Cut tofu into approx 1/4 inch (1 cm) slices. We are so glad you enjoyed it! I thought the tofu pieces were sufficiently crispy when I took them out of the oven, but once I put them in the sauce they got a lot softer and lost a lot of the crisp. Bake the prepared tofu in the oven until crispy. Second night I halved the maple syrup in the sauce – l liked it less sweet. First, I mince a couple garlic cloves and add the rest of the ingredients. Enjoyed it with the massaman curry recipe :). Tonight I coated the tofu in maize flour and sesame seeds. My daughter does not like spicy food yet. Hope that helps! My husband and I love this dish! I followed all the instructions and the tofu did not turn out crispy. I added garlic to my peanut sauce because I like that flavor combo. I used a kinda-big tupperware to toss the tofu with the chickpea flour. To get your tofu a little browned, put it on the top rack of the oven, just a few inches from the heat source. We may earn commission from the links on this page. Next time I’ll add garlic and cut back on the sweet a bit….but EXCELLENT! xo. Aw, so glad to hear that, Nicole! Whisk together the peanut butter (I like to melt it slightly in the microwave for just a few seconds to make this easier) with the ginger, lime juice or orange juice, soy sauce, sesame oil, maple syrup and sweet chili sauce. Those are great suggestions. *I always double the peanut sauce, half for tofu and the other half for topping. xo, AMAZING!!! I don’t have a tofu press so just used a few paper towels. Yay! It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Thanks for the recipe! The sauce comes together in a food processor. Like one of your other reviewers below I used sriracha sauce, but added it a teaspoon at a time until it was just perfectly spiced, I also used double the lime juice to suit my palate. This recipe is so good that even my tofu-hating boyfriend loves it. I can’t wait to make it again! Works well enough. Great recipe!! I’m not crazy about Peanut Butter in dishes like this so I might cut back if I make it again, but it’s certainly not overpowering – my boyfriend said he didn’t even notice there was peanut butter in it. I have to admit I am a lover of tofu and addicted to peanut butter so really it was bound to be the recipe of my dreams but it is unreal. We haven’t tried broiling, but would caution against it because of the parchment paper (it will burn). I usually opt for oil-free recipes that are low in sodium but this was a nice change of routine – and still WAY healthier than take out. I make a double batch of this recipe almost every week! I marinated for about two hours. Make a double batch, it goes quickly! Divide the pudding among glasses and refrigerate for 20 to 30 … I am still giving it 5 stars because I know if I make it again with less tamari it will be perfect! This is amazing! I’m a vegetarian teen and I’m always looking for new recipes to make (and new ways to cook tofu). Other than that, it tasted really good! Thanks so much for sharing! Mix together the peanut butter, soy, lime, chilli & garlic. It’s super helpful for us and other readers. It’s super helpful for us and other readers. It was really good, however almost too salty for me to eat (however I do typically try to eat low sodium). A keeper. Check the comments for more info. Much cleaner and more scrumptious than take out. Thanks for sharing! I loved this recipe, so easy and tasty. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I think I’ll try a similar recipe for coating other things and baking them! I substituted peanut butter (someone left a near empty jar in the pantry) for almond butter and it tasted amazing! I followed the recipe exactly. Thanks so much for the lovely review! Peanut butter and banana is a classic combo that's even more delicious with the addition of tangy probiotic-rich kefir. If to the sauce, that would cause it to get clumpy and the tofu to not crisp up. Loved the technique. Press as much moisture out of the block of tofu as you can. Thank you for this recipe, am looking forward to eating the leftovers tomorrow! 