Tofu with Peanut Sauce
User Reviews
5
Tofu with Peanut Sauce
Description
The recipe begins with pressing extra firm tofu to remove moisture, which helps achieve a firmer texture when cooked. The tofu is cubed and sautéed in sesame oil and soy sauce, seasoning it throughout and developing light browning on each side for subtle crispness. Steamed spinach is prepared carefully to retain its vibrant color without overcooking. Peanut sauce, described as somewhat spicy, adds richness and nutty flavor, complemented by sriracha to control heat level.
The dish can be served over brown rice or quinoa, making it a filling and balanced meal. The combination of sautéed tofu, fresh spinach, and creamy peanut sauce highlights contrasting textures and savory, mildly spicy tastes.
Alternative cooking methods for tofu include baking with a cornstarch coating for crisp skin or air frying for a lighter texture. After baking or air frying, tofu can be combined with the peanut sauce by warming together to coat evenly.
Ingredients
- 1 tofu extra firm; 10 to 12-ounce package
- 2 teaspoons sesame oil you could use water but the sesame oil adds a great flavor
- 2 teaspoons soy sauce
- salt to taste
- black pepper to taste
- ½ bunch spinach
- brown rice optional, or quinoa; for serving
- peanut sauce Sorta) Spicy; one batch
- sriracha to taste
Instructions
- Cube and press the tofu. Here’s a guide to pressing tofu, if you need some advice.
- In a large pan over medium-high heat, heat the oil and soy sauce. Add the tofu and sprinkle with salt and pepper. Saute one side of the tofu until it lightly browns, then flip it and repeat. (approx 5 minutes per side)
- Steam the spinach until it turns a nice green. Make sure to not over-steam!
- Serve with rice or quinoa (optional) and top with peanut sauce and sriracha to taste.
Notes
- You can choose to air fry tofu following the same preparation steps and then combine it with the sauce for a different texture.
- For baked tofu, coat tofu with oil, soy sauce, and a light dusting of cornstarch or arrowroot before baking at 400°F for 25–30 minutes, flipping halfway to get it crispier.
- Once baked or air fried, warm tofu with peanut sauce in a pan to thoroughly coat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 328mg | 14% |
| Potassium | 470mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 5314IU | 106% |
| Vitamin C | 16mg | 18% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
