Peanut Tofu
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Press Tofu
30 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
608 kcal
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Course
Main Course, Dinner
Peanut Tofu
Description
The recipe begins by preparing a peanut sauce that merges smooth peanut butter with spicy sriracha, fresh lime juice for acidity, brown sugar for sweetness, minced garlic for depth, and vegetable broth to achieve a pourable consistency. Pressing or freezing-and-thawing the tofu removes moisture, allowing it to crisp when coated in a soy sauce, toasted sesame oil, and cornstarch mixture before pan-frying for about 10 minutes.
The stir-fry vegetables are cooked separately until heated through, then combined with the browned tofu and the prepared peanut sauce to coat everything evenly. The dish has a mix of textures from the crispy tofu to tender vegetables, complemented by the rich, tangy, and slightly spicy peanut sauce. It can be served over cooked rice and garnished with fresh cilantro for added brightness.
Pressing or properly draining tofu beforehand significantly improves texture, and letting the peanut sauce flavors meld before assembly enhances taste. This meal balances protein and vegetables with a flavorful sauce that's adaptable to various vegetable mixes.
Ingredients
Peanut Sauce
- 1/2 cup peanut butter $0.58, natural
- 2 Tbsp sriracha $0.22
- 2 Tbsp brown sugar $0.08
- 1 lime $0.50, 2 Tbsp juice
- 2 tsp soy sauce $0.04
- 2 cloves garlic $0.16, minced
- 1/2 cup vegetable broth $0.07
Tofu Stir Fry
- 14 oz. tofu $1.79, extra firm
- 1 Tbsp soy sauce $0.06
- 1 Tbsp sesame oil $0.06, toasted
- 1 Tbsp cornstarch $0.03
- 2 Tbsp cooking oil $0.08, divided
- 16 oz. stir fry vegetables $2.25, frozen
For Serving (optional)
- 3 cups rice $0.62, cooked
- 1 handful cilantro $0.20
Instructions
- Make the peanut sauce first so the flavors have time to blend. Whisk together the peanut butter, sriracha, brown sugar, 2 Tbsp lime juice, soy sauce, minced garlic, and vegetable broth.
- Press the tofu for 30 minutes to expel the excess water or use previously frozen tofu and squeeze the water out with your hands. Cut the tofu block into 24 triangles (12 squares, then cut diagonally into triangles).
- In a large bowl, whisk together the soy sauce, toasted sesame oil, and cornstarch. Add the tofu pieces and gently toss until they are coated in the mixture.
- Add 1 Tbsp cooking oil to a large non-stick skillet and heat over medium. Once hot, add the tofu and cook until browned on all sides (about 10 minutes total). Remove the tofu from the skillet.
- Add 1 Tbsp cooking oil to the skillet then add the frozen stir fry vegetables. Cook over medium heat until heated through.
- Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir to combine and heat through.
- Slice any remaining lime into wedges. Top the peanut tofu with the lime wedges and fresh cilantro (if desired) before serving over cooked rice or noodles.
Notes
- Press tofu for 30 minutes before cooking or freeze and thaw a day in advance, then squeeze out excess water.
- Prepare peanut sauce first to allow flavors to blend for better taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 608kcal | 30% |
| Carbohydrates | 68g | 23% |
| Protein | 22g | 44% |
| Fat | 30g | 46% |
| Sodium | 833mg | 35% |
| Fiber | 7g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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