Pan-Seared Tofu with Spicy Peanut Sauce and Stir-Fried Bok Choy

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden pan-seared tofu served with a creamy, spicy peanut sauce and quick stir-fried bok choy for a balanced vegan meal. This Asian-inspired Super Bowl recipe (vegan, gluten free), ready in about 30 minutes, pairs firm tofu, peanut butter, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 15 min Serves 3 Asian cuisine 350 cal/serving

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Ingredients

14 oz block, pressed and cut into 1/2-inch slices firm tofu
3 tbsp peanut butter
2 tbsp soy sauce
1 tbsp sriracha sauce
1 tbsp lime juice
3, minced garlic cloves
1 tsp, grated ginger
3 cups, chopped bok choy
3 tbsp vegetable oil
1/4 cup water
1 tsp, toasted sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and sliced firm tofu and cook for 4-5 minutes per side until golden and crisp; remove tofu and set aside.
Step 2: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp sriracha sauce, 1 tbsp lime juice, and 1/4 cup water until smooth and set aside.
Step 3: Using the same skillet, add 1 tbsp vegetable oil and sauté 3 minced garlic cloves and 1 tsp grated ginger for 30 seconds until fragrant.
Step 4: Add 3 cups chopped bok choy and stir-fry for 3-4 minutes until tender but still bright green.
Step 5: Return tofu to the skillet, pour the peanut sauce over everything, and toss gently to coat for 1-2 minutes until heated through and the sauce thickens slightly.
Step 6: Serve immediately, garnished with 1 tsp toasted sesame seeds.