This vegan Thai tofu and broccoli stir-fry gets its bold flavor from jarred Thai peanut satay sauce, which makes a weeknight dinner feel a lot more special without much extra effort. Crisp-edged baked tofu, tender-crisp broccoli, baby carrots, and baby corn all get coated in the rich, peanutty sauce, then finished with fresh scallions and cilantro for a bright, herby lift.
What makes this dish such a good one to keep in your regular rotation is how surprisingly light it is for something so flavorful - Thai peanut satay sauce delivers a lot of taste without being overly heavy. Serve it over rice or bean-thread noodles, alongside a simple slaw dressed in sesame-ginger dressing, for a complete meal that comes together in under 30 minutes. It's also a great way to use up baby carrots and other quick-cooking vegetables you already have on hand.
Key Ingredients & Substitutions
- Baked tofu - already seasoned and firm, this cuts down on prep and holds its shape well when sautéed into crisp, golden strips.
- Broccoli - cut into bite-sized florets so it steams quickly and evenly alongside the carrots and corn.
- Baby carrots and baby corn - these add color, crunch, and a bit of sweetness. Canned baby corn is a convenient shortcut here.
- Thai peanut satay sauce - the flavor backbone of the dish. A jarred version keeps things quick, though homemade Peanut Sauce works beautifully too.
- Scallions and cilantro - stirred in at the end and used as garnish, these add a fresh, herby brightness that balances the rich sauce.
Helpful Tips
- Heat the oil and soy sauce together before adding the tofu - this helps the tofu develop a deeper golden color as it sautés.
- Let the tofu sauté undisturbed for a minute or two at a time so it develops a good crisp crust rather than steaming in the pan.
- Cover the pan while the broccoli, carrots, and corn steam together - this helps everything cook through evenly in just a few minutes.
- Add the peanut sauce off the direct heat if it seems to be reducing too quickly, since it can scorch on the bottom of the pan.
Variations
Swap in snap peas, red bell pepper strips, or sliced mushrooms for some of the vegetables if you'd like more variety. A squeeze of fresh lime juice at the end brightens the dish nicely if you want a little acidity to cut through the richness of the sauce. For more heat, add extra dried red pepper flakes or a drizzle of sriracha along with the peanut sauce.
Serving Ideas
Serve this over steamed rice or bean-thread noodles to soak up the extra sauce, alongside a simple coleslaw dressed in sesame-ginger dressing for crunch and contrast. Strips of red bell pepper and halved cherry tomatoes make a nice colorful side as well.
Storing & Freezing
Leftovers keep well in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave. This dish freezes reasonably well for up to 2 months, though the broccoli and carrots will soften somewhat once thawed and reheated.
Recipe
Vegan Thai Tofu & Broccoli
Ingredients
- 1 tablespoon safflower or other high-heat oil
- 1 tablespoon reduced-sodium soy sauce or tamari
- 8 ounce package baked tofu cut into narrow strips
- 2 large broccoli crowns cut into bite-sized florets
- 1 cup baby carrots halved lengthwise
- 15 ounce can baby corn drained, reserve ¼ cup liquid
- 8 ounce jar Thai peanut satay sauce or use 1 cup homemade Peanut Sauce
- 2 scallions sliced, plus more for garnish
- ¼ cup fresh cilantro minced, plus more for garnish
- dried hot red pepper flakes to taste
Instructions
- Slowly heat the oil and soy sauce together in a wide skillet, stirring together as they heat. Add the tofu and stir quickly to coat with the liquid. Sauté over medium-high heat until golden-brown and crisp on most sides, about 8 minutes. Remove to a plate.
- Combine the broccoli florets, baby carrots, and baby corn with ¼ cup of its liquid in a stir-fry pan or large skillet. Cover and steam until the broccoli is bright green and tender-crisp.
- Gently stir in the tofu and Thai peanut satay sauce. Cook over medium heat, stirring, until the sauce covers everything evenly. Remove from the heat.
- Stir in the scallions, cilantro, and red pepper flakes, and serve. Pass around extra scallions and cilantro for topping individual servings, if you'd like.
Frequently Asked Questions
Can I use homemade peanut sauce instead of jarred?
Yes - about 1 cup of homemade Peanut Sauce works well in place of the jarred Thai peanut satay sauce. The flavor will be a little different depending on the recipe you use, but the dish will turn out just as delicious.
Can I use a different type of tofu?
Yes - extra-firm tofu, pressed well and cut into strips, works fine if you don't have baked tofu on hand. It will need a bit more oil and time in the skillet to develop the same crisp, golden exterior that pre-baked tofu already has.
Is this recipe very spicy?
Not particularly - most of the heat comes from the dried red pepper flakes, which are added to taste at the end, so you're in full control. Leave them out entirely for a milder dish the whole family will enjoy, or add extra along with a drizzle of sriracha if you like things spicier.
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