This super easy peanut tofu will be you new obsession.
This peanut tofu is the perfect dish when you want to impress guests but want to do minimal effort. This sauce has It all, it is peanut buttery, salty, savory, sweet, tangy, and slightly spicy. To cut down on active cooking time I’ve opted to bake the tofu. Baking the tofu gives it a nice crispy exterior and a slightly chewy interior. You can serve the tofu over rice or noodles, you can also double the sauce and make it into a stir fry with veggies. My favorite way is to serve it with rice and steamed broccoli.
How to prepare the tofu
First wrap the block of tofu in a clean kitchen towel or paper towels and then place a heavy object on top, like a cast iron. Doing this helps press out any excess liquid from the tofu so it can better absorb sauces and have a better consistency. Let the tofu sit with the heavy object on top for around 5-10 minutes. While you are waiting for the liquid to drain out you can make the sauce.
Once the tofu is done pressing cut the tofu into 1/2 to 1 inch cubes. Roll the cubes in cornstarch and then place on a baking sheet Making sure to not allow the tofu cubes to touch or they will stick together. Before placing them in the oven, spray the tops with cooking spray. Bake for 15 minutes, flip and spray then bake for another 15 minutes.
How to make the peanut sauce
Full recipe with measurements in recipe card below
Jump to RecipeFor this sauce I’ve made 2 versions. I’ve made one with chili oil and one with sriracha. I know that sometimes it can be hard to find certain ingredients so I’ve made two versions.
For the chili oil version you can make your own or buy store bought chili oil. I make my own from a recipe by Yeung Man Cooking. You can find the recipe for his chili oil here. If you want to buy store bought chili oil you can usually find it in the Asian section of your local grocery store.
Here’s what you’ll need to make the peanut sauce
- Soy sauce
- Chili oil OR Sriracha
- Peanut butter
- Maple Syrup
- Rice Vinegar
- Mirin
- Sesame oil
- Water
- Tofu Extra firm
- Cornstarch
Optional ingredients: Rice or noodles for serving and green onion and peanuts for topping. The sauce can also be doubled and served as a stir fry with veggies.
How to store the peanut tofu
This dish is best the day of. If you have any left overs store in an airtight container with a lid. This dish will keep for 3-5 days in the refrigerator. If you are serving along side rice or noodles store the tofu and the rice in separate containers.
Notes
Chili oil is a condiment commonly used in Chinese cuisine and southeast Asian cuisine. It is oil that has been infused with some kind of hot pepper and different spices. Different regions have slightly different versions of chili oil. It is easy to make your own at home but some people may find it difficult to acquire certain ingredients. You can also buy chili oil online or in the Asian section of your local grocery store.
Rice Vinegar is a vinegar that is made from fermented rice. It is used as a seasoning, dressing and in dipping sauces in many east Asian cuisines. You can also find it in the Asian section of the grocery store.
Mirin is a commonly used ingredient in Japanese cuisine. It is a type of rice wine.
If you are looking for more dinner recipes I think you will also love this Ground Tofu and Walnut Taco “Meat”, this Spicy Peanut Soup, and these Black Bean Tostadas
Easy Peanut Tofu
Ingredients
- 1/4 cup reduced sodium soy sauce
- 2 tbsp chili oil* For sriracha version scroll down to the notes.
- 1/4 cup peanut butter
- 1 tbsp maple syrup
- 2 tsp rice vinegar
- 1 tsp mirin
- 1 tsp sesame oil
- 1 tbsp water
- 1 14 oz package of extra firm tofu
- 1/4-1/2 cup cornstarch see notes
- green onion for topping optional
- peanuts for topping optional
Instructions
- Preheat oven to 425℉ and lightly spray a baking sheet with cooking spray.
- Wrap a block of tofu in a clean kitchen towel or paper towels. Then place a heavy object on top like a cast iron. Let the tofu sit with the heavy object on top for around 5-10 minutes. This helps drain out any excess liquid.
- Once the tofu is done pressing cut the tofu into 1/2 to 1 inch cubes. Roll the cubes in cornstarch and then place on a baking sheet, making sure to not allow the tofu cubes to touch or they will stick together. Before placing them in the oven, spray the tops with cooking spray. Bake for 15 minutes, flip and spray and then bake for another 15 minutes. Once they are golden and crispy they are done.
- While the tofu is baking make the peanut sauce. To a medium-large bowl add soy sauce, chili oil, peanut butter, maple syrup, rice vinegar, mirin, sesame oil, and water. Whisk until the sauce is fully incorporated. If you are using natural peanut butter you may need to whisk a little longer to have it be smooth again.
- Once the tofu is done gently toss it in the sauce. Serve with rice or noodles and top with green onion and peanuts. You can double the sauce recipe and use it to make a vegetable stir fry. If the peanut sauce isn't warm enough after you throw the tofu in, place the peanut tofu into a frying pan on low-med heat until desired temperature.
- The tofu is best the day of but will keep in the fridge in an airtight container for 3-5 days.
Notes
- For the sriracha version substitute 2 tbsp.’s of sriracha for the chili oil and add an additional tsp of sesame oil for a total of 2 tsp’s of sesame oil.
- You can start out with 1/4 cup of cornstarch and add more to the bowl as needed. You shouldn’t need more then 1/2 cup in total.
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