Pan-Seared Tofu with Spicy Peanut Sauce and Stir-Fried Vegetables
Golden tofu cubes served with a creamy, spicy peanut sauce and crisp-tender stir-fried vegetables for a satisfying vegan meal. This asian fusion-inspired vegan ready in about 30 minutes blends cornstarch, vegetable oil, medium red bell pepper, thinly sliced 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 extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 medium carrot, julienned
- 2 stalks green onions, sliced
- 3 tbsp smooth peanut butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sriracha
- 2 tbsp warm water (to thin sauce)
- 2 cloves garlic cloves, minced
- 1 tsp fresh ginger, minced
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss 14 ounces extra-firm pressed tofu cubes with 2 tablespoons cornstarch until evenly coated.
- Step 2: Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and cook for 4-5 minutes on each side until golden and crisp. Remove tofu and set aside.
- Step 3: In the same skillet, add 1 tablespoon vegetable oil and sauté 2 minced garlic cloves and 1 teaspoon minced fresh ginger for 30 seconds until fragrant.
- Step 4: Add 2 cups broccoli florets, 1 medium thinly sliced red bell pepper, and 1 julienned carrot. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
- Step 5: Meanwhile, whisk together 3 tablespoons smooth peanut butter, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 teaspoon sriracha, and 2 tablespoons warm water until smooth.
- Step 6: Return tofu to the skillet with vegetables, pour peanut sauce over, and toss gently to coat and warm through, about 2 minutes.
- Step 7: Garnish with 2 sliced green onions before serving.
Frequently asked questions
How long does Pan-Seared Tofu with Spicy Peanut Sauce and Stir-Fried Vegetables 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-Seared Tofu with Spicy Peanut Sauce and Stir-Fried Vegetables?
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-Seared Tofu with Spicy Peanut Sauce and Stir-Fried Vegetables?
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-Seared Tofu with Spicy Peanut Sauce and Stir-Fried Vegetables 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-Seared Tofu with Spicy Peanut Sauce and Stir-Fried Vegetables 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.
