Crispy Tofu Peanut Sauce (Printable)

Golden crispy tofu and colorful veggies in a creamy peanut sauce for a quick, flavorful dish.

# Ingredient List:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp 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 tbsp creamy peanut butter
11 - 2 tbsp soy sauce (use tamari for gluten-free)
12 - 1 tbsp maple syrup or honey
13 - 1 tbsp rice vinegar
14 - 1 tsp toasted sesame oil
15 - 1 small garlic clove, minced
16 - 1 tsp fresh ginger, grated
17 - 3 to 4 tbsp warm water, as needed for thinning

→ To Serve

18 - Steamed jasmine or brown rice, for serving
19 - 2 tbsp roasted peanuts, chopped
20 - Fresh cilantro, roughly chopped
21 - Lime wedges

# Directions:

01 - Press tofu for at least 10 minutes to remove excess moisture, then 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 cubes and cook, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Remove 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-crisp. Add spring onions and toss for an additional minute.
05 - Whisk together peanut butter, soy sauce, maple syrup or honey, rice vinegar, toasted sesame oil, garlic, ginger, and warm water gradually until smooth and pourable.
06 - Return the crispy tofu to the pan. Pour peanut sauce over tofu and vegetables, tossing gently to coat evenly.
07 - Serve immediately over steamed jasmine or brown rice. Garnish with chopped roasted peanuts, fresh cilantro, and lime wedges.

# Expert Tips:

01 -
  • Crispy tofu that actually has texture and doesn't disappear into the background of your plate.
  • A peanut sauce so creamy and balanced you'll want to drizzle it on everything.
  • The whole meal comes together in under 40 minutes without any fussy techniques.
02 -
  • Pressing the tofu is not optional—skip this step and you'll end up with a wet, steamed result instead of crispy cubes.
  • Don't overcrowd the pan when you're cooking the tofu; if pieces are touching, they'll steam instead of sear.
  • The peanut sauce thickens as it sits, so if you're making it ahead, add extra water when you're ready to toss.
03 -
  • Make the peanut sauce first and let it sit while you cook everything else—the flavors will deepen and mellow slightly.
  • If you're cooking for someone with a peanut allergy, sunflower seed butter or tahini can stand in for the peanut butter and still deliver something delicious.

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