This pan fried tofu is easy to make and full of amazing flavor! You'll love this sweet yet spicy super delicious dinner recipe that's ready in less than 30 minutes!
This pan fried tofu skips the traditional thai noodles and instead uses zucchini noodles. And I have some of the best spiralizer recipes that use zucchini noodles! Instead of chicken or shrimp, I pan fry firm tofu until it becomes caramelized and crispy and then combine it with fresh veggies, peanuts, and the most incredible and easy to make peanut sauce!
The peanut sauce I use in this dish is similar to the one I use in this thai pasta and we're talking amazing flavor in every bite! Talk about an easy dinner using everyday ingredients! That's what makes this pan fried tofu so amazingly delicious! If you like peanut butter, then you are going to fall in LOVE with this peanut sauce!
The tofu is slowly caramelized to a heavenly crispness on the outside and soft and silky on the inside. It's the perfect anti climax to the fresh zucchini and the lips smacking sauce. And while I make some of the best sauce recipes, like this homemade pesto sauce and this marinara sauce, the sauce in this dish is sweet, spicy, umami, salty, and slightly tangy...all at the same time!
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✔️ Quick Recipe Overview
Why This Pan Fried Tofu Is Better Than The Rest: It's a hearty dish that will WOW your taste buds! The crispy tofu is served over a bed of zoodles and tossed in the most delicious homemade peanut butter sauce!
How Long It Takes: 30 minutes from start to finish
Equipment You'll Need: large skillet or a wok
ℹ️ Why This Recipe Works
1. Not only is this pan fried tofu bursting with amazing flavor, it's also full of protein! Tofu has 16 grams of protein per serving!
2. It's easy to make and is tossed in the most delicious sweet and savory peanut butter sauce.
3. A versatile recipe, you can serve this with thai noodles or squash or zucchini noodles. If you're not vegan, add in chicken or shrimp instead of tofu.
🛒 Ingredients You'll Need
- Tofu - using firm tofu helps absorb flavor. It also holds up really well when pan frying.
- Peanut Butter - if you want a little extra crunch, use a crunchy version. Smooth peanut butter also works really well.
- Sesame Oil - provides a nutty and toasty flavor in the sauce.
- Tamari - has a rich and savory flavor that is less salty and more complex than regular soy sauce. And, it's wheat free.
- Honey - make sure the honey is still smooth and not hard and crystalized.
- Chili Paste - adds heat and depth of flavor to the sauce. Thai red chili paste works well.
- Garlic - avoid pre chopped garlic in a jar and use fresh garlic cloves. Fresh is best.
- Ginger - use fresh and avoid the pre packaged paste.
- Apple Cider Vinegar - adds a tangy flavor and help to balance out the sweetness and spiciness of the other ingredients.
- Peanuts - add extra texture and crunch.
- Zoodles - absorbs the sauce much better than thai noodles and they are healthier. Squoodles, also known as squash noodles, also work really well.
See the recipe card below for a full list of ingredients and measurements.
📖 How to Make Zoodles
Making zucchini noodles is easiest when done on a spiralizer. It's super convenient and hassle free. Two options I love are the Paderno 7 blade spiralizer and the kitchen aid spiralizer attachment. Another alternative is to get a small vegetable peeler which will give you thin ribbons. The noodles will be flat but they will be delicious, nevertheless!
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Here's an expert tip when it comes to zoodles. Cook them as little as possible. If you like raw zucchini like me, then you don't have to cook them at all. For this recipe, I tossed the zoodles for about 10-15 seconds in the same pan I used to crisp up the tofu, so you have only one pan to clean up.
📋 Step-By-Step Recipe Instructions
Step 1: Start by making the peanut sauce. Put the peanut butter, sesame oil, tamari, apple cider vinegar, sriracha, honey, grated ginger, and garlic in a large bowl.
Step 2: Microwave for 30 seconds and whisk until well combined. The sauce is now ready. Set aside.
Step 3: Next, pan fry the tofu until it's caramelized. Using half of the sauce, pan fry the sauce and the tofu until the it evaporates and the tofu caramelizes.
Step 4: The last step is to toss the zucchini noodles in the same pan with 1 Tablespoon of the thai peanut sauce for about 20-30 seconds.
Step 5: Scoop the zoodles in a large bowl and top it with the pan fried tofu. Garnish with toasted sesame seeds, peanuts, and lime.
🙋🏼 Recipe FAQs
Getting tofu to crisp when pan frying can be a tricky. Pressing the tofu typically helps produce a crispier tofu. Tofu contains a lot of moisture. To remove some of the moisture, place the tofu between paper towels and then place something heavy on top, like a cast-iron skillet. Press for at least 15-20 minutes to remove as much moisture as possible. This will help ensure the tofu is more crispy.