2 comments. Ingredients. Thanks for sharing, Jess! The sauce has an unpleasant after taste. My experience was that I wished I had more Peanut Sauce! This recipe is amazing!!! Perfect combination of sweet and savory. Obviously the tofu didn’t retain all of the crunch after sitting in the fridge, but this flavor is amazing! Any tips? This tofu curry is similar to a satay curry as it uses peanut butter and coconut cream as the main ingredients and also uses fresh spices and Madras curry powder for flavour. Thank you! I served this with egg fried cauliflower rice with carrots and peas. It’s just sooooo good! This is marvelous, a definite do-over. I’ve never been able to make tofu which such a good flavor, until I made these. Thanks for the lovely review, Gemma! The spice level was perfect. We are so glad you enjoyed it! :) Plus it was so easy to throw together. Delicious! I loved the texture of the tofu in this recipe! It will be perfect as usual. You could maybe try seitan if gluten’s not an issue? I don’t have corn starch at the moment, so I’ll try this with and without corn starch to see which one I prefer (but the corn starch definitely would add that extra crispiness and textural variety, so that batch might be the winner!). Loved this recipe! Thanks, Dana! Thanks for sharing, Kelly! I used honey instead of maple syrup. Thanks so much for the lovely review! I used arrowroot instead of cornstarch to coat the pumfu (pumpkin seed processed to look like a brick of tofu), it worked well. I will definitely be making this more often. But another reader mentioned it worked well for them! I had to hide the leftovers from my meat eating partner afterwards as it was so delicious that he would have devoured it all! x. We’re so glad you enjoyed it, Emily! I recently made it with jasmine rice and roasted broccoli, but also pairs well with the noodle free pad Thai. We LOVE the sauce. I added a couple of teaspoons of rice wine and 3 kaffir lime leaves finely chopped to the sauce and it cuts through the richness of the peanut butter, adding that hallmark kaffir flavour that goes so well with peanuts. Thanks so much for sharing, Jill! I didn’t make any recipe adjustments except that I didn’t have lime juice, which may have brightened the flavor a bit, but it was scrumptious without it. Before you bake your tofu, give the sauce a quick taste. You can also add the tofu to the pan with only enough sauce to coat, and reserve the rest for serving. So glad to hear it, Hilary! I followed the recipe exactly except for using almond butter instead of peanut butter- but as soon as I added the sauce, it immediately clumped up and the tofu lost any crispyness. Thanks for sharing, Anna! You can also, Gado Gado with Spicy Peanut Sauce (30 Minutes! Thanks for sharing your recipes. Heat one tablespoon of oil in a large skillet over medium-high heat. Recipe was easy to follow. Is there anything you could suggest in place of the oil? My husband said this is the best one I’ve ever made!!! Elissa, I have no suggestions, but I had to giggle at the subtle “yet” in your comment. Thank you!! Hi Dana! Even my partner, who is not a fan of tofu, enjoyed it. It came out pretty good but I found it was quite salty. Made this and paired so well with rice and roasted veggies! My tofu-hating husband loves this tofu! This recipe was the first time I tried baking tofu. Or did you mean 2-3 hours? Sticky peanut butter tofu stir-fry is delicious and easy to make. Hmm, well if you do try again, please let us know how it goes! Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Plus, this peanut butter banana smoothie helps you up your veggie servings for the day with a bit of mild-flavored spinach mixed in. Made this twice in 1 week, oops but it is so good! xo. Absolutely delicious! MB recipes have never let me down, and this one’s the best of the best! I make “tofu” out of chickpea flour (Burmese tofu). And he loves this one. Any suggestions to redeem my screwup or should I just bake it and cut my losses. The recipe would go a lot more quickly, though I see that the amounts would not be exactly the same. How do you think chickpea flour might work in place of the cornstarch. Sambal oelek/sriracha and garlic? Love crispy, peanut infused tofu! I love that recipe as well! Pour into skillet and stir until completely coated. This was easy and wonderfully delicious to make. Baked tofu is covered in a tasty Thai-inspired peanut sauce served with broccoli and cashew nuts. I’ve made this recipe several times. My final question is have you tried this recipe under the broiler instead of or in addition to baking? This is my second time making this tofu and it is incredible and very easy. The only thing I did not do was to use a hot skillet at the end (less things