Recipe For Thai Peanut Tofu

Even if you aren’t a fan of the soft texture of most tofu, you will LOVE this crispy version – especially when it’s topped with flavorful peanut sauce.


NOTE: You can use almond butter instead of peanut butter if you prefer. Also, I’ve kept it vegan by using maple syrup, but honey also works.


TIP: For a complete one-dish meal, try adding 2 cups of steamed broccoli to this recipe just before adding the sauce to the pan.



CRISPY THAI TOFU

(Serves 4)


For Tofu

• 14-16 oz. (450 grams) block of extra firm tofu
  
  
• 1 tsp salt
  
  
• 2 tbsp coconut oil
  

For Peanut Sauce

• ½ cup (130 grams) natural peanut butter (or almond butter)
  
  
• 2 tbsp coconut aminos
  
  
• 2 tbsp maple syrup
  
  
• 1-2 cloves garlic, minced
  
  
• Your favorite hot sauce, to taste
  
  
• 2 tbsp lime juice
  
  
• 2 tsp sesame oil
  
  
• 2-3 tbsp water
  

Prep the tofu: Blot as much water from the tofu as you can, then cut it into 2-inch cubes and place on several layers of paper towels. Sprinkle the tops of the cubes with salt. Let dry for at least 20 minutes or up to several hours (store in the fridge if you’re going to leave it for more than 30 minutes).


Make the sauce: While it’s drying, prepare the peanut sauce. Mix together all the ingredients except the water, stirring vigorously. Add water a little bit at a time until you get a thick, pourable sauce. Taste and adjust seasonings.


Cook the tofu: Heat the oil in a non-stick pan. Brown the tofu on all sides, 2-3 minutes on each side. Don’t saute – instead, let it crisp thoroughly on each side, flipping it with tongs.


When it’s crispy on every side, pour the sauce over it and serve.