Description
This Peanut Butter Tofu has so much flavor and is easy to make. It’s the perfect vegan dinner recipe that the whole family will love!
Ingredients
Scale
- 1 package super firm or extra firm tofu
- 1 tablespoon tamari
- 1 tablespoon toasted sesame oil
- 1 1/2 tablespoons cornstarch
- Rice for serving, optional
- Cooked veggies for serving, optional
- Green onion and chopped peanuts for garnish, optional
Peanut Sauce:
- 1/2 cup creamy peanut butter, preferably one without added sugar
- 2 cloves garlic, grated
- 1 teaspoon grated ginger
- 1 1/2 teaspoons chili sauce, such as sambal oekel
- 1 tablespoon tamari
- Juice of 1 lime
- 1 teaspoon toasted sesame oil
- 1 teaspoon pure maple syrup
- 1 teaspoon rice wine vinegar
- 3–5 tablespoons warm water, this will depend on how thick your peanut butter is. I used 3 tablespoons.
- Salt, to taste
Instructions
- Start by preparing the peanut sauce. Add all peanut sauce ingredients to a medium sized bowl and mix until everything is combined. Add water one tablespoon at a time and mix well in between each addition. You want the consistency to be thick enough to coat the tofu but thinner than peanut butter. I recommend giving the sauce a taste and adjusting ingredients as needed.
- Press your tofu if needed and then dice it into bite size pieces. To a medium sized bowl, add the toasted sesame oil and tamari and whisk together. Add the tofu to the bowl and mix until it’s completely coated. Then, add in the corn starch and mix again until you can’t see the cornstarch anymore.
- Heat a large pan over medium heat and add a couple teaspoons of olive oil. Pour the tofu in and cook until tofu is browned and crispy on all sides, 7-10 minutes.
- Once tofu is finished cooking, turn the heat off and pour the peanut sauce over the tofu. Mix until tofu is completely coated and serve over rice with a side of broccoli, if desired. Enjoy!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: American/Asian
