This electric skillet glazed tofu with snap peas is a tasty, weeknight vegetarian dinner. The sweet, sour and spicy flavor from the glaze really kicks the tofu up a notch! It only takes about 30 minutes total to prepare, which includes marinating time and only 10 minutes of actual cooking time in an electric skillet.
This recipe is perfect for adding some meatless dinners into your week, or providing new inspiration for an already vegetarian household. It's vibrantly green, like my sweet pea purée, and full of delicious flavor, similar to my kimchi tofu stir fry.
Paired with fresh sautéed vegetables and herbaceous cilantro, this meal cooks quickly and easily in an electric skillet making for a convenient dinner option.
As with most electric frying pan recipes, this one is great for road trips in the RV as well.
I also have a detailed tutorial for how to use an electric frying pan if you're interested and a post rating the best ceramic electric skillet if you don't have one yet.
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Ingredients
- rice vinegar - Rice vinegar has a mild, slightly sweet, and tangy flavor that helps balance the flavors in a stir fry.
- honey - This recipe can easily be made vegan by substituting the honey in the marinade for agave nectar, maple syrup, or a little white sugar.
- Sriracha sauce - Optional--for some heat.
- extra firm tofu - Extra firm tofu holds up to stir frying well and I love the texture.
- snap peas - Snap peas, also known as sugar snap peas, can be eaten whole, including the pod and the seeds inside! You can easily substitute with snow peas (pictured above); they work great too.
- red cabbage - For nice, thin slices check out my tutorial for how to shred cabbage. Red is actually the same as purple cabbage, as explained in this purple cabbage recipes round-up.
*Check recipe card for full ingredients and amounts.
Chef's Note: The sauce for this pan-fried tofu is amazing but you might also want to check out my other tofu marinades.
How to Make Electric Skillet Tofu
Step 1. Marinate. Mix the marinade ingredeints in a small bowl. Add the cubed tofu to a zip-top bag, then add the sauce. Let as much air out of the bag as you can, seal it and massage gently to coat. Let it soak for around 10 minutes.
Step 2. Fry tofu. Heat an electric skillet to 375ºF. Remove the tofu from the sauce and add 1 tablespoon sesame oil to the electric skillet. Fry the tofu until golden brown on each side. Remove and reserve.
Chef's Note: For best results, pat the tofu dry with paper towel before cubing.
Step 3. Fry vegetables. Heat another tablespoon of sesame oil in the skillet and stir fry the vegetables for 3-5 minutes, until crisp-tender.
Step 4. Serve the electric skillet tofu. Turn off the skillet heat. Add the reserved tofu and sauce. Mix well. Serve topped with cilantro. It can be served on its own or over rice or quinoa.
💬 Once you're all finished, check out my handy tutorial for how to clean an electric skillet.
Drink Pairings
Spicy fried tofu pairs well with a variety of drinks that can complement its flavors. Here are some great options for you:
- Cold Beer: A light, crisp beer like a lager or pilsner can cool down the spiciness and cleanse the palate. For a richer taste, an IPA with citrus or tropical notes can also work well.
- Sparkling Water: The effervescence of sparkling water can help to cut through the spice and refresh your mouth between bites.
- Iced Tea: Unsweetened iced tea, particularly green or black tea, can be a refreshing accompaniment that doesn't overpower the tofu's flavors. For a sweeter option, consider this iced peach green tea.
- Milk or Plant-Based Milk: Dairy milk or creamy plant-based alternatives like coconut, oat, or pumpkin seed milk can help neutralize the heat from the spices.
- Fruit Juice: Sweet and tangy juices like mango juice or grilled pineapple juice can balance the spiciness with their natural sugars and acidity.
- Lemonade: The sweet and tart flavors of lemonade are a nice contrast to the spicy tofu. Check out my tutorial for how to make lemonade here.
- Wine: A slightly sweet white wine like Riesling or Moscato can counteract the spiciness. A light, fruity red wine like a Beaujolais or Pinot Noir can also work.
- Cocktails: Cocktails with a balance of sweetness and acidity, such as a mojito (or mojito mocktail), slushy margarita, or a cranberry Moscow mule, can complement the spice.
What not to pair this dish with: Avoid overly strong or bitter drinks that might clash with the tofu's flavors.
Storage Info
It's best enjoyed immediately but leftovers can be stored in the refrigerator and reheated again for up to 4 to 5 days.
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📋Recipe
Electric Skillet Glazed Tofu
Ingredients
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons soy sauce
- ½ tablespoon ginger - grated
- 1 teaspoon Sriracha sauce
- 2 cups extra firm tofu - cubed
- 2 tablespoons sesame oil - divided
- 2 cups snap peas - or snow peas
- 1 cup carrot - shredded
- ½ cup red cabbage - shredded
- fresh cilantro leaves - to garnish
Instructions
- Mix the rice vinegar, honey, soy sauce, ginger and Sriracha in a small bowl.2 tablespoons rice vinegar, 2 tablespoons honey, 2 tablespoons soy sauce, ½ tablespoon ginger, 1 teaspoon Sriracha sauce
- Add the cubed tofu to a zip-top bag. Pour sauce mixture over tofu. Let as much air out of the bag as you can, seal it and massage gently to coat. Let it soak for around 10 minutes.2 cups extra firm tofu
- Heat electric skillet to 375ºF.
- Remove the tofu from the sauce (reserve the sauce). Add 1 tablespoon sesame oil to the electric skillet. Add the tofu and fry until golden brown on each side, about 6 minutes. Remove the tofu from the skillet and reserve.
- Heat another tablespoon of sesame oil in the skillet and stir fry the vegetables for 3-5 minutes, until crisp-tender.2 cups snap peas, 1 cup carrot, ½ cup red cabbage
- Turn off the skillet heat. Add the reserved tofu and sauce. Mix well.
- Serve topped with cilantro and more sriracha, if desired. It can be served on its own or over rice or quinoa.
Equipment
Notes
- Tip. For best results, pat the tofu dry with paper towel before cubing.
- Make it Vegan. This recipe can easily be made vegan by substituting the honey in the marinade for agave nectar, maple syrup, or a little white sugar.
- Leftover Storage. It's best enjoyed immediately but leftovers can be stored in the refrigerator and reheated again for up to 4 to 5 days.
- Drink Pairing. Spicy fried tofu pairs well with a variety of drinks. Here are some great options for you:
- Cold Beer: A light, crisp beer like a lager or pilsner can cool down the spiciness and cleanse the palate. For a richer taste, an IPA with citrus or tropical notes can also work well.
- Wine: A slightly sweet white wine like Riesling or Moscato can counteract the spiciness. A light, fruity red wine like a Beaujolais or Pinot Noir can also work.
- Cocktails: Cocktails with a balance of sweetness and acidity, such as a mojito (or mojito mocktail), slushy margarita, or a cranberry Moscow mule, can complement the spice.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
This dish is very tasty and light!