Crispy Tofu Peanut Sauce (Printable)
Golden tofu tossed with colorful vegetables and rich peanut sauce for a vibrant, plant-based meal.
# What You Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tablespoons cornstarch
03 - 2 tablespoons vegetable oil
→ Vegetables
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 1 medium carrot, julienned
07 - 5 oz snap peas, trimmed
08 - 3.5 oz broccoli florets
09 - 2 spring onions, sliced
→ Peanut Sauce
10 - 4 tablespoons creamy peanut butter
11 - 2 tablespoons soy sauce (or tamari for gluten-free)
12 - 1 tablespoon maple syrup or honey
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon toasted sesame oil
15 - 1 small garlic clove, minced
16 - 1 teaspoon fresh ginger, grated
17 - 3–4 tablespoons warm water, as needed for thinning
→ To Serve
18 - Steamed jasmine or brown rice
19 - 2 tablespoons roasted peanuts, chopped
20 - Fresh cilantro, roughly chopped
21 - Lime wedges
# Directions:
01 - Press tofu for at least 10 minutes to remove excess moisture. Cut into bite-sized cubes.
02 - Toss tofu cubes with cornstarch in a bowl until evenly coated.
03 - Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu and cook, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Remove tofu and set aside.
04 - In the same pan, add sliced bell peppers, carrot, snap peas, and broccoli. Stir-fry for 4 to 5 minutes until vegetables are tender yet crisp. Add spring onions and toss for another minute.
05 - Whisk all peanut sauce ingredients together in a bowl, gradually adding warm water until smooth and pourable.
06 - Return tofu to the pan and pour peanut sauce over tofu and vegetables. Toss gently to coat evenly.
07 - Serve immediately over steamed rice. Garnish with chopped peanuts, cilantro, and lime wedges.
# Expert Tips:
01 -
- Crispy tofu that actually tastes good, not like a compromise or a health obligation.
- A peanut sauce so satisfying and rich you won't miss anything creamy or heavy.
- Comes together in under 40 minutes, perfect for those nights when you want something restaurant-quality without the fuss.
02 -
- The tofu pressing step is absolutely essential; skip it and you'll end up with steamed tofu instead of crispy tofu, and that's the whole point.
- Don't overcrowd the pan when cooking tofu, or it will steam instead of brown, which completely changes the texture and appeal.
- The peanut sauce should taste bold and slightly spicy from the raw garlic and ginger, not sweet; the sweetness comes from balance, not dominance.
03 -
- Use a nonstick skillet or well-seasoned wok, as this prevents sticking and makes the whole process feel effortless and enjoyable.
- Taste the peanut sauce before serving and adjust with a squeeze of lime juice or an extra splash of soy sauce if it needs brightness or depth.