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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I’ll never forget my trip to Malaysia. The bustling night markets, the fragrant spices hanging in the air, and the sheer variety of food – it was an experience that ignited my passion for cooking. This tofu stir-fry is inspired by those incredible flavors, tweaked and perfected to be a weeknight staple in my own kitchen. It's got that perfect balance of sweet, savory, and spicy that makes Malaysian cuisine so addictive.
What I adore most about this recipe is its versatility. Feel free to swap out veggies based on what’s in season or what you have on hand. Bell peppers, broccoli, snow peas – they all work beautifully. And if you’re not a fan of tofu, tempeh or even chicken can easily take its place. The real star is the peanut sauce; it's the kinda sauce you'll want to put on everything. Seriously, EVERYTHING! Just a warning, though: you might find yourself making it every week!
Required Equipments
- Wok or large skillet
- Cutting board
- Knife
- Mixing bowls
- Measuring cups and spoons
Malaysian Tofu Stir Fry with Peanut Sauce: Frequently Asked Questions
Malaysian Tofu Stir Fry with Peanut Sauce
Craving a taste of Southeast Asia? This Malaysian Tofu Stir-Fry with Peanut Sauce is a flavor explosion, featuring crispy tofu, fresh vegetables, and a rich, savory peanut sauce. Its quick, easy, and absolutely delicious!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Press the tofu: Wrap firm or extra-firm tofu in paper towels and place a heavy object on top (like a cast iron pan or a stack of books) for at least 30 minutes to remove excess water. This will help the tofu get nice and crispy when stir-fried. Think of it as giving your tofu a spa day!
- Prepare the tofu: Cut the pressed tofu into 1-inch cubes. In a bowl, toss the tofu with 1 tablespoon of cornstarch and a pinch of salt. Make sure the tofu is evenly coated. This coating is KEY for achieving that delightful crispy texture.
- Make the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup for a vegan option), rice vinegar, sesame oil, sriracha (or chili garlic sauce, if you like extra heat), and grated ginger. Add water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Taste and adjust the seasonings as needed – more sriracha for heat, more honey for sweetness, etc.
- Prep the vegetables: Chop your vegetables of choice. I recommend a mix of colorful veggies like bell peppers, carrots, broccoli, and snow peas. Mince the garlic and set aside. Having everything prepped and ready to go is crucial for a smooth stir-frying experience.
- Stir-fry the tofu: Heat 1-2 tablespoons of oil in a large wok or skillet over medium-high heat. Once the oil is hot, add the tofu and stir-fry until golden brown and crispy on all sides. This usually takes about 8-10 minutes. Don’t overcrowd the pan; you may need to work in batches to ensure even browning. Remove the tofu from the wok and set aside.
- Stir-fry the vegetables: Add the chopped vegetables and minced garlic to the wok and stir-fry for 3-5 minutes, until they are tender-crisp. Don't overcook them; you want them to retain some of their bite.
- Combine and simmer: Return the crispy tofu to the wok. Pour the peanut sauce over the tofu and vegetables. Stir to combine, ensuring everything is evenly coated with the sauce. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
- Serve: Serve the Malaysian Tofu Stir-Fry hot over rice or noodles. Garnish with chopped peanuts, fresh cilantro, and a squeeze of lime juice, if desired. Enjoy immediately!
📝 Notes
- For a spicier dish, add more sriracha or a pinch of red pepper flakes.
- Feel free to adjust the amount of honey or soy sauce to your liking.
- If you don’t have rice vinegar, apple cider vinegar works as a good substitute.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 450 kcal
Protein: 25 g
Fat: 25 g
Carbohydrates: 35 g
Fiber: 8 g
Calcium: 150 mg
