peanut tofu

A super flavorful spicy peanut tofu stir fry! The tofu is tossed in a homemade thai-style peanut sauce and is crispy without frying! I&#x27;m pan sautéing my tofu along with shiitake mushrooms and sliced onions. Serve it on a bed of brown rice, quinoa, or on it&#x27;s own!Ingredients

Spicy Peanut Tofu Stir Fry

block extra firm tofu

cornstarch

salt

oil (vegetable, canola, coconut)

½ cup sliced shiitake mushrooms (button or baby bellas work too)

white onions, large dice

EACH: minced garlic AND grated ginger

soy sauce (use GF tamari to make this gluten-free)

chili oil

sesame oil

peanut butter

lime juice

brown sugar

bok choy, crushed peanuts, red pepper flakes, and lime wedges

TOFU: Place a folded tea towel in the...

TOFU: Place a folded tea towel in the shape of the tofu on a plate. Place tofu in the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weight 2-3 pounds to help remove the water from the tofu. Or you can simply use a tofu press and tighten the wheels to help squeeze out the water over a plate. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes. Place the cornstarch, salt, and if desired, a pinch of chili powder into a zip top bag. Add the tofu, zip the bag and give it a toss so the tofu is coated with the cornstarch.

SAUCE: While the tofu is drying, prepare the...

SAUCE: While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or in a medium mason jar (with a lid). I prepared it in a jar and gave it a few good shakes until the ingredients mixed through. Set aside.

STIR FRY: In a large non-stick skillet over...

STIR FRY: In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to ensure even browning on all sides. Add 3 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. Add the remaining 1 tablespoons of oil to the pan, turn the stove to high heat and add the shiitake mushrooms and onions to the pan. Cook the veggies for 3-4 minutes or to desired doneness. Add the tofu back into the skillet, turn the stove off. Drizzle in the peanut sauce and toss to coat. Remove stir fry to a serving dish.

SERVE: Serve warm with rice, quinoa, or on...

SERVE: Serve warm with rice, quinoa, or on it's own. Top with crushed peanuts, red pepper flakes and lime wedges. Serve with grilled bok choy is desired. The tofu will lose a bit of the crispness as it sits. But the flavors intensify and the stir fry tastes even better the next day!

Peanut Tofu with Coconut Rice is a delicious 30 minute meal, perfect for busy weeknights when you don't have much time to cook! The peanut sauce is to die for; kids and adults alike will swoon over it. Skip the delivery; this tastes so much better!

Peanut Tofu With Coconut Rice

tofu,

soy sauce ((tamari for gluten free))

spray oil

white rice

full fat coconut milk

water

maple syrup

ginger

garlic cloves,

lime juice (about 1 lime)

peanuts

kale

Peanut Tofu with Coconut Rice

Press the tofu by wrapping in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for at least 30 minutes if possible and up to an hour. (Skip this step by purchasing firm tofu in a vacuum pack.)

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.&nbsp;Slice the tofu into 2 inch squares or rectangles and place in a large bowl. Drizzle on the soy sauce and toss gently to combine.&nbsp;Sprinkle on the cornstarch and toss to combine, gently (I always use my hands.)

Spray the parchment paper with oil. Arrange the tofu pieces evenly on the pan, spray the tops lightly with oil and bake for 25 minutes until crispy and lightly golden brown.&nbsp;

Once the tofu is baking, make the coconut rice: Rinse the rice, then add it to a medium pot, along with the coconut milk, water and a pinch of salt. Bring to a boil, then let simmer for 18 minutes. Turn off the heat, and fluff with a fork. You will use the rest of the coconut milk for the peanut sauce.

