A skillet-worthy glaze that turns peaches into a silky-sweet, weeknight hero.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 25 min | 40 min | 4 servings |
Intro
This pan-meets-skillet dish builds a glossy glaze from caramelized peaches that clings to crispy tofu and glossy pasta. It’s a pantry-friendly weeknight winner you can customize with whatever veg you have on hand. The interplay of peach-sweetness with savory soy creates a balanced, comforting bite.
The dish comes together quickly: sear the tofu for crisp edges, simmer the peaches into a syrupy glaze, then toss with al dente pasta. It’s bright, hearty, and surprisingly elegant for a weeknight staple.
The Best Peach for This Recipe
- Yellow peaches vs White peaches
- Yellow peaches bring a deeper sweetness and brighter acidity; use when you want a tangy pop in the glaze.
- White peaches are softer and sweeter, with a subtler acidity; choose for a sweeter, mellower glaze.
- Ripe and juicy vs Slightly firm for slicing
- Ripe and juicy peaches caramelize quickly and yield a syrupier glaze; good for a pronounced peach note.
- Slightly firm peaches hold their shape longer; use to keep chunks intact in the sauce.
- Fresh peaches vs Canned peaches in juice
- Fresh peaches deliver vibrant flavor and texture; best when peaches are in season.
- Canned peaches in juice (not heavy syrup) work in a pinch but may be less vibrant; drain well and adjust sweetness.
Other Ingredients (and Helpful Swaps)
- Tomatoes
- Role: Generally not needed in this glaze; they’re a brightness option on the side or in a tomato-based variation.
- Swap tip: a squeeze of lemon juice or a splash of white wine can brighten the sauce if you want extra lift.
- Onion
- Role: Adds sweetness and depth if you choose to sweat some onion with the tofu.
- Swap tip: red onion for color and milder flavor; or skip and rely on peach sweetness.
- Garlic
- Role: Aromatic backbone that can be added to the glaze with the peach sauce.
- Swap tip: 1/2 tsp garlic powder if you’re short on time; add at the same moment as fresh garlic.
- Red Pepper
- Role: A color pop and gentle peppery note; optional for texture.
- Swap tip: diced bell pepper for a milder bite; or a pinch of chili flakes for heat.
- Pasta
- Role: Builds the base that carries the glaze; al dente keeps texture lively.
- Swap tip: gluten-free pasta or zucchini noodles for a lighter option; adjust cooking time as needed.
- Herbs
- Role: Fresh herbs brighten the dish at the finish.
- Swap tip: dried basil or cilantro if fresh isn’t on hand; add later to preserve aroma.
Ingredients
- Sauce / Glaze
- Fresh peaches, 2 medium (about 1 lb / 450 g), diced
- Soy sauce or tamari (gluten-free), 2 Tbsp (30 ml)
- Maple syrup or honey, 1 Tbsp (15 ml)
- Rice vinegar, 1 Tbsp (15 ml)
- Fresh ginger, grated, 1 tsp (5 g)
- Fresh garlic, 1 clove, minced
- Tofu
- Extra-firm tofu, 14 oz (396 g) block, pressed and cut into 1-inch cubes
- Cornstarch, 1 Tbsp (8 g) for coating
- Sesame oil, 1 tsp (5 ml) for searing (optional)
- Cornstarch slurry (for glaze)
- Water, 2 Tbsp (30 ml) + cornstarch, 1 Tbsp (8 g) mixed until smooth
- Pasta
- Spaghetti or linguine, 8 oz (225 g)
- Kosher salt, 1/2 tsp (3 g) for pasta water
- Finish and garnish
- Green onions, sliced, 2–3 stalks
- Sesame seeds, 1 Tbsp (6 g)
- Optional: fresh basil or cilantro, a few leaves for finishing
Directions
- Prepare tofu and coat: Pat dry, press 15 minutes if possible, then cut into 1-inch cubes and toss in cornstarch until evenly coated; set aside.
- Sear tofu until edges are golden: Heat a skillet over medium-high heat with sesame oil (if using). Cook tofu in a single layer, turning once, 6–8 minutes total, until edges are crisp and golden.
- Make peach glaze: In the same pan, add diced peaches, minced garlic, grated ginger, soy sauce, maple syrup, and rice vinegar. Simmer gently 6–7 minutes until peaches soften and the mixture thickens to a glossy glaze.
- Thicken glaze with slurry: Stir in the prepared cornstarch slurry; simmer 1–2 minutes until the sauce coats the back of a spoon and looks glossy.
- Cook pasta to al dente: Meanwhile, bring a pot of salted water to a boil and cook pasta 9–11 minutes (or per package). Reserve 1/2 cup (120 ml) of pasta water, then drain.
- Toss, glaze, and finish: Add the cooked pasta to the pan with tofu and glaze. Toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce. Finish with green onions and sesame seeds.
How to Store Leftovers
Leftovers keep 3–4 days in an airtight container in the refrigerator. Reheat in a skillet over low-medium heat, or briefly microwave in 30–60 second bursts, until warmed through. For safety, refrigerate leftovers within 2 hours of cooking. The sauce can be frozen if desired.
What to Serve With Caramelized Peach Glazed Tofu
- Steamed jasmine rice or quinoa: A neutral base that soaks up the glaze for a cohesive bite.
- Sautéed greens (spinach, kale, or bok choy): Quick wilted greens add a leafy contrast and color.
- Roasted broccoli or asparagus: Adds a savory crunch and keeps the plate balanced.
- Salad idea: Arugula with citrus vinaigrette for a peppery, bright counterpoint to the sweet glaze.
Variations & Tips
- Spicier glaze: Add a pinch of red pepper flakes or a thin line of sriracha to the glaze for a gentle heat.
- Creamier version: Stir in a splash of light coconut milk or a teaspoon of tahini after thickening the glaze for a creamier finish.
- Gluten-free option: Use gluten-free pasta and tamari instead of soy sauce; adjust salt.
- Canned peaches swap: Use canned peaches in juice, drained, and proceed; reduce syrup by 1–2 minutes to keep glaze from becoming too thin.
- Fresh herb finish: Finish with torn basil or cilantro for a fragrant, fresh lift.
Enjoy Your Caramelized Peach Glazed Tofu
Delight in every bite of this caramelized peach-glazed tofu and pasta, a cozy, bright dish that proves pantry-friendly meals can feel special. Enjoy Caramelized Peach Glazed Tofu as your go-to weeknight dinner and let the peachy glaze bring a little sunshine to the table.