Spicy Tofu and Broccoli Recipe with Peanut Butter Sauce

Okay so real talk? I’ve been OBSESSED with this spicy tofu and broccoli dish lately. Not even kidding, I’ve made it three times in the past two weeks! It’s one of those simple tofu recipes that’s perfect for those nights when you’re racing from one thing to the next and somehow still need to feed everyone before bedtime chaos ensues.

And can we just talk about how amazing Asian broccoli and tofu recipes are when paired with actual Thai red chili peppers?? Life-changing, people.

I first got the inspiration for this tofu meal idea last month while I was up at 1 AM (classic Libra night owl problems) binge-watching this K-drama where the main character kept eating these amazing-looking noodles with peanut sauce. My stomach was literally growling so loud I thought I’d wake Mark up! So naturally, instead of sleeping, I started planning this spicy broccoli recipe in my Notes app like the totally normal person I am.

This serves 4 people generously, making it perfect for our family of four, though Jake usually picks out the “spicy bits” while the rest of us load up on the good stuff. More for me! If you’re looking for easy tofu dinners that please everyone, this one’s going in your regular rotation.

How to Cook this Tofu Dish: The Spicy Tofu Recipe You’ll Crave

Look, I’m not saying this dish has magical powers, but last Tuesday a friend stopped by unexpectedly and I quickly whipped this up. She texted me THREE TIMES the next day asking for the recipe.

This isn’t just another tofu and broccoli stir fry recipe. The sauce is what makes this one of the best tofu recipes in my collection – it’s so creamy you’ll want to bathe in it (weird visual, sorry not sorry). It’s got that perfect balance of spicy from the red chili peppers, creamy from the peanut butter, and just enough sweetness to keep you going back for more.

The firm tofu recipes I’ve tried before never quite achieved that perfect texture, but the method I’m sharing helps you get tofu that’s crispy on the outside while staying tender inside.

And the broccoli recipes I’ve developed over the years have taught me that broccoli soaks up sauce like it was BORN for this purpose. Plus those crunchy peanuts on top? chef’s kiss

Ingredients for Your Tofu Dinner

• 14 oz (400g) firm tofu, pressed and cubed
• 4 cups broccoli florets – about 2 small heads
• 3 tablespoons vegetable oil, divided
• 1 tablespoon fresh ginger, minced (I’ve definitely used the pre-minced stuff from a jar on busy days, no judgment)
• 3 garlic cloves, minced
• 2-3 fresh red chili peppers, finely chopped (seeds removed if you’re a heat wimp)
• ½ cup natural peanut butter (the drippy kind, not the shelf-stable stuff)
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup (honey works too if that’s your jam)
• ½ cup coconut milk (from a can, not that watery refrigerated stuff)
• ¼ cup water (more if your sauce gets too thick)
• ¼ cup crushed peanuts for garnish
• 4 spring onions, chopped
• Cooked jasmine rice for serving (about 2 cups uncooked). Or normal white rice.

Step-by-Step Instructions for this Easy Vegan Tofu Recipe:

1. First, ya gotta press your firm tofu! Wrap it in paper towels, place something heavy on top (I use my astrology books – they’re surprisingly weighty), and let it sit for 15 minutes while you prep everything else. This is how to cook tofu properly – don’t skip this step!
2. Meanwhile, make your sauce by whisking together the peanut butter, soy sauce, rice vinegar, maple syrup, and water until smooth. This is where I usually sample a spoonful and then another and then whoops half the sauce is gone. Self-control? Never heard of her.
3. Cut your pressed tofu into cubes and pat them dry again. Heat 2 tablespoons of oil in a large non-stick pan over medium-high heat. This easy tofu method will transform you into a tofu lover, promise.
4. Toss those tofu cubes in and DON’T TOUCH THEM for at least 3-4 minutes. I’m serious! This is when I usually check Instagram and suddenly 15 minutes have passed. Anyway, you want them golden brown on the bottom.
5. Flip the tofu pieces and cook another 3 minutes until multiple sides are crispy. Take them out and set aside. Try not to eat them all immediately (this is genuinely hard).
6. In the same pan, add your remaining oil, then throw in the ginger, garlic, and chopped chili peppers. Stir it around for about 30 seconds until your kitchen smells like heaven and your eyes are watering a bit.
7. Now dump in those broccoli florets and stir-fry for about 4-5 minutes. I like my Asian broccoli with some bite still – nobody wants mushy broccoli, it’s giving cafeteria vibes.
8. Pour in your peanut sauce and coconut milk, stirring to combine. Let it bubble away for about 2 minutes until it starts getting thick and glossy.
9. Gently add your tofu back in and toss everything together so it’s all coated in that glorious sauce. Let it simmer for another 2-3 minutes. (Or just serve and pour the sauce on top if you want that beautiful green broccoli to pop in the pics you take)
10. Serve it up over rice, topped with those crunchy peanuts and fresh spring onions!

Servings: 4

Storage Tips for Your Tofu Meal

This tofu dinner keeps in the fridge for 3-4 days in a sealed container. The sauce gets even better overnight – kind of like how my personality improves after coffee.

For reheating, add a splash of water or more coconut milk and warm it up gently. Microwaving works but the stovetop keeps the tofu crispier.