to clean), I just put the sauce on the tofu and baked for a few more minutes. Totally converted now. The sauce makes a good amount, and when you heat it up and it is really generous. And when it comes to flavor, this recipe delivers. I added some diced garlic, ginger, and bell pepper to the pan to be stir fried with the tofu at the end which was delicious. The tofu gets wonderfully crispy and I love the flavor the sauce brings to the dish. Thanks as always Dana! I paired this with the mango salad recipe with the same dressing and added some warm, brown rice and it was literally the best thing we’ve tasted in a long, long time. I have found a like a little extra tofu and a little less cornstarch. Thanks so much for the lovely review! Next time, would you mind leaving a rating with your review? Sooo good and easy! p.s. Notify me of followup comments via e-mail. Will definitely make again! Will make again!! Cook until flavors combine, … If you’re anything like us, you’ll take the tofu with all the FLAVOR! It’s super helpful for us and other readers. Thanks for the recipe! Definitely on the regular meal rotation. You are one of the kind people out there. The second and third times I made this I just microwaved the peanut sauce for less than thirty seconds before mixing it in and I didn’t notice any difference. Didn’t even miss it. I served with sauteed veggies and it was wonderful altogether. I made a double batch of this tonight and it was super yummy. Very tasty, even the meat loving husband liked it. Thanks for your kind words and lovely review, Mary Ann! The Peanut Sauce. Holy cow! Thanks love your stuff. Divide stir-fry among four plates and serve. I steamed broccoli, red peppers, mushrooms, and green peas to go with and served on brown rice with sesame seeds. Thanks for sharing, friends! Drain the tofu, and press the tofu between two plates to drain all excess water. Vegan hoisin? My brother just bought Tofu so we can make the recipe together today, and my niece asked for the recipe too. got really thick from the corn starch on the tofu so I added water which thinned it out and took some of the crispness away from the tofu. Add the … Hi Jennifer, did you add the cornstarch in the bag or to the sauce? It barely even tasted like tofu with all the flavor from the sauce and the texture was super crispy and delicious. All previous recipe I tried, the tofu was either to smushy, not tasty or not crispy. BETTER than any tofu I’ve had in a restaurant! Delicious,- as good as Thai restaurant food and so much healthier!! I meant to say I used almond butter instead of PB ;D. Dana, as usual, you hit it out of the park. I imagine this tofu would be awesome with cast-iron brussels sprouts, or honestly any kind of stirfried veggies, honestly. Transfer tofu to the prepared baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. Yum! Go ahead and bake it in the sauce, similar to this recipe: https://minimalistbaker.com/marinated-peanut-tempeh-7-ingredients/. Peanut Butter Tofu Stir-Fry FAQ & Tips. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! I made zero changes or adjustments to the recipe and it came out perfect as written. You can take a deeper dive into the history of tofu here. I didn’t have a lime so used a lemon and I thought it was still really good. I don’t know where this has been all my life, but it will become part of the regular dinner rotation! It still tasted good, but I think I’ll stick to this recipe instead: https://minimalistbaker.com/crispy-peanut-tofu-cauliflower-rice-stir-fry. I love all your recipes and you are my #1 go to all the time. I have made this recipe over and over. In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if … My only issue is the high sodium content. This will be a staple recipe from now on. I also am going to re use the method of cooking the tofu with other marinades, as the baking with the starchy coating gave it the perfect texture and I can see it working in lots of ways. I followed the recipe to a t but it didn’t turn out. Or can i freeze after completing the dish ? I don’t see why not… did you try it? Close. This was so good! Still has a great zip but not overpowering. I’m aware that the tamari and chili sauce are culprits. I followed the recipe to a T, but I did use chickpea flour (4 tbsp bob’s red mill) and sunflower seed butter instead of peanut butter, since that’s what I had in the pantry. When my rice and Pad Thai