Pan-Fried Tofu with Spicy Peanut Sauce and Asian Slaw
Golden pan-fried tofu cubes paired with a creamy, spicy peanut sauce and a crisp, tangy Asian-inspired slaw for a balanced vegetarian meal. This asian fusion-inspired vegetarian (vegetarian) ready in about 30 minutes blends block, pressed and cubed firm tofu, vegetable oil, smooth peanut butter 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 350 calories and feeds 4, 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, pressed and cubed firm tofu
- 3 tbsp vegetable oil
- 1/4 cup smooth peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sriracha sauce
- 2 tbsp water
- 2 cups shredded green cabbage
- 1 large shredded carrot
- 1/2 cup thinly sliced red bell pepper
- 2 sliced green onion
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu in a single layer and pan-fry for 3-4 minutes per side until golden and crisp. Remove and set aside.
- Step 2: In a small bowl, whisk together 1/4 cup smooth peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp sriracha sauce, and 2 tbsp water until smooth and creamy.
- Step 3: In a large bowl, combine 2 cups shredded green cabbage, 1 large shredded carrot, 1/2 cup thinly sliced red bell pepper, 2 sliced green onions, and 2 tbsp chopped fresh cilantro.
- Step 4: Pour half of the peanut sauce over the slaw and toss well to coat evenly.
- Step 5: Serve the pan-fried tofu on a plate with the dressed slaw alongside, drizzling the remaining peanut sauce over the tofu for extra flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Tofu with Spicy Peanut Sauce and Asian Slaw take to make?
Total time is about 30 minutes (15 min prep + 15 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 Spicy Peanut Sauce and Asian Slaw?
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 Spicy Peanut Sauce and Asian Slaw?
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 Spicy Peanut Sauce and Asian Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spicy Peanut Sauce and Asian Slaw vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
