25-Minute Tofu & Veggie Peanut Skillet

Tofu gets a bad rap, and almost all of it comes from the wrong tofu cooked the wrong way. Soft tofu straight from the package, crowded into a lukewarm pan — of course that’s disappointing. This skillet does the opposite: extra-firm tofu, pressed dry, tossed in cornstarch, and seared in a ripping-hot skillet until it turns golden and genuinely crisp at the edges. Then it meets a creamy peanut-lime sauce and a pile of snappy vegetables, all over rice. Twenty-five minutes, one skillet, and nobody at the table will miss the meat. This is vegetarian on purpose — the site’s seventh vegetarian recipe — and it eats like a proper dinner, not a side dish.

Why you’ll love it

• Actually crispy tofu. Pressing plus a cornstarch coating plus a hot skillet is the three-part system that makes it happen — no deep frying required.
• One skillet, 25 minutes. The peanut sauce stirs together while the tofu sears; vegetables stay crisp-tender.
• ~24g protein per serving (estimated), from tofu and peanut butter — high-protein vegetarian, no tofu-and-nothing-else sadness.
• Takeout flavors, faster. Creamy peanut, soy, lime, and a whisper of sriracha beat the delivery app on speed and cost.

Ingredients

For the tofu

• 2 14 oz blocks extra-firm tofu, drained and pressed
• 3 tablespoons cornstarch
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons neutral oil, avocado or vegetable, divided

For the peanut sauce

• 1/2 cup creamy peanut butter
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lime juice, about 1 lime
• 1 tablespoon sriracha, plus more to taste
• 1 tablespoon honey or brown sugar
• 1/2 cup light coconut milk, or water

For the skillet

• 1 red bell pepper, thinly sliced
• 2 cups broccoli florets, cut small
• 1 cup snap peas, strings removed
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 3 cups cooked jasmine rice, for serving
• 1/4 cup chopped roasted peanuts
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Equipment

A large skillet (12-inch, cast iron or nonstick), a tofu press or heavy pan + clean kitchen towel, and a small bowl and whisk for the sauce.

Instructions

1. Press and cube the tofu (part of prep).. If you haven’t pressed it already, wrap each tofu block in a clean kitchen towel, set a heavy pan on top, and press 10–15 minutes while you chop the vegetables. Cut into 3/4-inch cubes and pat very dry — surface moisture is the enemy of crispiness.
2. Crisp the tofu (8 minutes).. Toss the cubes with the cornstarch, salt, and pepper until lightly coated. Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Add the tofu in a single layer (work in two batches if crowded) and cook undisturbed 2–3 minutes per side, until golden and crisp on most sides, about 8 minutes total. Transfer to a plate. This hot-skillet + cornstarch combination is the crispy-tofu enabler — without it, the tofu steams instead of searing.
3. Whisk the peanut sauce.. While the tofu cooks, whisk the peanut butter, soy sauce, rice vinegar, lime juice, sriracha, honey, and coconut milk in a small bowl until smooth. It should be pourable — thin with a tablespoon or two of water if it seems thick.
4. Sear the vegetables (4 minutes).. Add the remaining tablespoon of oil to the same skillet over medium-high heat. Add the bell pepper, broccoli, and snap peas; cook, stirring, until bright and crisp-tender, about 3 minutes. Add the garlic and ginger and cook 1 minute more, until fragrant.
5. Sauce and simmer (3 minutes).. Pour the peanut sauce over the vegetables and bring to a gentle simmer. Cook 2–3 minutes, until the sauce thickens slightly and coats the vegetables. If it thickens too much, splash in 1–2 tablespoons of water.
6. Finish and serve (2 minutes).. Return the crispy tofu to the skillet and toss gently to coat — handle it lightly so the crust stays intact. Spoon over rice and top with peanuts, cilantro, and lime wedges.

Doneness cues: The tofu is done when deeply golden with crisp edges on most sides — if it’s still pale, the pan wasn’t hot enough or the cubes were too crowded. Vegetables should stay bright and biteable, not limp. Tofu is already cooked from the package; the searing is about texture, not safety.

Nutrition note

Protein is estimated at about 24g per serving, calculated from USDA FoodData Central values for the listed ingredients — not lab-tested. Full panel not provided; estimates only, per site policy.

Substitutions and tips

• No cornstarch? Arrowroot works the same way. Skip the coating entirely and you’ll get tasty tofu, just not crispy tofu.
• Peanut allergy: swap the peanut butter for almond butter or tahini (tahini makes it less sweet — add an extra teaspoon of honey).
• Make it spicier: bump the sriracha to 2 tablespoons or add a sliced fresh chile with the vegetables.
• Gluten-free: use tamari instead of soy sauce and confirm your sriracha is gluten-free.
• Don’t crowd the tofu. Cubes that touch each other steam instead of searing. Two quick batches beats one sad, soggy one every time.
• Keep the vegetables snappy. They cook fast at high heat — pull them while they still look bright and barely tender.

Storage and reheating

Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water until steaming — the microwave softens the tofu’s crust, so the skillet is worth it. The sauce thickens as it sits; stir in a tablespoon of water when reheating to loosen it. Not recommended for freezing — thawed tofu turns spongy and the vegetables lose their snap.

Frequently asked questions

How do I get tofu really crispy? Three things: press it dry first, coat it in cornstarch, and sear it in a hot oiled skillet without crowding. Skip any one of the three and you’ll get merely okay tofu.

Do I have to press the tofu? For crispy results, yes. Extra-firm tofu holds a lot of water, and that water turns to steam in the pan — steam is the enemy of crisp. Ten to fifteen minutes under a heavy pan is enough.

Is this recipe vegan? Almost — swap the honey for brown sugar or maple syrup and it becomes fully vegan, since the rest of the recipe is plant-based.

Is this good for meal prep? Yes. Portion the rice and tofu-veggie mixture into containers with the peanuts and cilantro packed separately so they stay fresh. Reheat in a skillet to revive the crispness.

Can I add more vegetables? Absolutely — shredded carrots, zucchini, mushrooms, or baby bok choy all work. Keep the total around 4–5 cups so the pan doesn’t get crowded.

More vegetarian weeknight dinners

For another vegetarian weeknight win, try our 30-Minute Pumpkin Black Bean Chili. Craving tofu another night? Our 30-Minute Coconut Curry Salmon shows the same weeknight formula with fish. More sheet-pan speed: 30-Minute Sheet Pan Miso Salmon & Bok Choy comes together just as fast.