Pan Fried Tofu With Spicy Peanut Sauce Recipes
SPICY PEANUT TOFU (PAN-FRIED)
Easy sauteed tofu with a spicy peanut sauce that takes under 30 minutes to make.
Provided by Cassidy Reeser, MS, RD
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Slice the tofu into ten slices, width-wise. Cut each slice in half so that you have 20 squares of tofu. To remove excess moisture, pat each side lightly with a clean dish towel or paper towel.
- In a large saucepan, heat peanut oil over medium heat. Once hot, add the minced garlic and ginger. Saute until aromatic, about 1 minute.
- Add the tofu to the pan in a single layer; depending on the size of your pan, you may need to do this in batches. Cook each side for 5 minutes, until lightly browned.
- Meanwhile, making the spicy peanut sauce by mixing together the peanut butter, soy sauce, sesame oil, vegetable broth, rice wine vinegar, lime juice, and sriracha. It should be smooth and creamy, like a thick sauce.
- Use a basting or pastry brush to brush the peanut sauce lightly onto the exposed side of the tofu. Flip over, cooking another 1-2 minutes, until browned. Repeat with the other side of the tofu.
- Remove the tofu from the pan once browned on both sides. Enjoy with additional spicy peanut sauce, rice, and veggies.
Nutrition Facts : ServingSize 4 tofu squares, Calories 278 kcal, Carbohydrate 11 g, Protein 12 g, Fat 22 g, SaturatedFat 4 g, Sodium 831 mg, Fiber 3 g, Sugar 4 g
PAN-FRIED TOFU WITH SPICY PEANUT SAUCE
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
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
CRISPY SPICY PEANUT TOFU STIR FRY
Satisfy your stir fry cravings with this healthy vegetarian version! Baked, yet still incredibly crispy, pieces of tofu go perfectly with this spicy peanut sauce. Tastes like a restaurant dish, only better!
Provided by The Chunky Chef
Time 1h25m
Number Of Ingredients 11
Steps:
- Slice tofu block into 1/2 inch thick slices. Place several paper towels down on a cutting board, lay the slices on top, top with several more paper towels and add weight to the top. I used a cutting board, ceramic insert from a slow cooker, and added a large can of tomatoes to the insert to add extra weight.
- This can be done in advance (see notes section below recipe).
- Drain tofu for 15-30 minutes, the longer the better!
- Preheat oven to 400 degrees.
- Slice tofu into strips, then cut across them to make small cubes.
- Place on a parchment paper lined baking sheet, spray lightly with cooking spray and bake for 25-30 minutes, until golden and crispy.
- Set pan aside while you make the sauce.
- Whisk sauce ingredients together in a small bowl.
- Add cooked tofu to the sauce and let it marinate for about 10-15 minutes.
- Steam broccoli (and/or other veggies) and set aside.
- Drizzle a bit of sesame or vegetable oil into a large skillet or wok, and heat over MED-HIGH heat.
- Using a slotted spoon, add the marinated tofu to the skillet and stir fry for a few minutes until seared and caramelized.
- Serve over rice, vegetables, and drizzle with remaining sauce if desired.
- Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don't worry. Remove from pan and set aside and cover to keep warm.
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SPICY PEANUT TOFU STIR FRY - LITTLE SPICE JAR
From littlespicejar.com
Estimated Reading Time 7 mins
- TOFU: Place a folded tea towel in the shape of the tofu on a plate. Place tofu in the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weight 2-3 pounds to help remove the water from the tofu. Or you can simply use a tofu press and tighten the wheels to help squeeze out the water over a plate. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes. Place the cornstarch, salt, and if desired, a pinch of chili powder into a zip top bag. Add the tofu, zip the bag and give it a toss so the tofu is coated with the cornstarch.
- SAUCE: While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or in a medium mason jar (with a lid). I prepared it in a jar and gave it a few good shakes until the ingredients mixed through. Set aside.
- STIR FRY: In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to ensure even browning on all sides. Add 3 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. Add the remaining 1 tablespoons of oil to the pan, turn the stove to high heat and add the shiitake mushrooms and onions to the pan. Cook the veggies for 3-4 minutes or to desired doneness. Add the tofu back into the skillet, turn the stove off. Drizzle in the peanut sauce and toss to coat. Remove stir fry to a serving dish.
- SERVE: Serve warm with rice, quinoa, or on it's own. Top with crushed peanuts, red pepper flakes and lime wedges. Serve with grilled bok choy is desired. The tofu will lose a bit of the crispness as it sits. But the flavors intensify and the stir fry tastes even better the next day!
TOFU WITH SPICY PEANUT SAUCE - THE BUDDHIST CHEF
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CRISPY TOFU WITH SPICY PEANUT MARINADE - MY VEGETARIAN ROOTS
From myvegetarianroots.com
Estimated Reading Time 2 mins
- Wrap tofu in couple of paper towels. Place a Weight on the wrapped tofu. Your weight should be heavy enough to press down evenly across the top of the tofu, but not so heavy so as to cause the tofu block to crumble.
- Heat 2 tbsp of peanut oil in a big flat pan and crisp marinated tofu, flipping each cube frequently and very gently making sure you don't break it. Enjoy it as it is like finger food or use it in fried rice, noodles, curry or on a buddha bowl!
PAN FRIED TOFU (WITH GARLIC SOY SAUCE) - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
4.9/5 (13)Estimated Reading Time 6 minsServings 20Total Time 20 mins
- Drain and pat dry the tofu. Cut the tofu in half lengthwise. Cut each half into ten pieces. You should have 20 small squares total.
