Simple Weeknight Stir Fry w/ Easy Peanut Sauce

This simple stir fry comes together in less than 20 minutes, perfect for a busy weeknight. It’s filling, nutritious, and highly versatile for using whatever veggies and proteins you have on hand. Try tofu, tempeh, edamame, cashews, peanuts… go wild!

If you make a big batch of my favorite Thai Peanut Sauce ahead, it’s even quicker!

Simple Weeknight Stir Fry

Veggies | Protein | Fat | Grain (Optional)
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Active Time: 15 minutes
Inactive Time: 15 minutes
Servings 1


Stir Fry Veggies (Choose a Few)

  • Broccoli
  • Bok choy
  • Bell peppers
  • Snap peas
  • Green beans
  • Purple or green cabbage
  • Onion
  • Carrots

Protein Options

  • Tofu (firm or extra firm), cubed
  • Tempeh, cubed
  • Edamame, shelled

Quick Peanut Sauce (Makes About 2 Servings)

  • 1/4 cup peanut butter, 2 oz
  • 1 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1/2 inch piece of fresh ginger root, finely grated
  • 1 clove garlic, finely minced or pressed
  • 1/2 lime, juiced
  • 1/2 tsp chili garlic sauce, more or less depending on heat preference
  • Splash of coconut milk or water, optional, to thin

Stir Fry Seasoning

  • 1 tsp sesame oil, or other cooking oil of choice
  • soy sauce, to prevent sticking and to steam the veggies a bit

Yummy Garnishes

  • Roasted whole cashews
  • Peanuts
  • Green onions, sliced
  • Cilantro leaves, chopped
  • Sprinkle of sesame seeds
  • Rice, to serve, optional


Tips for a Successful Stir Fry

  • For best results, use a heavy bottomed skillet (like cast iron) or a wok over medium high heat. The key to not sticking is to add vegetables to a hot pan with hot oil, they should sizzle when you drop them in. The oil should to be hot before you start cooking, but reduced to a medium heat once you start cooking.
  • Add a splash of soy sauce to the stir fry partway through cooking to add some yummy flavor, prevent sticking, and add a bit of moisture.
  • Cut all of the vegetables to a similar size to ensure they cook evenly.
  • Add vegetables that take longer to cook at the beginning (such as onions, carrots, green beans, and peppers) and then add quick-cooking vegetables that only need a few minutes toward the end (such as broccoli florets, snap peas, cabbage, and bok choy)

Cooking Tempeh & Tofu

  • I like to steam the tempeh, plain and cubed, in a steamer basket with a splash of water at the bottom, covered with a lid, for 3-5 minutes. Then I'll toss the warm tempeh in a bit of peanut sauce.
  • For tofu, I like to put plain, wet, unpressed cubes of tofu on a baking sheet lined with parchment paper and bake for 10-15 minutes, until a golden crust has formed and they have dried out a little. Then I toss them in a bit of peanut sauce, just like with the tempeh.

How to Make the Peanut Sauce

  • Just combine the ingredients in a cup with a fork and add water or coconut milk to thin as needed. Taste and adjust seasonings to your liking. Be sure to grate the ginger and garlic very finely, or you can also pulse in a blender cup to combine and incorporate the more solid ingredients.


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