Skillet-Seared Tofu with two sauces


by: Cristal

It takes about ten minutes to go from the carton to the plate—scarcely time enough to get a salad or a side dish together. You can smother it with sautéed mushrooms or onions, you can put it in a sandwich with the works, and you can even slice it thinly and then toss it with skinny udon noodles and the Peanut Sauce. There are endless possibilities—and all of them are vegan.


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serves: 2-3

1 carton firm tofu packed in water, drained

2 teaspoons olive oil or vegetable oil

sea salt and freshly ground pepper

dashes (several) Worcestershire, steak, tamari, soy, or other sauce

slivered scallions and thin red bell pepper (strips)

Nutrition Facts
Skillet-Seared Tofu with two sauces

Servings Per Recipe: 2

Amount per Serving

Calories: 275

  • Total Fat: 18.6 g
  •     Saturated Fat: 2.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 22.8 mg
  • Total Carbs: 6.9 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 0 g
  • Protein: 25.6 g

how is this calculated?

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1.  Slice the tofu crosswise into 6 pieces and blot it with paper towels.

2.  Heat the oil in a cast-iron or nonstick skillet. Add the tofu, sprinkle with salt, and cook over medium-high heat until golden. At first it will twitch around as the water in the tofu turns to steam, but then it will settle down. Once the first side is browned, turn and cook the second side, about 10 minutes in all. Shake on a tablespoon or two of the sauce and continue cooking until it evaporates, leaving the tofu seasoned and glazed. Season with pepper, scatter the scallions and peppers over all, and serve.

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