsp maple syrup 
2 tbsp rice wine vinegar
1 tbsp sesame oil 
300g soba, ramen or rice noodles

To serve: 
1 lime, sliced 
1 tbsp sesame seeds
Chilli oil, optional



Drain and pat dry the tofu for 5-10 minutes - removing as much water as possible ensures it’s crispy. Chop the tofu into roughly 4x2cm squares.


Heat oil in a large non-stick pan over medium heat. Add the tofu and let it cook for 4-5 minutes, untouched, until the heat facing side is golden brown. Flip the tofu and let it cook for 3-4 more minutes, until crisp and golden brown on both sides. Use a slotted spoon to remove the tofu from the pan, and set it aside until later. 


Add ginger and spring onions to the pan, and sauté for 6-8 minutes, until the spring onions are soft. Add the tofu back into the pan, along with the green beans. Sauté the green beans until they’re vibrant and have softened, 3-4 minutes. 


In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice wine vinegar and sesame oil. Stir the peanut sauce into the tofu and green beans, along with 60ml hot water and bring to a gentle simmer. 


In the meantime, cook your noodles according to the package instructions. 


Drain the noodles and transfer them to the pan with the tofu, sauce and noodles. Stir the noodles for 1-2 minutes, whilst still over heat, until fully coated in the sauce and glossy. 


Divide amongst dishes and serve topped with sesame seeds, chilli oil (optional) and lime juice. 


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

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Plant Power

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