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White bowl containing chili tofu with zoodles, parsley on side.
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5 from 8 votes

Pan Fried Tofu With Peanut Butter Sauce

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Diet: Vegan, Vegetarian
Servings: 2
Calories: 398kcal
Author: Amanda Mason

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.

Nutrition

Calories: 398kcal | Carbohydrates: 31g | Protein: 24g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Sodium: 1152mg | Potassium: 1176mg | Fiber: 6g | Sugar: 21g | Vitamin A: 726IU | Vitamin C: 65mg | Calcium: 232mg | Iron: 4mg