One‑Pan Spicy Peanut Tofu & Spinach Skillet

This quick sheet‑pan skillet blends protein‑rich tofu, nutrient‑dense spinach, and a bold peanut sauce for a meal that’s both filling and incredibly flavorful. With all the cooking on one pan, cleanup is minimal and the dish comes together in 25 minutes. It’s ideal for anyone craving a savory, healthy dinner that fits a tight schedule.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• • 14 oz extra‑firm tofu, pressed and cubed
• • 1 tablespoon sesame oil
• • 2 cups baby spinach (washed)
• • 1 carrot, julienned
• • ¼ cup roasted peanuts, roughly chopped
• • 2 tbsp peanut butter
• • 1 tbsp soy sauce (low‑sodium)
• • 1 tbsp rice vinegar
• • 1 tbsp honey or maple syrup
• • 1 clove garlic, minced
• • ¼ tsp crushed red pepper flakes
• • 1 tbsp fresh lime juice
• • ¼ cup chicken or vegetable broth
• • Salt and pepper to taste
• • Fresh cilantro, lemon wedges and extra peanuts for garnish

Instructions

1. 1. Preheat the oven to 400 °F (200 °C). 2. Toss tofu cubes in sesame oil, salt, and pepper; spread on a baking sheet in a single layer. 3. Roast 15 min, flipping halfway, until golden and crispy.
2. 4. While tofu roasts, whisk together peanut butter, soy sauce, rice vinegar, honey, garlic, red pepper flakes, lime juice, and broth.
3. 5. In a large skillet, heat 1 tbsp oil over medium heat. Sauté carrot for 2‑3 min until slightly softened.
4. 6. Add spinach; cook until just wilted, about 1 min.
5. 7. Stir in the roasted tofu and pour the peanut sauce over the mixture. Cook, stirring, for another 2 min until everything is hot and coated.
6. 8. Toss in chopped peanuts and transfer to a serving platter. Garnish with cilantro, lime wedges, and extra peanuts. Serve immediately with steamed rice or cauliflower rice if desired.

Chef's Note

Pro tip: press the tofu for at least 30 minutes before cooking to help it crisp up beautifully. For an even more intense nutty flavor, toast the chopped peanuts in a dry skillet before adding them to the dish.

Make-Ahead Tips

Store the tofu and sautéed vegetables separately in an airtight container; reheat and drizzle with the peanut sauce just before serving.

Substitutions

Swap tofu for diced chicken breast or tempeh, using the same protein‑boosting sauce. For a dairy‑free version, use coconut milk instead of broth.