Pan-Seared Tofu with Ginger-Peanut Sauce and Steamed Rice

Crispy pan-seared tofu drizzled with a rich and savory ginger-peanut sauce, served alongside fluffy steamed jasmine rice and crisp, bright green broccoli.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $2.46/serving

Dietary

• High-Protein
• High-Fiber

Tags

• sauté
• stir-fry
• quick
• healthy
• savory

Ingredients

• 16 ounce extra-firm tofu (pressed and cubed)
• 2 tablespoon sesame oil
• 0.5 cup peanut butter (creamy)
• 0.25 cup soy sauce (low sodium)
• 2 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 0.25 teaspoon red pepper flakes
• 2 tablespoon water
• 1 cup jasmine rice (uncooked)
• 2 cup water
• 1 pound broccoli florets (fresh, cut into florets)

Instructions

1. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, grated fresh ginger, minced garlic, and red pepper flakes (if using). Add 2 tablespoons water to thin to desired consistency. Set aside.
2. Cut the pressed tofu into 1/2-inch cubes. Heat 1 tablespoon sesame oil in a large non-stick skillet or wok over medium-high heat. Add tofu in a single layer, ensuring not to overcrowd the pan. Sear for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove tofu from skillet and set aside.
3. While tofu sears, cook jasmine rice: combine 1 cup jasmine rice and 2 cups water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender.
4. Steam broccoli florets: place broccoli in a steamer basket over boiling water and cook for 3-5 minutes, or until tender-crisp.
5. Return seared tofu to the skillet (if needed, add remaining 1 tablespoon sesame oil and heat). Drizzle generously with ginger-peanut sauce and toss to coat. Heat for 1-2 minutes until warmed through.
6. Serve the pan-seared tofu and sauce immediately over steamed jasmine rice, with steamed broccoli on the side.

Notes

Leftover tofu and rice reheat well. Store sauce separately if possible for best texture, or add a splash of water when reheating the coated tofu.

Nutrition (per serving)

• Calories: 516
• Protein: 15.8 g
• Carbohydrates: 64.8 g
• Fat: 23.7 g
• Fiber: 8.6 g
• Sodium: 1271 mg
• Saturated Fat: 4 g
• Sugar: 11.3 g