The best kind of tofu to use is firm or extra-firm. Both of these have a denser texture and are less likely to fall apart when cooked.
Texture, temperature, color, and taste are the things to look for when trying to determine if tofu is done. When tofu is cooked through, it should have a firm, but tender texture. Cooked tofu will have a golden-brown crust on the outside. My favorite way to tell if tofu is done is to check it with a food thermometer. Cooked tofu should have an internal temperature of at least 160°F. And, I also do the taste test. If it tastes cooked through and has a nice flavor, it's done. If it tastes raw or undercooked, it needs to cook longer.
💭 Expert Tips
- For this recipe, use extra firm tofu. Any other type will crumble and result in a scramble instead. You want the tofu to be solid enough to toss around in the pan.
- If you don't have a spiralizer or don't like zucchini noodles, feel free to use any other kind of noodles. Flat rice noodles will go wonderfully well with this dish.
- Cook the zucchini noodles very sparingly to keep them crispy and fresh. I cooked mine for just a few seconds.
- Use a nonstick pan or Wok for this recipe. It will not only save time and effort but will also give you delicious crispy tofu!
- Make a double batch of the sauce and serve it on other dishes like this Thai Peanut Pasta, grilled chicken, or grilled steak kebabs.
- Store any leftovers in a container with a lid in the refrigerator for 3-4 days.
🍽️ More Recipes Made With Peanut Butter!
If you tried this pan fried tofu or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Pan Fried Tofu With Peanut Butter Sauce
Ingredients
- 1 cup tofu, firm and cubed
- 3 cups zuchinni noodles
For The Peanut Butter Sauce
- 3 Tablespoons peanut butter, creamy or crunchy
- 2 teaspoon sesame oil
- 2 Tablespoons tamari
- 2 Tablespoons apple cider vinegar
- 1 Tablespoons chili paste (lsambal olek or sriracha)
- 1 Tablespoons honey
- 1 Clove garlic, crushed
- 1 teaspoon fresh ginger, crushed
Instructions
To Make The Peanut Butter Sauce
- Add 3 Tablespoons of peanut butter, 2 teaspoons of sesame oil, 2 Tablespoons of tamari,2 Tablespoons of apple cider vinegar, 1 Tablespoon of chili paste, 1 Tablespoon of honey, 1 teaspoon of grated ginger, and 1 clove of garlic in a large bowl.
- Microwave the contents for 30 seconds and then mix until well combined. Set aside. Expert Tip: You can also heat the sauce ingredients on the stove for 1 minute on low heat. Whisk until it's completely smooth.
To Make The Tofu and Zoodles
- Heat a nonstick pan or Wok. Add 1 cup of tofu along with half of the peanut butter sauce.
- Saute the tofu and the sauce in the pan until the sauce evaporates and the tofu caramelizes.
- Remove the tofu from the pan and set aside.
- In the same pan, add the 3 cups of zoodles along with 1 Tablespoon of peanut sauce. Toss and cook on medium heat for 10-20 seconds (it should still hold shape).
- Scoop the zoodles in a large bowl and top it with the tofu. Garnish with toasted sesame seeds, peanuts, cillanto, or lime wedges.
Notes
- 1 Cup of Tofu equals 200 grams.
- Make sure to use extra firm tofu. Any other type will crumble and result in a scramble instead. You want the tofu to be solid enough to toss around the pan.
- If you don't have a spiralizer or don't like zucchini noodles, feel free to use any other kind of noodles. Flat rice noodles will go wonderfully well with this dish.
- Cook the zucchini noodles very sparingly to keep them crispy and fresh. I cooked mine for just a few seconds.
- Use a nonstick pan or Wok for this recipe. It will not only save time and effort but will also give you delicious crispy tofu!
- Make a double batch of the peanut butter sauce and serve it on other dishes.
- Store any leftovers in a container with a lid in the refrigerator for 3-4 days.
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Cathleen @ A Taste of Madness
Anything with the word "spicy" in it is good in my books!!
I have always wanted to make zoodles, but never got around to it. I really need to get me a spiralizer!!
Amanda Mason
OMG - yes get you a spiralizer! But this recipe points out that you can use a potato peeler if you dont have a spiralizer!!
Claire | The Simple, Sweet Life
I've recently gotten into tofu which means I have a hankering for it but not a-whole-lot of recipes to satisfy that craving. Can't wait to give this one a try! I particularly like the fact that it includes zoodles and packs some heat.
Amanda Mason
Yes! I'm telling you...this recipe is FULL of flavor! It's an absolute keeper!