Peanut Tofu
Crispy tofu coated in a creamy, slightly spicy peanut sauce, served with stir-fried vegetables for a comforting meal.
Equipment
- Non-stick skillet
- Mixing Bowl
Ingredients
- 1/2 cup natural peanut butter
- 2 Tbsp sriracha
- 2 Tbsp brown sugar
- Juice of 1 lime (about 2 tablespoons)
- 2 tsp soy sauce
- 2 cloves garlic minced
- 1/2 cup vegetable broth
- 14 oz extra firm tofu
- 1 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp cornstarch
- 2 Tbsp cooking oil divided
- 16 oz frozen stir fry vegetables
- 3 cups cooked rice for serving (optional)
- 1 handful fresh cilantro for garnish (optional)
Instructions
- Whisk together peanut sauce ingredients in a bowl and set aside.
- Press tofu to remove excess water, then cut into 24 triangles.
- Toss tofu in soy sauce, sesame oil, and cornstarch in a bowl until coated.
- Heat 1 tablespoon cooking oil in a skillet over medium heat. Cook tofu until browned and crispy, about 10 minutes.
- Add remaining oil and stir-fry frozen vegetables until heated through. Return tofu to skillet and pour peanut sauce over everything.
- Serve over rice and garnish with lime wedges and fresh cilantro if desired.
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Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently to maintain crispiness.