Peanut Tofu Stir-Fry

Peanut Tofu Stir-Fry Recipe, Vegan Gluten-Free

Peanut Tofu Stir-Fry Recipe, Vegan Gluten-Free

I love experimenting with hearty dinner recipes – my latest creation is this protein-packed bowl of stir-fried tofu with veggies in a zesty peanut sauce. The stir-fry is best served over a bed of wholegrain rice or quinoa. It’s packed with flavour, from lemon to ginger, and finished with fresh coriander and crunchy cashew nuts!

It may sound complicated but trust me, this is actually incredibly easy to throw together. Tofu is an excellent source of vegetarian protein, and I find that a stir-fry makes the ideal lazy dinner when you get home from a long day.

Feel free to swap in whatever vegetables you want to use up from the fridge – if you’ve got mushrooms or courgette lying around, why not throw them into the mix? This will leave you feeling super satisfied, plus means tomorrow’s packed lunch is sorted. It’s also gluten-free, dairy-free and vegan!

Peanut Tofu Stir-Fry Recipe, Vegan Gluten-Free


Peanut Tofu Stir-Fry Recipe, Vegan Gluten-Free

Peanut Tofu Stir-Fry Recipe


Serves 3 (save leftovers for tomorrow’s lunch!)

  • 1 large block firm tofu, cubed (I use organic & non-GMO)
  • 2 tbsp coconut oil
  • 1 small onion, diced
  • 1 clove garlic, crushed
  • 2 cm fresh ginger
  • Handful of fresh coriander, chopped (reserve a little for garnish)
  • 1 medium carrot, thinly sliced
  • 10 cherry tomatoes
  • Juice of 1/2 lemon
  • 4 tbsp natural peanut butter
  • 1/3 cup coconut milk
  • 1/2 tsp chilli flakes
  • 1/2 tsp paprika
  • 1 cup wholegrain rice
  • Handful of roasted cashews, roughly chopped, to garnish


  1. Cook the rice according to packet instructions.
  2. Meanwhile, heat coconut oil in a frying pan on a medium-high heat and sauté the onion and garlic until translucent.
  3. Add the ginger, chilli flakes, paprika, carrots and cherry tomatoes and sauté for 2 minutes.
  4. Stir in the peanut butter, lemon juice, coconut milk and coriander.
  5. Add the tofu and reduce the heat to medium. Put the lid on the pan and cook for 10-12 minutes, stirring regularly.
  6. Divide the rice between two bowls, top with tofu and pour over the sauce. Garnish with cashews and coriander and serve.

If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations!

Check out my other savoury recipes below:

Peanut Tofu Stir-Fry Recipe, Vegan Gluten-Free


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