Best 5 Pan Seared Tofu With Spicy Peanut Sauce Recipes

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Tofu, a versatile plant-based protein, takes center stage in this delightful pan-seared tofu with spicy peanut sauce recipe. Crispy on the outside and tender on the inside, the tofu is coated in a flavorful marinade before being seared to perfection. The accompanying spicy peanut sauce, made with creamy peanut butter, tangy rice vinegar, and a hint of heat from chili garlic sauce, adds an irresistible layer of flavor to the dish. This recipe also includes a simple cucumber salad with a refreshing dressing, providing a light and crunchy contrast to the richness of the tofu and sauce. Whether you're a seasoned tofu aficionado or new to this versatile ingredient, this pan-seared tofu with spicy peanut sauce is sure to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-FRIED TOFU WITH SPICY PEANUT SAUCE



Pan-Fried Tofu with Spicy Peanut Sauce image

A tasty snack or appetizer. Tofu cubes are very crispy outside, yet warm and soft inside. Sort of like Asian "french fries". And i simple love the sauce, even used it as salad dressing sometimes!

Provided by WaterMelon

Categories     Sauces

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

200 g firm tofu
2 tablespoons cornstarch
salt and pepper, to taste
oil, for frying
1 tablespoon peanut butter (i used crunchy)
3 tablespoons soymilk or 3 tablespoons coconut milk (will do)
1 teaspoon garlic powder
1 teaspoon soy sauce or 1 teaspoon oyster sauce
1 tablespoon chili sauce or 1 tablespoon ketchup
1 dash chili flakes
salt and pepper, to taste

Steps:

  • Drain tofu (i pressed gently between paper towels).
  • Cut into bite-sized cubes.
  • Toss with cornstarch, coating the cubes.
  • Sprinkle a little salt and pepper.
  • Heat some oil (about 3-4 tablespoon, just ensure pan is coated).
  • Fry the tofu cubes in batches, making sure all sides are lightly browned.
  • Drain on paper towels, then sprinkle with salt and pepper if desired.
  • Sauce: Heat the milk in small saucepan (you can make sauce in microwave too).
  • Add peanut butter, stirring well.
  • Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 - 1 tsp of lime juice too - it will be great!
  • Serve hot, as a snack or appetizer. Sometimes i serve them with a sweet Chinese dessert: Green Bean Soup.

Nutrition Facts : Calories 190.8, Fat 9.4, SaturatedFat 2, Cholesterol 0.4, Sodium 349.4, Carbohydrate 15.2, Fiber 2.4, Sugar 2.5, Protein 14

PAN SEARED TOFU WITH SPICY PEANUT SAUCE



Pan Seared Tofu With Spicy Peanut Sauce image

Lay on a bed of organic spinach mixed with cucumber and the left over sauce. I just though of this, and its so good! Trust me, USE SPINACH! It goes with this.

Provided by Veganizedty

Categories     Soy/Tofu

Time 1h15m

Yield 1-2 serving(s)

Number Of Ingredients 4

0.5 (14 ounce) package firm tofu
thai spicy peanut sauce (from bottle or from other zarr recipes, I prefer Melissa's organic "flavor your tofu" sauce availabl)
fresh salad spinach
1/2 cucumber

Steps:

  • Chop tofu into small cubes and wrap into two paper towels and place something heavy on top (to get most of the water out) for 10-15 minuets.
  • Place in bowl and pour enough sauce to cover all of tofu.
  • Cover and place in fridge for 1-4 hours(I like lots of flavor and spice so I went four hours).
  • Heat small sauce pan to about medium.
  • Pour in marinaded tofu and let sizzle tossing every few minutes.(cook for about 10 minuets)(may want to add more sauce in the process).
  • Prepare cucumber and spinach on plate, place cooked tofu in the center.

PAN-SEARED TEMPEH WITH PEANUT SAUCE



Pan-Seared Tempeh with Peanut Sauce image

This is a version of a traditional Indonesian dish called gado-gado, a salad of tempeh and vegetables in a peanut dressing. The flavors of the peanut butter and coconut milk, combined with ginger, give the tempeh a rich, tropical flavor. The mesclun and bean sprouts give the dish color and crunch.

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 11

2/3 cup peanut butter, at room temperature
1/2 cup coconut milk
1/4 cup fresh lime juice
2 tablespoons honey
1 (4-inch) piece fresh ginger, peeled and minced
1 cup warm water
1/4 cup canola oil
2 (8-ounce) blocks tempeh, cut into 1/2-inch thick strips
Kosher salt
4 cups mesclun greens
2 cups mung bean sprouts (about 4 ounces)

Steps:

  • 1. Whisk the peanut butter, coconut milk, lime juice, honey, ginger, and water together in a medium bowl.
  • 2. Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
  • 3. Add the peanut sauce to the skillet and heat until bubbling. Season to taste.
  • 4. Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS



Crispy Tofu With Cashews and Blistered Snap Peas image

A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine.

Provided by Yewande Komolafe

Categories     weeknight, one pot, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 (14-ounce) block firm or extra-firm tofu, drained
3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
Kosher salt and black pepper
3/4 pound snap peas, trimmed
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened coconut milk (light or full-fat)
1 tablespoon soy sauce
2 teaspoons molasses, dark brown sugar or honey
1/2 cup toasted cashews
1 tablespoon rice vinegar
4 scallions, trimmed and thinly sliced
1/4 cup mint leaves, torn if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving

Steps:

  • Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
  • In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
  • Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
  • Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
  • Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE



Baked Tofu With Peanut Sauce and Coconut-Lime Rice image

A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce's flavors and chars up nicely upon roasting. The tofu's neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner.

Provided by Yewande Komolafe

Categories     dinner, weekday, grains and rice, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling
2/3 cup lime juice (from about 5 limes), and zest of 1 lime
Kosher salt
8 baby bell peppers or 1 medium bell pepper (any color will do), stemmed and thinly sliced lengthwise
Black pepper
1 cup long-grain rice like jasmine or basmati
1/2 cup full-fat coconut milk
1 cup smooth, natural peanut butter
1 tablespoon red miso
1 tablespoon grated ginger
1 tablespoon fish sauce (optional)
2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal
2 tablespoons buckwheat honey or molasses
2 (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick
3 cups peppery greens, like arugula, mizuna or baby mustard greens
2 scallions, trimmed and thinly sliced

Steps:

  • Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
  • In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
  • In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
  • In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
  • Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
  • Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.

Tips:

  • Use extra-firm tofu. This type of tofu holds its shape better when seared and absorbs the marinade more easily.
  • Press the tofu before cooking. This helps remove excess water and results in a firmer, more flavorful tofu.
  • Marinate the tofu for at least 30 minutes. This allows the flavors to penetrate the tofu and gives it a more complex flavor.
  • Sear the tofu over high heat. This creates a crispy crust and seals in the flavors.
  • Make sure the tofu is cooked through before adding the sauce. Tofu should be cooked until it is golden brown and crispy on the outside and firm on the inside.
  • Serve the tofu with your favorite sides. Rice, noodles, vegetables, and salads are all great options.

Conclusion:

Pan-seared tofu with spicy peanut sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tofu is crispy on the outside and tender on the inside, and the spicy peanut sauce is the perfect complement. With a few simple tips, you can make this dish at home that is sure to impress your friends and family.

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