You can freeze portions for up to a month! Just thaw overnight in the fridge before reheating. Past-me has saved future-me many times with frozen portions of this after yoga when I’m too tired to human properly.

Notes and Tricks For This Healthy Tofu Recipe:

So after making this approximately 478 times (I’m barely exaggerating), here are my hot tips for the best spicy tofu recipes:

Super-firm tofu is WORTH IT if you can find it. It saves pressing time and gets crispier. I found some at Trader Joe’s and nearly cried tears of joy in the store. The cashier was concerned.

If you’re using regular firm tofu recipes, press it between dinner plates with a can of beans on top if you don’t have a fancy tofu press (which I bought during a late-night online shopping spree and Mark STILL gives me side-eye about).

For extra spicy food kick, don’t just increase the chili peppers – add a teaspoon of chili oil at the end. You’re welcome.

If you accidentally make it too spicy (I did this when Mercury was in retrograde last month and my measuring skills went haywire), add more coconut milk and a tiny extra drizzle of maple syrup to balance it.

Those little Thai bird’s eye chilies? POTENT. I accidentally touched my eye after cutting them once and thought I was going to have to call poison control. Maybe wear gloves if you’re using those little demons.

Pairing Suggestions for Spicy Broccoli Recipes

Need some ideas to complete your tofu dinner? I gotchu:

• Cucumber salad! Just slice a cucumber thin, toss with rice vinegar, a pinch of sugar, and sesame seeds. The cool crunch balances the spicy food perfectly.
• Mango sticky rice for dessert! Yes, I’m enabling your Thai food cravings. When Anna comes over for dinner, she always begs for this combo.
• Cold beer. Or coconut water if you’re being virtuous. Or a spicy margarita if it’s Friday and you’ve survived another week of existential dread and carpool duty.
• Vegetable spring rolls make a great starter if you’re feeling fancy or having friends over. Store-bought ones heated in the oven are TOTALLY FINE. This is a judgment-free zone.

FAQ: Everything You Need to Know About Tofu Recipes for Beginners

Can I tone down the spice but still get good flavor in spicy food recipes?

Heck yes! Use just one chili pepper and remove ALL the seeds. The ginger, garlic, and peanut sauce still give amazing flavor without setting your mouth on fire. Jake’s portion always gets made this way, and honestly, it’s still delicious.

Will these simple tofu recipe actually make my tofu crispy or are you lying to me?

I swear on my extensive K-drama collection that this method works! The key to how to cook tofu properly is 1) pressing it well, 2) patting it super dry, 3) using a hot pan, and 4) NOT STIRRING IT CONSTANTLY. Patience, grasshopper. Let those sides get golden before flipping.

Can I use a different vegetable? Broccoli recipes and I are in a fight.

Absolutely! I’ve made this with cauliflower, green beans, bell peppers, and even baby bok choy. One time during a pandemic grocery shortage, I used frozen stir-fry veggies and while not ideal texture-wise, the sauce made everything delicious anyway.

My sauce separated and looks weird. Did I summon a kitchen demon?

No worries! This usually happens if your peanut butter was cold or the pan temperature dropped too much. Just take it off the heat and whisk vigorously until it comes back together. Works every time!

Is this tofu recipe healthy enough for a complete dinner?

OH YEAH. The combo of protein-rich tofu, fiber-packed broccoli, and that creamy peanut sauce over rice is super satisfying. Mark (who was skeptical about meatless dinners when we first met) always goes back for seconds. These healthy tofu recipes can be a complete meal with just rice added.

Easy Tofu Recipe Variations For When You’re Feeling Fancy

The “I Just Got Back From Thailand” Vegan Tofu Recipe

Add 2 tablespoons of red curry paste to the sauce and swap lime juice for the rice vinegar. Throw in some Thai basil at the end if you’re feeling extra. It’s giving major Chiang Mai street food vibes.

After our trip to Thailand three years ago, I made this version for two weeks straight until Emily threatened a hunger strike if she saw another peanut sauce. Kids, am I right?

The “Clean Out The Fridge” Tofu Veggie Stir Fry

This recipe with peanut sauce work on LITERALLY any protein and veggie combo. Chickpeas instead of tofu? Amazing. Whatever random vegetables are wilting in your crisper drawer? Throw ’em in! Last week I used up some sad-looking bell peppers and half an onion, and it was still fantastic.

Why This Broccoli and Tofu Recipe for Beginners Will Change Your Life

There’s something about this dish that just hits different. Maybe it’s how the spicy, creamy sauce coats every bite. Maybe it’s how quickly it comes together on chaotic weeknights. Maybe it’s because everyone in my house will actually eat it (modified versions for the spice-averse child, of course).

Whatever magic this recipe holds, it’s earned its place in my regular rotation of best broccoli and tofu recipes. Between Wednesday deadlines, and the general chaos of raising humans while trying to maintain my sanity, I need meals that deliver maximum flavor with minimum effort.

So the next time you’re staring into your fridge at 5:30 pm with no dinner plan and hungry people circling like sharks, remember this recipe. Your taste buds (and your family) will thank you!

And if you make it, please DM me a pic! Nothing makes me happier than seeing other people enjoy these tofu recipes. Except maybe finding out my favorite K-drama is getting another season. Or when Target has a sale. Or when Mercury is NOT in retrograde. You get it.