Once the rice is cooking, make the peanut sauce: In a large pan, add all the sauce ingredients and turn the heat to medium. Stir constantly, until smooth and creamy, about 5-10 minutes.&nbsp;

When the tofu is done baking, carefully add it to the pan with the sauce, and stir to coat the tofu pieces. Serve immediately over the coconut rice, sprinkling peanuts and cilantro on top, if desired.&nbsp;

Delicious Thai Burritos with Peanut Sauce, baked peanut Tofu, black rice, spicy sriracha black beans and shredded crunchy veggies all wrapped up in a warm, whole wheat tortilla. Makes 4 hearty burritos

Thai Burrito Recipe

orange juice (roughly 1 orange)

Tablespoons red curry paste

olive oil

maple syrup, honey, agave or brown sugar

rice vinegar

peanut butter (or sub almond butter!)

tofu (extra firm),

cabbage (or finely sliced)

carrots

red bell pepper, thinly sliced

avocado,

cilantro leaves basil

extra-large, whole grain tortillas, warmed until pliable.

roasted peanuts,

Make the marinade,

either blending in a blender or whisking in a bowl ( if whisking, add the peanut butter last, adding a little at a time to incorporate).

TOFU PREP

Blot the tofu gently, and cut into 6 slices (see photo), then cut each slice into two, to make 12 strips. Place on a parchment-lined sheet pan. Sprinkle lightly with salt. Brush all sides liberally with the peanut sauce, spooning a little extra over the tops. Bake 25-30 minutes. Save the remaining sauce for the burritos.

COOK RICE

The fastest way to make rice is using the pasta method. Boil 1/2 cup rice in 4-5 cups salted water, uncovered, drain when tender, using a strainer, letting stand in the strainer 5 mins. Fluff.

Prep the veggies and herbs

cut and place them on a tray or plate with the peanut sauce.

Heat the refried beans

, whisking in 2-4 tablespoons water with a fork to loosen them. Add a spoonful of garlic chili paste, Sambal Olek, or a squirt of sriracha to taste, to pep them up a bit. Keep them warm.

Tortillas

Right before assembling the burritos, warm the tortillas to make them soft and pliable. If you have a gas stove,  use tongs, place directly on the gas grate, over medium flame, turning often with tongs. Otherwise, place in a single layer in the oven on the rack until soft and pliable. Wrap in a kitchen towel to keep warm.

Assemble: 

Spoon some of the warm beans onto the tortilla creating a base, add rice, then tofu and veggies and herbs. Spoon some peanut sauce over top, and optional peanuts or peanut chili crunch, and wrap up tightly. ***I&#8217;ve found it easiest to eat with foil wrapped around the bottom half to keep these big boys all together. 

Preheat oven to 425.

So excited to try this- I know it will be good.

Another family favorite! I added rice wine vinegar to the cabbage, for acidity. Delicious! The peanut sauce was so yummy.

This looks wonderful! I was hoping for a recipe to make tonight and this is it.

Thanks Sylvia!

I made this last night and it was great! I think next time I will add a squeeze of lime to the sauce. My family has to watch our sodium so I bought a can of no <span class="tasty-link" data-tasty-link-href="https://amzn.to/3gphtxC">salt</span> black beans and used this recipe for refried black beans:https://40aprons.com/refried-black-beans/#wprm-recipe-container-10611

This was such a delight, made it for dinner.  It is so easy once I have all the ingredients made ahead. Super Yum!!!! For sure will make it again!!!!

So good. We used whole black beans and black rice for a bowl base. Just sauced up some shredded rotisserie chicken for the meat-eaters. The tofu was awesome. Doused the cabbage in lime juice. Completed with your chili peanut crunch and added a little toasted coconut. Everyone loved it, even picky teenagers.

Another favorite recipe. I absolutely love burritos and this combined that love with my other love: Thai flavors. I love everything with peanut sauce and this recipe was a huge hit! I did not have tofu on hand, so I made boneless chicken thighs instead for the protein. Also added chopped fresh jalapenos to the refried beans instead of chili paste. Loved how simple this was and can't wait to make it again.

This was insanely delicious and made Montreal feel like a much warmer place.  Thanks so much for making that happen!

Delicious! Loved by adults and teenage boys alike! They even ate the tofu without picking it out. Will definitely add to my go to meals list.