- Heat pan to medium heat. Add a tablespoon of oil, swirl around to coat the pan. Place all 20 pieces in the pan and turn the heat down to low. Cook for 6-8 minutes, then flip and cook the other side for 6-8 minutes. You want both sides of the tofu to be golden brown.
- While the tofu is cooking, make the sauce. In a small bowl, mix together the soy sauce, honey, sesame oil, garlic, half the green onions, and chili flakes.
- Arrange the finished tofu on a plate, and drizzle the sauce over. Sprinkle the remaining green onions and toasted sesame seeds on top. Enjoy! Amazing hot and just as good at room temperature.
STIR-FRIED TOFU WITH PEANUT SAUCE - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
Estimated Reading Time 3 mins
- Dry the tofu. You can wrap the tofu in towels and place a plate on top of it until excess liquid is absorbed by the towels. You can also opt to use a tofu press. Afterwards, slice them into 1" (2.5cm) cubes.
SPICY BAKED PEANUT TOFU - SHORTGIRLTALLORDER
From shortgirltallorder.com
Estimated Reading Time 8 mins
- To begin, slice the block of tofu in half and press it between two towels or two paper towels. Let the tofu sit for 10 minutes to soak up any excess moisture. While it's being pressed, preheat the oven to 400F and line a baking sheet with parchment paper.
- Next, cut the pressed tofu into 1 inch cubes and add to a large bowl. Add the cornstarch to the bowl and use your hands to evenly coat the tofu in cornstarch.
- Add the tofu to the parchment-lined baking sheet in a single layer and add to the oven. Bake for 20-25 minutes until crispy on the outside and cooked throughout. While not entirely necessary, if you want to make sure the tofu evenly crisps, remove the tray and flip the tofu over at the 10 minute mark.
- While the tofu is baking, make the peanut sauce. Add the remainder of the ingredients including the peanut butter, tamari, sriracha, black vinegar, sugar, and ginger to a small bowl or blender and whisk/blend until a smooth sauce forms. It will be a thick sauce, so if you are looking for a lighter sauce, add in 1-2 Tbsp of water and blend in.
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Estimated Reading Time 2 mins
- Wrap tofu in a several paper towels and set a plate on top to press out excess liquid. Once dry, unwrap tofu and cut into very small cubes (about 100 pieces). Spread out evenly on the lined baking sheet and bake for 25 minutes, until puffy and slightly crispy on the edges.
- Meanwhile, add sesame oil, soy sauce, molasses, peanut butter, lime juice, and Sriracha to a small bowl and whisk until incorporated. Set aside.
PEANUT SATAY PAN FRIED TOFU TRIANGLES ~ VEGGIE INSPIRED
From veggieinspired.com
Estimated Reading Time 5 mins
- Cut the tofu into six slabs crosswise. Blot well between clean tea-towels or several layers of paper towel (or use a tofu press ahead of time). Cut each slab in half to make two squares. Finally, cut each square on the diagonal to make triangles.
- Heat the oil and soy sauce in a wide skillet. Arrange the tofu triangles in a single layer and sauté on both sides over medium-high heat until golden. Cook in batches if need be.
- Drizzle the satay sauce and sriracha into the skillet and stir gently with the tofu triangles, turning them over a few times until nicely glazed.
- To serve, line a platter with shredded lettuce. Arrange the tofu triangles over it, then sprinkle with dried hot red pepper flakes.
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- Spiralize the courgettes, mouli and beetroot using the spaghetti blade. Use the ribbon blade to spiralize the cucumber. Arrange the vegetable noodles in a large bowl.
- Heat a splash of sesame oil and pan fry the smoked tofu (I used Taifun Organic Smoked Tofu with Almonds & Sesame Seeds). Set aside.
- Add another tiny splash of oil and pan fry the garlic, chilli and ginger for a couple of minutes over low heat. Stir in the peanut butter and enough hot water to thin it out into a smooth sauce. Turn off the heat and whisk in the soy sauce, sriracha and lime juice. Transfer to a bowl.
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- While the tofu air fries, add peanut butter, soy sauce, rice vinegar, sesame oil, fish sauce, and hot water to a small bowl and stir to combine.
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- Drain tofu from water and press between paper towels or in a tofu press for at least 15 mintues to let the water drain
- Cut tofu into cubes, and place in your air fryer basket, or on a baking tray lined with a non-stick mat or parchment paper
- In the meantime, prepare your sauce by adding the peanut butter, rice vinegar, sriacha, soy sauce/tamari, maple syrup, garlic powder, and ginger to a small bowl. Whisk or stir until everything is well combined.
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- Make the sauce by combining all ingredients in a blender until very smooth. If the dressing is thicker than you'd like it to be, add a tablespoon of water at a time and blend again until it reaches the desired consistency.
- Add the tofu to a large nonstick skillet in a single layer with a drizzle of oil. Lightly fry the tofu over medium or medium-low heat for 15-20 minutes until the liquid from the tofu has evaporated and the sides of the tofu are golden brown. Stir/flip the tofu every 5 minutes or so during this time, being careful to not let it burn.
- While the tofu is cooking, cook the rice (if not already) and drizzle a few tablespoons of the peanut sauce over the greens. Toss to combine and let sit while you finish the tofu.
- When the tofu is browned, add 1/4 cup of the peanut sauce to the skillet. Stir to coat the tofu in the peanut sauce and let it cook, sizzle, and crisp for about 2 minutes.
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- Place tofu cubes on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes.
- Heat oil in a large nonstick skillet over medium-high heat. Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally. Remove from pan; keep warm. Add snow peas, bell pepper, 1/4 cup water, onions, ginger, and garlic to pan; stir-fry 3 minutes. Add mushrooms; stir-fry 2 minutes.
- Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, Sriracha, and salt in a small bowl; stir well. Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.
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