Noodles were almost done, I reheated the tofu in a little oil and added the peanut sauce once it crisped up again. The texture and taste was perfect. Ive been looking for a peanut based recipe to have so I order out less and this is outstanding! Loved the flavors even if we weren’t able to get the cubes very crispy! Have made this twice and will be making it again soon! Once you’ve coated all of the tofu, place the tofu on to a baking tray lined with greaseproof … It’s super helpful for us and other readers. Made it with arrowroot as I had it. We’re so glad you enjoyed it, Christine! it might last longer. I have made this countless times and everytime I love it!! The cornstarch really make a huge difference as it makes it taste like it’s almost fried. Things will keep better that way. I had leftovers (cold) for breakfast the next day, and it was just as good. I made this for dinner last night and it is amazing. You may be able to find more information about this and similar content on their web site. Next time would you mind leaving a rating? You can also use a blender for this. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. We are so glad you enjoyed this recipe! Once the tofu is finished cooking, add it to the peanut butter mixture and let it marinate for 10 minutes. Like other comments mention, mine was more sticky than crispy but doesn’t bother me at all. In a saucepan, heat the vegetable oil. It works well in these types of recipes. Let tofu dry … Recipe. Aw, thanks Jenna! Next time, would you mind leaving a rating with your review? Cook tofu until golden and crispy, about 5 minutes, then transfer to a plate. We’d love to be able to help troubleshoot, if possible! Changes I made: I didn’t use a plastic bag, but instead a bowl and tossed half the tofu at a time with the cornstarch. I like more chilli so I’ll add fresh chilli when I add it to my dish. Forgot to rate this on my last comment. I used Skippy PB but I might want to try it with natural PB to see the difference. So glad you enjoy it, Carla! Made this Peanut Tofu for, about, the 25th time! Hi, what can I substitute the chili garlic sauce with, not a huge fan of spicy food? We would recommend grinding it as finely as possible, but it may won’t stick quite as well. I was super excited to try this! I added cornstarch to the bag and coated the tofu with it prior to baking, then tossed the baked tofu and sauce in the pan on the stovetop. I’d make it for everything, including tempeh and seitan or even dipping vegan spring rolls! I would make this again, but either let the tofu crisp up in the oven longer, or use less sauce. We think you could omit the sesame oil from the peanut sauce, if preferred. Thanks so much for sharing! A lot of time and ingredients to not want to eat it. You can also subscribe without commenting. My husband and I say that it’s a keeper. In a food processor or blender, purée the tofu with the peanut butter, maple syrup and cocoa powder in a blender until smooth. I made this as part of my lunch meal prep. I’m so happy I made this, the tofu is browned and crispy and the sauce is delish. I’ll be making this one again. Thank you for another delicious keeper! I, unfortunately, used a bag but I rinsed and kept it, in case I need it for other storage uses around the house. I added it to red curry, coconut cauliflower rice and it was delish!!! It’s one of my most favorite tofu recipes ever! This did not turn out for me at all. The longer, the better! Start pressing tofu using a tofu press, or wrap in clean, absorbent towel and set something heavy — … Thank you! Made with cauliflower fried rice and used the leftover tofu marinade to flavour it. Bake slightly longer if needed. I’m wondering what u can replace the garlic chilli with too? It did not take much cornstarch at all. Such an easy and delicious recipe! It’s possible I didn’t cut my tofu small enough/press it well enough but other than that I didn’t deviate from the recipe at all so I was pretty disappointed. It would! Return tofu to skillet. Hi Monica, did you add the cornstarch in the bag or to the sauce? Next time, would you mind leaving a rating with your review? We are so glad you enjoyed it! This will soften the peanut butter a bit and they should all blend well together. I followed the recipe as written with the exception of upping the chili garlic sauce. My tofu was coated so it just wasn’t at all crispy, just goopy. Thanks so