Pan-Fried Tofu with Tamarind Glaze and Vietnamese Herbs

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

Golden pan-fried tofu coated in a tangy tamarind glaze, served with fresh Vietnamese herbs and crunchy crushed peanuts. This Vietnamese-inspired vegetarian recipe, ready in about 25 minutes, pairs vegetable oil, tamarind paste, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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: 10 min Cook: 15 min Serves 3 Vietnamese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium heat. Add 14 oz firm tofu cut into 1-inch cubes and pan-fry for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, reduce heat to low and add 2 minced garlic cloves, cooking for 30 seconds until fragrant. Add 2 tbsp tamarind paste, 1 tbsp brown sugar, 1 tbsp fish sauce, 1/4 cup water, and 1/2 tsp red chili flakes. Stir and simmer for 2-3 minutes until sauce thickens and becomes glossy.
  3. Step 3: Return the fried tofu to the pan, gently tossing to coat each cube evenly with the tamarind glaze. Cook for 1 more minute to meld flavors.
  4. Step 4: Plate the glazed tofu and garnish with 1/4 cup fresh mint leaves, 1/4 cup fresh cilantro leaves, and 2 tbsp crushed roasted peanuts. Serve with 2 lime wedges to squeeze over before eating.

Frequently asked questions

How long does Pan-Fried Tofu with Tamarind Glaze and Vietnamese Herbs take to make?

Total time is about 25 minutes (10 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 Tamarind Glaze and Vietnamese Herbs?

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 vegetable oil from drying out.

Can I substitute ingredients in Pan-Fried Tofu with Tamarind Glaze and Vietnamese Herbs?

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 Tamarind Glaze and Vietnamese Herbs 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.

What goes well with Pan-Fried Tofu with Tamarind Glaze and Vietnamese Herbs?

Vietnamese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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