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This flavorful pan fried tofu, with just 5 ingredients, can be made in about 15 minutes! Perfect for a weeknight meal. The recipe comes from Nava Atlas’ cookbook, 5-Ingredient Vegan.
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With 3 busy kids and a hardworking husband, meal times are often rushed around here. If I can’t get dinner on the table in about 30 minutes, we often resort to cereal, pb&J, or take-out. Thank goodness I have a collection of simple vegan recipes just for those occasions.
The cookbook by Nava Atlas, 5-Ingredient Vegan, will fit right into our rotation!
5-Ingredient Vegan, by Nava Atlas, features 175 delicious easy vegan recipes with 5 ingredients or less. Most of them can be on your table in less than 20 minutes! It’s a busy mom’s dream!
Although I believe that homemade is best, it’s just not always feasible. I like to keep my kitchen stocked with freezer and pantry staples like canned beans, frozen vegetables, and store-bought sauces for those evenings when we are in a rush. It allows me to get dinner on the table quickly and easily.
This cookbook takes advantage of those staples, too, and will inspire you with new ways to use them.
More vegan tofu recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Peanut Satay Pan Fried Tofu
Ingredients
- 1 14- to 16-ounce tub extra-firm tofu
- 1 tablespoon safflower or other high-heat oil
- 1 tablespoon soy sauce or tamari
- ½ cup bottled peanut satay sauce plus more for serving
- ½ teaspoon sriracha or other hot sauce
- shredded crisp lettuce or Napa cabbage as needed, for serving
Instructions
- 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.
- Serve at once, passing around the bottle of peanut satay sauce and extra sriracha for those who would like more.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
ann sorocki
this looks wonderful; I will use it with cubed tofu & no hot sauce. Thanks so much; I’ve used Nava Atlas’ books for many years! Fondly, Ann
Jenn Sebestyen
I’m so glad to hear you love Nava Atlas, too. Enjoy!