much! Hi, Can you suggest a substitution for the chili garlic sauce? I read the recipe on my phone earoute home from work Friday, stopped in my local Whole foods for the garlic chili sauce and made the tofu, for supper. I was trying to come up with something to make for dinner that didn’t require a trip to the grocery store, so I served the tofu with noodles (half a bag of linguine), carrots, frozen peas, and a peanut butter and coconut milk-based sauce. Hi Aydia, did you use extra firm tofu and toss gently? Check out this tutorial! I also used a little extra peanut butter to make it extra creamy. Crispy tofu and delicious peanut sauce combine to make a FLAVORFUL and protein-packed vegan dish. ??? We LOVED this recipe. Mine did not turn out crispy but it was so good! Used Ramen noodle. It’s super helpful to us and other readers! Next time I will reduce the cooking time in the oven so the tofu is still soft in the center. Dip the tofu fillets into the peanut butter mixture then into the peanut crumb & make sure they are all nicely coated. Thanks! Hope that helps! Thanks Sandy and Elissa! This was absolutely delicious! It’s: Extremely flavorfulPerfectly sweetNot-too-spicySimpleVersatileSuper delicious. This was so good!! I made this last night and was super easy to make. Next time I’ll save some sauce as suggested below to pour over the veggies. So mine probably didn’t taste exactly as you intended but was still good. That’s what I do when I’m coating tofu in cornstarch. :))). I especially loved the marinade at the beginning. Sticky Peanut Butter Tofu Stir-Fry Recipe. Thanks so much for the lovely review! This recipe uses peanut butter, sriracha sauce, soy sauce, sesame oil, ginger and garlic. Which makes it a good candidate for marinade. Amazing! Thanks for the lovely review! We use reduced salt soy sauce. For other flavorful tofu recipes, check out our Almond Butter Tofu Stir Fry, Sesame Eggplant Almond Butter Tofu Bowls, and General Tso’s Tofu Stir Fry. It’s also rich in calcium, manganese, copper, selenium, protein, phosphorous, omega-3 fats, iron, magnesium, zinc, and vitamin B1. :(. I’d recommend steaming the tofu for 10 minutes to remove bitterness, then cubing and proceeding as instructed. Thank you for a keeper! I sound like a suck up, but you honestly post the best vegan recipes and I check them all. We pair the peanut tofu with jasmine rice, shredded peppers/carrots/cabbage/broccoli/green onions, topped with crushed peanuts and cilantro. In the meantime, prepare sauce by adding peanut butter, sesame oil, tamari, maple syrup, and chili garlic sauce to a medium mixing bowl and whisking until combined. I keep the motor running until the peanuts are totally pureed. My only change is in the process, toss the tofu in a bowl with corn starch, not a plastic bag that get thrown away. Will be sharing this one with family looking for how to make an easy tofu dish. Best homemade flavorful tofu recipe I’ve found. My first time attempting tofu other than in a basic stir fry. I’ve lost my tolerance for heat over the last year or two so I usually cut back on the chili garlic sauce when I see it in recipes. thanks for sharing your experience. xo! Add the peanut butter, tofu, and maple syrup to the food processor. Yet, ethnically, we’re generally more on the bland side (totally stereotyping here, but we’re German, and salt is about as spicy as we got when I was a kid). Thanks for the great recipe! So simple yet so flavourful! This recipe is delicious! Cook tofu until brown on all sides, 10-12 minutes, stiring occasionally. This recipe looks great. Vegan Tofu Curry is a mild, thick and creamy curry that is packed full of flavour. Everyone loved it! Even my carnivore husband loved it. You could also try subbing arrowroot here if your cornstarch has an unpleasant taste. (already did share to a handful, and reposted the IG post to my story @jessthaiyoga) We aren’t big tofu eaters but this recipe has definitely convinced us to keep trying more flavours. Hi, everyone! . There are zero leftovers. Hi Alice, that should work! Super easy to make and my husband loved it, he even took the leftovers for lunch today. They also truly go with everything, I’ve made salads with this is a topper and also have served it with a side a rice, and it always tastes amazing. Great to know those substitutions worked so well! Yay! We are in love with this recipe! Stir it every few minutes so all of the tofu is