Crispy Tofu & Stir-Fried Vegetables with Peanut Sauce

If you're looking to make a vegetarian meal or side give this recipe a try. This stir-fry features Jif® No Added Sugar Creamy Peanut Butter Spread, tofu, vegetables, garlic and sriracha sauce.
Prep Time 10 min
Cook Time 15 Min
Servings 4
Difficulty Easy


  • 1/2 cup Water
  • 1/4 cup Jif® No Added Sugar Creamy Peanut Butter Spread
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Sriracha sauce
  • 2 cloves garlic, minced
  • 1/2 cup cornstarch
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 3/4 cup Vegetable Oil
  • 1 (12 to 14 oz.) block extra-firm tofu
  • 1 (12 to 16 oz.) package frozen stir-fry vegetables
  • hot cooked rice


  • Step 1

    WHISK water, peanut butter, soy sauce, vinegar, Sriracha and garlic in small bowl until smooth. Set aside.

  • Step 2

    STIR cornstarch, salt and pepper in shallow dish until blended.

  • Step 3

    HEAT oil in large nonstick skillet over medium-high heat.

  • Step 4

    CUT tofu in half lengthwise, then into 1/2-inch thick slices. Coat with cornstarch mixture. Place in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Remove from skillet. Drain on paper towels.

  • Step 5

    DRAIN off all but 1 tablespoon oil from skillet. Prepare stir-fry vegetables in same skillet according to package instructions. When almost done, stir in peanut butter mixture. Top with tofu. Heat through. Serve over rice.

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