Spiced Pan-Seared Tofu with Peanut Sauce and Stir-Fried Vegetables
Firm tofu pan-seared with aromatic spices, served with a creamy peanut sauce and quick stir-fried colorful vegetables. This asian fusion-inspired vegan ready in about 30 minutes blends soy sauce, ground coriander, ground cumin 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 320 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 cut into 1/2-inch slices firm tofu
- 2 tbsp soy sauce
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3 tbsp olive oil
- 1 medium, sliced thin red bell pepper
- 1 cup, trimmed snap peas
- 1 medium, sliced thin carrot
- 2 sliced green onions
- 3 tbsp peanut butter
- 1 tbsp lime juice
- 1 tbsp honey
- 3 tbsp water
- 1 tsp grated ginger
- 2 minced garlic cloves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Marinate 14 oz firm tofu slices in 2 tbsp soy sauce, 1 tsp ground coriander, and 1 tsp ground cumin for 10 minutes.
- Step 2: Heat 2 tbsp olive oil in a large nonstick pan over medium-high heat. Add tofu slices and cook for 4-5 minutes on each side until golden and crisp. Remove tofu and set aside.
- Step 3: In the same pan, add 1 tbsp olive oil and sauté 2 minced garlic cloves and 1 tsp grated ginger for 30 seconds until fragrant.
- Step 4: Add 1 sliced red bell pepper, 1 cup snap peas, 1 sliced carrot, and 2 sliced green onions. Stir-fry over medium-high heat for 4 minutes until vegetables are tender-crisp.
- Step 5: Meanwhile, whisk together 3 tbsp peanut butter, 1 tbsp lime juice, 1 tbsp honey, and 3 tbsp water until smooth.
- Step 6: Return tofu to the pan with vegetables, pour peanut sauce over, and toss gently to coat everything evenly. Cook for 1-2 minutes until heated through and sauce thickens slightly. Serve immediately.
Frequently asked questions
How long does Spiced Pan-Seared Tofu with 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 Spiced Pan-Seared Tofu with 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 Spiced Pan-Seared Tofu with 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 Spiced Pan-Seared Tofu with Peanut Sauce and Stir-Fried Vegetables 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.
What goes well with Spiced Pan-Seared Tofu with Peanut Sauce and Stir-Fried Vegetables?
Asian Fusion vegan 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.