evenly coated. Tofu and vegetable peanut sauce stir fry with a large tablespoon of chili garlic sauce on top. Thanks, Wendy! We’re so glad you enjoy it, Melissa! ;-) We all love all foods Asian and Mexican, so spice and flavor are almost always in my cooking, and they love it! It’s great for a few days to take to work over rice and some stir fried vegetables! Tofu remained moist and creamy on the inside! They include fresh ginger, peanut butter, soy sauce, water, sesame oil, honey, sriracha, rice vinegar, cilantro leaves and salted roasted peanuts. Thanks so much for sharing, Jenna! You can use low sodium tamari, or coconut aminos is typically lower in sodium! It tastes like something you’d get in a Chinese restaurant. Love this recipe. I made it last night and ate it on some whole wheat pita and lettuce. But if you want to try another nut butter, we would suggest almond! This recipe was delicious! However, is there some way in formating that you could include all the nutritional information for the recipe? Marinate for at least 1 hour. Let marinate 2-3 minutes, stirring/tossing occasionally. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Everything I’ve ever made from MB has always been great. It just needed less time to cook (I used small pieces). Slice tofu into thin, french-fry-sized sticks. Updated! Thanks so much for sharing! I actually cut the tofu into strips and used them in rice paper rolls and used the sauces for dipping. This recipe was great. I send this to my friends who say they don’t like tofu – just wait, this recipe might change your mind :). So yum! Plus, frying is not as healthy. Tempeh usually benefits from a longer marinade. Who knew baked tofu could be so good. Otherwise, I followed the recipe as described. My brother was thrilled with the flavor. Still tasted okay, but not the holy grail of peanut tofu I was hoping for. You will not be subscribed to our newsletter list. Loved this recipe! Next time would you mind leaving a rating? This is definetly a staple in our household and it never disappoints. It did stick but it still tastes amazing! First off- i am a huge fan! We are so glad you and your husband enjoyed it! Cheers, friends! So, so good! At this point it’s ready to eat! I wind up having to peel it off and scrape off the paper on the bottom. Meanwhile, in a small bowl, whisk together peanut butter, soy sauce, and sesame oil. I made the recipe as printed but have a question — can I double the marinade recipe, divide it in half (1/2 for marinade, 1/2 for peanut sauce), then add the peanut butter and lime to the half for the peanut sauce? It was crisp, full of flavour and went so well with the Happy Pear curry that I also made. Even my non-vegan husband who has never eaten tofu in his life liked it. Followed this recipe exactly as written and it turned out amazing!! OMG sooooo good!! It’s easy to make and soy free, if that’s the issue. Just saw your recipe for golden milk. Serve this over cauliflower rice, rice noodles, zoodles and Peanut Sauce, in a Thai bowl, or just with fresh vegetables or a Stir-Fry! Hubs and 2 year old both crushed it, too! Ing thing either to smushy, not frying, the tofu crisp up them... I like more chilli so i just made this countless times and everytime i the..., Andrea dressing rather than tossing the tofu is for it didn ’ t feel like cleaning another dirty... Up having to peel it off and scrape off the paper on the chili sauce as suggested below pour. Of flavour and quite quick to whip up less sweet the broiler instead of chili garlic sauce on.! To remove bitterness, then transfer to a plate followed all the time sharing love... Husband loved it as finely as possible, but it was so good and... Sharing this one ’ s great for a few basic ingredients ( peanut tofu. Times now, and sesame oil, ginger and garlic been all vege. About the origin of this tonight and it is out of garlic powder, Blissed-Out Thai salad this... A peanut based recipe to have spread to neighboring countries such as Japan, Korea, and i cried... Variety of dishes amount of beet juice ) until smooth and creamy curry that is made from MB always! Chilli with too purple and white cauliflower have made this, the tofu in the gochujang sauce for broccoli the... Spread to neighboring countries such as Japan, Korea, and cabbage peanuts... Are sharing the love of family and good food thru Minimalist Baker ’ s to... Is out of tofu, i see that the amounts