This recipe is BANGIN'!!!  So deeelish!  I'm a ginger girl, so I added a quick lil pour of The Ginger People's "Ginger Juice" to the peanut sauce.  It was great without that but the ginger was a nice touch.  I also made the Peanut Chili Crunch....ooooh my!  I've been trying to do ALL whole foods instead of processed food..This was such a welcome burst of crazy flavor.  Thank you!!

This was soooo delicious Sylvia, even my very picky partner loved it! I made his with chicken instead of tofu, and fried that up for him. I adored the tofu, so tasty and fresh with all those veggies, and that peanut sauce is divine. I have loved every single one of your recipes that I have tried so far, you are incredibly gifted! Thank you for sharing this with us, Love, Elsa

This recipe is absolutely amazing! My family loved it and I will make it often. I really loved the homemade peanut sauce. Adding the orange juice gave it zing. I love all the recipes I've tried so far. I can't wait to try this week's choices. 

We've been eating a plant-based diet for a year now and I have to say I don't miss meat. Thank you so much for creating delicious recipes and helping my family eat healthy food!

Delicious peanut butter tofu made with 8 simple ingredients. Baked until crispy and sautéed in a savory-sweet peanut sauce. Perfect for Asian-inspired bowls, salads, stir-fries, and more!

Baked Crispy Peanut Tofu

oz extra firm tofu

Tbsp tamari or soy sauce

tsp chili garlic sauce

½ Tbsp creamy peanut butter

Tbsp tamari

((or coconut aminos, but add more to taste as it’s less salty))

Tbsp chili garlic sauce

Tbsp lime juice

tsp sesame oil

Rice

Cauliflower rice

Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.

Start pressing tofu using a tofu press, or wrap in clean, absorbent towel and set something heavy&nbsp;— like a cast iron skillet or books&nbsp;— on top to press out the moisture. Press for about 15-20 minutes.

In the meantime, prepare peanut sauce by combining peanut butter, tamari, chili garlic sauce, lime juice, maple syrup, and sesame oil in a small mixing bowl and whisking thoroughly to combine. Set aside.

Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Gently toss to combine using hands or a spoon. Let marinate 2-3 minutes, stirring/tossing occasionally.

Use a slotted spoon or your hands to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer (amount as original recipe is written // adjust if altering batch size).

Transfer tofu to the prepared baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.

Heat a large metal or cast iron skillet (12 inch) over medium heat. Once hot, add tofu and the peanut sauce. Toss to coat. Stirring frequently, sauté the tofu for about 2 minutes, or until the tofu is hot and well coated with peanut sauce.

At this point it’s ready to eat! Enjoy as is or with any Asian-inspired dish. We love it with our Mango Curry, Noodle-Free Pad Thai, or these Thai Noodle Bowls!

https://www.youtube.com/watch?v=_Q27GTEVx7I

Delicious peanut butter tofu made with 8 simple ingredients. Baked until crispy and sautéed in a savory-sweet peanut sauce. Perfect for Asian-inspired bowls, salads, stir-fries, and more!

Full Recipe: https://minimalistbaker.com/baked-crispy-peanut-tofu/

It’s believed that tofu originated in China during the Han dynasty (202 BC – 8 AD). Then about 500 years later, it’s thought to have spread to neighboring countries such as Japan, Korea, and Vietnam. It’s now consumed and enjoyed throughout the world.
 
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Baked Crispy Peanut Tofu | Minimalist Baker Recipes

Bali Bowl with Peanut Tofu, roasted sweet potatoes, black rice, shredded cabbage, radish and snow peas. Feel free to use almond butter!

Bali Bowls with Peanut Tofu

tofu

black rice

garlic

orange juice (roughly ½ an orange)

soy sauce

maple syrup, honey, agave or sugar substitute

toasted sesame oil

cayenne pepper

cabbage

beets

peas

radishes

avocado

sunflower sprouts

Blot dry, then cut the tofu into 2 inch squares or 2-3 inch long strips ( that are ¾ inch thick).  Place on a parchment-lined sheet pan. Sprinkle lightly with salt.

