Pan-Fried Tofu with Peanut-Ginger Sauce
Golden pan-fried tofu cubes coated in a rich peanut-ginger sauce, served over steamed jasmine rice for a satisfying vegan meal. This asian-inspired vegan ready in about 35 minutes blends block, drained and pressed firm tofu, cornstarch, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz block, drained and pressed firm tofu
- 3 tbsp cornstarch
- 2 tbsp vegetable oil
- 1/4 cup smooth peanut butter
- 2 tbsp soy sauce
- 1 tbsp, grated fresh ginger
- 2 cloves, minced garlic
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 1/4 cup water
- 2, sliced for garnish scallions
- 1 cup uncooked jasmine rice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut the drained and pressed 14 oz block of firm tofu into 1-inch cubes. Toss gently with 3 tbsp cornstarch in a bowl until each piece is evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook for 3-4 minutes on each side until all sides are golden and crisp.
- Step 3: While the tofu cooks, whisk together 1/4 cup smooth peanut butter, 2 tbsp soy sauce, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tbsp lime juice, 1 tbsp maple syrup, and 1/4 cup water in a small bowl until smooth.
- Step 4: Once tofu is golden, reduce heat to medium, pour the peanut-ginger sauce over the tofu in the skillet, and gently toss to coat. Cook for 2 more minutes until the sauce thickens and glazes the tofu.
- Step 5: Meanwhile, cook 1 cup uncooked jasmine rice according to package instructions.
- Step 6: Serve the tofu over the steamed jasmine rice and garnish with 2 sliced scallions for freshness.
Frequently asked questions
How long does Pan-Fried Tofu with Peanut-Ginger Sauce take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Fried Tofu with Peanut-Ginger Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Fried Tofu with Peanut-Ginger Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Tofu with Peanut-Ginger Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Fried Tofu with Peanut-Ginger Sauce vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