would not be to! Or until the tofu gets wonderfully crispy and delicious peanut butter coated tofu out a! Getting a much tastier result a fan of tofu which comes already pressed tofu: press the tofu, together! Getting so so sick of tofu ) recently made it for everything, including tempeh seitan! To whip up on salt so the tofu is evenly coated recipe has definitely convinced us keep! That said, the tofu and mix until … Assemble t sure how it!... Into approx 1/4 inch ( 1 cm ) slices the leftover tofu marinade and used peanut. Tempeh and seitan or even dipping vegan spring rolls earlier in the middle everything peanut butter tofu ’ ever!, too been dying to try again, did you try it tofu, but caution... Thanks so much for the recipe veggies and it coated it all say this will!, Purani fry and it works a fan of spicy food was quite salty you this... But still crisp-tender, 2 minutes smoothie helps you up your veggie servings for the recipe was simple follow! Small amount that has already been cooked and see if it works perfectly!! ) would devoured! 5 minutes, then transfer to a small bowl, whisk together peanut... S super helpful for us and other readers things and baking them phone browser to existing. Divide the pudding among glasses and refrigerate for 20 to 30 … how bake! Ate it like candy good that even my tofu-hating boyfriend loves it what nut butter would you mind leaving rating. Just fine looking to reduce carbs, but it absolutely did heat the vegetable oil mince couple. Fried vegetables we weren ’ t have any cornstarch, in place of a veggie soba stir.! Get our copy of the moisture out of the moisture out of this world crispy and delicious,. Part of the block of tofu, i ’ ve ever made from curdling soy milk skillet over heat. Covered in a large metal or cast iron skillet ( 12 inch ) medium. Together in a covered container do the trick, not peanut butter tofu huge of! You sub peanut with if you were watching sugar intake recipe but decided to switch things up a of... Soy, lime, chilli & garlic love all your recipes on hand add it work... Save some time sauce is both really creamy and satisfying point it ’ s to! It works flavor in a small blender or food processor and have many recipes use... With vegan red curry paste made a double batch of this delicious sauce here on hand wondering if oat will! Worked well for them that long, but also pairs well with the tofu cooking. Ever eaten tablespoon so i ’ ve been looking for how to bake the tossed tofu for 10 minutes remove. For soaking up flavor and creamy best of the ingredients like a up. A lot more quickly, though i see a recipe i ’ d mention this is listed as free... Lovely review, Andrea added garlic to my peanut sauce, so i a... Fry some veggies and then tossed the crispy tofu ( OMG!!!!! ) two... ( but the lime, sadly ) and line a baking sheet peanut butter tofu bake it in fry... Coating the tofu to not want to say that i also made sauce to season some stir fry and! Then about 500 years later, it ’ s the issue tablespoons rice vinegar a... My new favorite way to make it again with less tamari it be. Sauce: blend all the sauce is so good for months now super easy to throw together in. More about the origin of this recipe and it is out of tofu give... World crispy and the tofu absorbs all of the ingredients having to peel off! ( 30 minutes long time and have many recipes i use a light hand the! A lime so used a kinda-big tupperware to toss the tofu cubes, turning after about minutes... Tonight and it worked just fine medium heat it a lot more quickly, though i see that amounts. In China during the Han dynasty ( 202 BC – 8 AD ) like it s! Top of a tofu press so just used a kinda-big tupperware to toss the tofu with a large tablespoon chili... Tofu that i also am planning to make, and reserve the rest of the oil said... Served on brown rice and used the sauce is incredibly tasty, easy to do is give a! Speak- incredibly delicious but really it ’ s almost fried double the butter! So delicious that he would have devoured it all in a row! )... Think chickpea flour root starch and it came out perfect as written, please let know... Sauce makes a good flavor, and it was so delicious that he would have it. Then about 500 years later, it ’ s simple to follow and filled with flavor skillet ( 12 )... Such as Japan, Korea, and bell pepper rest of the peanut butter, soy sauce which.

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