Cut the yam into ¾ inch cubes and place on the other side of the sheet pan ( or another pan). Drizzle lightly with olive oil and sprinkle with salt. Toss and spread out.

Make the peanut sauce, placing every thing in a blender,  and blend until smooth. Reserve ½ of the peanut sauce for the bowls. Use the remaing to coat the tofu. Pour over tofu and brush tops and sides and lather them up. I like to leave a very generous amount on the top of each piece.  Place in the hot oven for 25-30 minutes.

Cook the rice like you would pasta &#8211; using this basmati rice method . See notes.

Prep all your veggies. And FYI, these are just options for you, feel free to use what you like, adding or subtracting from the list.

When the tofu is caramelized  and the sweet potatoes are fork tender, assemble your bowls.

Drizzle with the remaining peanut sauce. Or place the peanut sauce in a little dish on each bowl.

This recipe is SO good! My sister and I make this recipe every week because it so delicious and fresh tasting. The peanut sauce is the best part about it, I could honestly just eat it how it is with a spoon. Highly recommend whether you're vegan or not! I made it for my non vegan parents and they loved it!

Amazing dinner for my Vegan family!! I made sautéed Napa cabbage on the side

I've just made it with tempeh instead of tofu, and it's sooo good! I'll keep this sauce in my rotation of recipes for sure, because it can fit really well with several variations of vegan bowls.

So good! A little spicier than anticipated, but also WAY more delicious than anticipated!!!! Very rich while still being healthy. Would eat this every day!!!!

We went plant based about 6 mos ago and this is one of my favorite recipes.  The peanut sauce is incredible.  I usually make this with sweet potatoes, black rice, sauteed cabbage, and a green vegetable like broccoli or beans.  I prefer all the veg to be cooked.  It's one of my special recipes for guests.  Thank you!!

One of my favorite meals! Easy, quick, flavorful. So healthy! And that peanut sauce. Yum! My 4 year old loved it too!

Made this for my family. My 12 loved the spicy peanut sauce and tofu.  This will be a new favorite.

Black rice-loved it! Flavors and TEXTURE came together in a wonderful way. Thanks for your recipes, Sylvia. Outstanding!

Stumbled onto this recipe/website while planning weekly menu. Trying to get the family to eat more healthy/whole food and we have a ‘meatless Monday’ theme. Hacked this recipe by using precut roasting veggies (squashes, beetroot, brussel sprouts, red onions) from Costco to save on prep. Also subbed black rice for brown rice-quinoa. Tofu turned out great and almond (substituted for peanut) butter sauce was amazing— have some extra which I will use for chicken satay. Thank you Sylvia! You have a new subscriber.

Delicious both same-day and as leftovers. The bowl format is especially helpful to load in raw vegetables that we don't often eat, such as red cabbage, snap peas, and radish. I was somewhat skeptical about eating the tofu cold for lunch but found it to be wonderful, refreshing and a very nice change from the standard lunch fare. I really like that I can compose several lunch-size portions (including sauce) at the same time I am making our main course since the components don't easily wilt (I don't include sprouts). I just add fresh-cut avocado when I'm ready to eat. Like all other recipes I've tried here, this one is a winner.

This sauce is so good. I've served it twice with whatever vegetables I get from the CSA. It's also great with fish.

Ok so I'm not much of a recipe follower but I came across this last night while looking for baked tofu ideas to go with sweet potato, and OMG it was amazing! The tofu puffed up and the outer layer was crispy. I've made peanut sauce many times before but this one was one of the easiest and so good. I didn't have enough orange juice so I squeezed some fresh lime, and I put a bit less maple syrup and sesame oil (2 tbsp each instead of 3) and didn't put salt because the braggs was enough for my taste. I've already shared the recipe with friends. And like others, I think you could use this sauce in all sorts of ways - dumplings, fresh spring rolls, noodle dishes! Thank you!

So good.  I used only 1 tbsp of sesame oil instead of 3.  I used the recommended rice cooking method, which I had never tried, and it was great!  Will definitely make this again.

