Electric Skillet Glazed Tofu

5 from 2 votes

Electric Skillet Glazed Tofu

This electric skillet glazed tofu with sugar snap peas is an excellent weeknight vegetarian dinner. The sweet, sour and spicy flavor from the glaze really kicks the tofu up a notch!

Prep Time10

Cook Time10

Marinating Time10

Total Time30

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 207kcal

Author: Joss Dyckson

Equipment

Electric Skillet

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

US Customary - Metric

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.

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