Crispy Peanut Tofu & Spinach Sheet‑Pan Stir‑Fry
This vibrant sheet‑pan stir‑fry blends crunchy tofu, fresh spinach, and a silky peanut sauce in under 30 minutes. It delivers a protein punch that fuels both taste buds and workouts. The dish is as easy to prep as it is delightful to eat.
Ingredients
- 14‑oz block extra‑firm tofu, pressed and cubed
- 2 tbsp coconut oil
- 1 cup baby spinach, trimmed
- 1 red bell pepper, sliced
- 1 small carrot, julienned
- ½ cup cooked lentils
- 2 tbsp smooth peanut butter
- 2 tbsp low‑sodium soy sauce
- 1 tbsp honey (or agave)
- 1 tsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp sriracha (optional)
- 1 tsp sesame seeds
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Press the tofu with paper towels for 15 minutes to remove excess moisture.
- In a small bowl mix peanut butter, soy sauce, honey, ginger, garlic, rice vinegar, and sriracha.
- Heat 1 tbsp coconut oil in a large skillet over medium‑high. Add tofu cubes and sear until golden, about 5‑6 minutes; remove to a plate.
- Add remaining oil, then bell pepper and carrot; sauté 2‑3 minutes until slightly softened.
- Add spinach and cook until wilted, about 1 minute.
- Stir in lentils and the peanut sauce, coating everything evenly. Return the tofu to the skillet and simmer 3‑4 minutes to meld flavors.
- Sprinkle sesame seeds, garnish with cilantro, and serve immediately with lime wedges.
- Optional: Pair with cauliflower rice or quinoa for an extra carb boost.
Chef's Note
Pressing tofu removes water, so the surface crisps up wonderfully. Searing before adding veggies keeps the cubes chunky and flavorful.
Make-Ahead Tips
Store the prepared sauce separately and refrigerate the tofu and veggies. Assemble the stir‑fry fresh for best texture, or reheat gently for up to 3 days.
Substitutions
Tempeh or diced chicken breast can replace tofu.,Maple syrup or stevia for a sugar‑free sauce.,Tamari or soy‑free sauce for gluten intolerance.