I omitted the oil and put 2 tablespoons sesame seeds in blender instead. Also used 3 clementines, rather than just orange juice. Lastly i only put 1/4 teaspoon salt. Delicious!!

I love this recipe! There aren't many dishes I can eat 4 lunches in a row without getting bored! And I have made it several times over the last months...! This peanut sauce is the best I've ever tried, hands down. I did scale down on the sweetener, though; 1 tablespoon was enough as the orange provided lots of sweetness. I also prefer to bake the tofu without the sauce for better texture. Instead I cube it, marinate in soy and sesame oil, coat lightly in cornstarch and then bake.

Simple, delicious, and approved by both kids and adults, this baked peanut tofu buddha bowl is the ultimate weeknight dinner recipe! It's vegan, gluten free, and smothered in the most delicious creamy peanut sauce there is.

Crispy Baked Peanut Tofu Bowl

rice

red bell peppers

onions

tamari

tbsp corn starch

tbsp gluten free plain breadcrumbs (or regular)

peanut sauce

drain tofu

Remove the tofu from the package and drain out the excess liquid. If you're using extra firm tofu, you shouldn't need to press it, but you are more than welcome to.

cut tofu

Chop the tofu into small cubes, about 1/2 to 1 inch. 

marinate

Add to a bowl with the marinade (1 tbsp tamari, 1 tsp sesame oil, and 1 tbsp maple syrup).

let sit

preheat

toss with corn starch

Once marinated, toss with the cornstarch, then toss with the breadcrumbs. Add to a baking sheet lined with parchment paper, leaving space between each piece so they can really get crispy.

bake

Bake for 25-30 minutes or until golden brown and crispy. 

make sauce

While baking, prepare your sauce and veggies. The sauce calls for 1/4 - 1/2 cup of water to thin it out for this recipe, you'll want to use closer to 1/2 cup. The sauce makes more than you will need for this recipe, but it stores really well in the fridge so you can save it for noodles or use as a dip for veggies. 

saute vegetables

Slice the red peppers into thin strips and add to a pan with 1 tbsp of oil. Saute for 10 minutes or until it starts to brown on the sides. Add in the kale and let wilt for 1-2 minutes. 

let tofu cool

When the tofu is done, remove from the oven and let cool for 5 minutes. Toss with 1/2 cup of sauce. 

serve

Assemble your bowls starting with the rice, add the veggies, avocado, scallions and tofu and drizzle with the remaining sauce. 

These Peanut Tofu bowls are packed with plant-based protein for a healthy easy meal!

Peanut Tofu Bowls

block of firm or extra-firm tofu (12-14 ounces)

avocado oil

red onion, thinly sliced

white vinegar

tbsp sugar

tbsp water

tsp sriracha

cucumber, sliced

edamame beans

Make the tofu

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Drain the tofu and cut into cubes. Then toss the tofu with 1 tbsp avocado oil and 2 tbsp cornstarch. Evenly scatter on a baking sheet and bake for 25-30 minutes, until golden brown and crispy.

Pickle the onions

Mix the vinegar, water, sugar and salt together in a bowl or jar. Add the onions and let sit for at least 30 minutes, or overnight.

Make the sauce

Mix the sauce ingredients together until smooth and creamy. If the sauce is too thick add a bit more hot water.

Assemble the bowls

Add some rice to the bottom of the bowl. Top with tofu, cucumber, edamame, pickled onions, crushed peanuts and peanut butter sauce.

Your Satay sauce look incredible Jess! You truly always have the best lunch recipes!

This bowl looks and sounds so good to me! Totally love the ingredients and combination with crispy tofu and peanuts 😍 Great recipe, Jess!❤️

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Top 12 peanut tofu recipes from across the web

The most viewed peanut tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Peanut Tofu Stir Fry

Peanut Tofu With Coconut Rice

Thai Burrito Recipe

Baked Crispy Peanut Tofu

Bali Bowls with Peanut Tofu

Crispy Baked Peanut Tofu Bowl

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The most viewed peanut tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine