Tofu With Peanut Sauce
If you're a peanut lover, you will love Tofu With Peanut Sauce. Even if you don't like tofu. The spicy peanut-y little pillows are packed with flavor and delicious in veggie bowls and appetizers.
Servings (change as needed): 4 mains (or 6 appetizers)
- 1 block extra firm (or firm) tofu packed in water 14 - 16 ounces
- 2 tsp cornstarch or arrowroot starch
- kosher salt
- 1 tbsp canola, avocado or grape seed oil or other vegetable oil
- 5 tbsp smooth peanut butter
- 1/3 cup warm water
- 3 tbsp sweet Thai chili sauce Note 1
- 1 tbsp lime or lemon juice (about 1/2 a lime or 1/4 of a lemon)
- sriracha hot sauce to taste start with 1/2 tsp, taste and adjust
- optional: 1 tsp sesame oil, 1 tsp soy sauce
Options for Garnish or Fillers (choose 1 or more)
- 1/4 cup pomegranate seeds,
- 2 tbsp finely chopped parsley or cilantro
- 1/2 cup chopped water chestnuts
- 1/2 cup chopped peanuts
- 1 tbsp toasted sesame seeds
- drizzle of balsamic reduction
DRAIN AND PRESS TOFU: You can cut tofu block in half horizontally for this step if you want. Wrap tofu block(s) in a couple of layers of paper towel (or a tea towel). Lay on counter. Place heavy pan or plate over it with cans or other heavy objects to weigh in down. Let sit for at least 20 minutes. 30-60 minutes even better. This will extract most of water from tofu.
MAKE PEANUT SAUCE: While tofu is draining, combine all peanut sauce ingredients in a small bowl or measuring cup. Whish until smooth. Taste and adjust to how you like it.
PREPARE TOFU: Cut tofu in cubes. For appetizers, use small cubes (1/2 inch). For main course, tofu can be in larger cubes or rectangles. Here's a video on how to cut tofu. Toss gently with 1/2 tsp kosher salt and 2 tsp cornstarch until lightly dusted all over.
PAN FRY TOFU (Note 2 for baking instead): Heat non stick skillet to medium high. Add tofu cubes. Flip and shake pan as needed until all sides are lightly browned - about 12-15 minutes. If starting to burn, lower heat a bit.
ADD PEANUT SAUCE: Add sauce to pan reserving, 2 tbsp if desired for extra drizzle at serving. Stir gently to coat tofu evenly. Cook for 2-3 minutes until sauce thickens, browns a bit and coats tofu well.
SERVE: For appetizers: spoon portions into endive cups or lettuce cups. For main course, place portions into bowls along with rice, avocado, vegetables, etc. Garnish with 1 or more of suggested garnishes or any others you choose. Serve warm or at room temperature.
- Substitute for sweet Thai chili sauce: Instead, use a combination of garlic chili sauce (or sriracha) and maple syrup or honey.
- To bake tofu (instead of pan-fry): Note this method takes an extra 15 minutes than pan frying. Heat oven to 400F. Place tofu cubes in a bowl, sprinkle with 1 tbsp olive oil, 1 tbsp cornstarch, 1/2 tsp kosher salt, 1/4 tsp ground pepper (and a pinch of garlic and 1 tsp sesame oil is optional). Toss gently to coat evenly. Spread onto parchment lined pan so pieces aren't touching each other. Bake for 15 minutes, flip, bake another 15 minutes until crispy and golden brown.
- Make Ahead: Except for the final few minutes to combine the tofu and peanut sauce, you can make everything ahead. Draining/pressing the tofu, baking or frying the cubes and making the sauce. Leftovers are great cold, too, if you have any.
Serving: 4g | Calories: 372kcal | Carbohydrates: 26g | Protein: 19g | Fat: 23g | Saturated Fat: 3g | Sodium: 320mg | Potassium: 517mg | Fiber: 5g | Sugar: 11g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 3mg