Hey there, friends!
Are you in the mood for something delicious and packed with flavor?
Today, I’m excited to share my go-to recipe: tofu with peanut sauce!
It’s quick, easy, and absolutely mouthwatering.
Whether you’re a tofu lover or just curious, this dish will win you over!
Grab your aprons, and let’s dive in!
Possible Ingredient Alternatives
Extra firm tofu can be replaced with tempeh or seitan for a different texture and protein source. Tempeh offers a nuttier flavor, while seitan provides a meatier texture. Adjust cooking times as these alternatives may require longer to cook through. For a non-vegan option, chicken breast cut into cubes can be used, cooking until the internal temperature reaches 165°F (74°C).
Peanut butter can be substituted with almond butter or sunflower seed butter for those with peanut allergies. These alternatives maintain a creamy texture and nutty flavor while accommodating different dietary needs. Use the same amount as called for in the recipe.
Cornstarch can be replaced with arrowroot powder or tapioca starch for a grain-free option. These substitutes will still provide a crispy coating for the tofu. Use an equal amount of either alternative, but be aware that arrowroot may result in a slightly glossier finish.
| Preparation Time | 15-30 minutes |
| Cooking Time | 14-24 minutes |
| Total Time | 29-54 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 30-35 g
- Fat: 40-45 g
- Carbohydrates: 60-70 g
Ingredients
For the tofu:
- 1/4 cup cornstarch
- 2 tbsp soy sauce (I use Kikkoman)
- 1 block extra firm tofu (pressed and patted dry)
- 1 tsp sesame oil
For the peanut sauce:
- 1 tbsp agave nectar
- 1 tsp fresh ginger (finely minced)
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tsp sesame oil (toasted for more flavor)
- 2 tsp sriracha sauce
- 1 clove garlic (minced Fresh for best flavor)
- 3 tbsp unsweetened peanut butter (creamy preferred)
For serving:
- 1/4 cup roasted salted peanuts (chopped for garnish)
- cooked rice
- 1 handful chopped cilantro (for freshness)
Step 1: Press and Prepare the Tofu
Begin by draining the tofu and pressing it for 15 to 30 minutes to remove any excess water.
You can use a tofu press like the Tofuture, or create a DIY press with common kitchen tools.
By pressing the tofu, you’ll allow it to absorb more flavor from the marinade.
Once pressed, cut the tofu into 1-inch cubes.
Step 2: Preheat the Oven
Preheat your oven to 400℉ (200℃) and line a large baking sheet with parchment paper.
If you prefer using an air fryer, see additional notes on how to adapt this method.
Step 3: Make the Peanut Sauce
In a small bowl or measuring glass, thoroughly mix together all the ingredients needed for the peanut sauce.
Set this aside for later use.
Step 4: Season the Tofu
Place the tofu cubes in a medium bowl and pour soy sauce and sesame oil over them.
Gently toss to coat evenly.
After that, sprinkle cornstarch over the tofu and toss again to ensure each cube is evenly coated for a crisp texture.
Step 5: Initial Bake
Spread the coated tofu cubes in a single layer on the prepared baking sheet, ensuring they do not touch.
This allows even baking and crisping.
Bake the tofu for 12 – 18 minutes until it turns golden brown.
Step 6: Sauce the Tofu and Bake Again
Take the tofu out of the oven and return it to the mixing bowl.
Pour half of the peanut sauce over the tofu, tossing gently to coat.
Spread the tofu back on the lined baking sheet and bake for an additional 2 – 6 minutes until the tofu achieves a golden hue and the sauce sets nicely.
Step 7: Serve and Store
Present the tofu hot, arranged over a bed of rice if desired.
Add extra peanut sauce as a drizzle and garnish with chopped peanuts and fresh cilantro for additional flavor and texture.
Store any leftover tofu in an airtight container in the fridge for up to four days.
Enjoy it cold, or gently reheat it in the microwave before serving.
