Crispy golden tofu and a rainbow of sautéed vegetables are tossed in a velvety peanut-ginger sauce that’s creamy, tangy, and lightly spicy, then finished with crunchy peanuts. A fast, weeknight-friendly stir fry that’s bold yet balanced in every bite.
Prep tofu: Slice the tofu in half lengthwise, then quarter each slab and cut into triangles (or cube). Pat dry and drain well.
Make the sauce: In a large jar or measuring cup, whisk together soy sauce, peanut butter, rice vinegar, brown sugar (or maple syrup), sriracha, water, and cornstarch until smooth; set aside.
Cook tofu (pan-fry option): Heat 1 tablespoon oil in a wok or large skillet over medium heat. Add tofu and cook 5–7 minutes per side until crispy and golden. Remove, sprinkle lightly with salt, and set aside. Add 1 additional tablespoon oil to the pan.
Cook tofu (air-fry option): Line air fryer basket with parchment; arrange tofu so pieces don’t touch. Lightly spray with cooking spray and season with a pinch of salt; flip and repeat. Air fry at 415°F for 10–15 minutes until golden. Meanwhile, warm 1 tablespoon oil in a wok or large skillet over medium heat.
Aromatics: Add ginger, garlic, and the white portions of the green onions to the preheated pan; sauté 30–60 seconds until fragrant.
Stir fry (stems first): Add bell pepper, carrot, and broccoli stems; cook 3–5 minutes until the bell pepper is tender-crisp.
Add florets: Add broccoli florets and cook 2–3 minutes until bright green and just tender.
Combine and sauce: Return/add tofu to the pan. Pour in the peanut ginger sauce; toss to coat and cook 1–2 minutes, stirring, until the sauce thickens and glazes the tofu and vegetables.
Serve: Divide over cooked rice or noodles. Garnish with reserved green onion greens and chopped salted peanuts; adjust seasoning or heat with additional salt or sriracha to taste.