Pan-Fried Tofu with Spicy Thai Chili-Peanut Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden pan-fried tofu served with a vibrant Thai chili sauce topped with crushed peanuts, perfect with steamed jasmine rice. This Thai-inspired vegetarian recipe, ready in about 40 minutes, pairs firm tofu, vegetable oil, Thai red chili paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 25 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu for 20 minutes, then cut into 1-inch cubes. Heat 3 tbsp vegetable oil in a non-stick skillet over medium-high heat and fry the tofu cubes for 3-4 minutes per side until golden and crisp on all sides.
  2. Step 2: In a small bowl, combine 2 tbsp Thai red chili paste, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp lime juice. Stir until the sugar dissolves and the sauce is well blended.
  3. Step 3: Remove tofu from the skillet and arrange on a serving plate. Drizzle the spicy chili sauce evenly over the tofu, then sprinkle 1/4 cup crushed roasted peanuts on top.
  4. Step 4: Serve immediately alongside 2 cups steamed jasmine rice to balance the heat and savor the contrasting textures.

Frequently asked questions

How long does Pan-Fried Tofu with Spicy Thai Chili-Peanut Sauce take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Tofu with Spicy Thai Chili-Peanut Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Pan-Fried Tofu with Spicy Thai Chili-Peanut 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 Spicy Thai Chili-Peanut Sauce 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 Thai Chili-Peanut Sauce 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.

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