Um, YUM! I just have to say that this Peanut Tofu is going to become a new staple in my house. It’s pretty easy to throw together, it’s a beautiful mix of colors and textures, and it’s absolutely deeeelicious! It’s definitely one of those meals that will give you that, “I can’t believe I made this myself” moment.
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Freeze or Press Your Tofu
Lately, I’ve become a huge fan of freezing and then thawing my tofu before using it in a recipe. The freeze-thaw process changes the texture of the tofu, making it less jelly-like and more structured. The best part is that the texture change allows you to simply squeeze the tofu like a sponge to expel the extra liquid in seconds. To freeze the tofu, I just place the whole package (unopened) in the freezer, then the day before cooking I transfer it back to the fridge to thaw.
If you don’t pre-freeze your tofu, you’ll want to press it well before using it in this recipe. Either use a special tofu press or create one in your kitchen using items you already have on hand. I like to place the tofu on a rimmed baking sheet, then top with a cutting board and something heavy like a cast iron pan or a pot full of water. Let the tofu press for at least a half hour to get rid of the excess liquid.
Is This Peanut Tofu Spicy?
Yes, I used a lot of sriracha in the peanut sauce, so this dish has a decently spicy kick! While you can experiment with reducing the sriracha by half, I wouldn’t eliminate it entirely because the sriracha also provides extra acidity and garlic to the flavor profile, and the other ingredients would need to be adjusted to compensate.
How to Serve Peanut Tofu
I served my peanut tofu and vegetables over a bed of rice, but you could also serve them over rice noodles or even some cooked ramen.
Peanut Tofu
Servings 4Ingredients
Peanut Sauce
- 1/2 cup natural peanut butter ($0.58)
- 2 Tbsp sriracha ($0.22)
- 2 Tbsp brown sugar ($0.08)
- 1 lime (2 Tbsp juice) ($0.50)
- 2 tsp soy sauce ($0.04)
- 2 cloves garlic, minced ($0.16)
- 1/2 cup vegetable broth ($0.07)
Tofu Stir Fry
- 14 oz. extra firm tofu* ($1.79)
- 1 Tbsp soy sauce ($0.06)
- 1 Tbsp toasted sesame oil ($0.06)
- 1 Tbsp cornstarch ($0.03)
- 2 Tbsp cooking oil, divided ($0.08)
- 16 oz. frozen stir fry vegetables ($2.25)
For Serving (optional)
- 3 cups cooked rice ($0.62)
- 1 handful cilantro ($0.20)
Instructions
- Make the peanut sauce first so the flavors have time to blend. Whisk together the peanut butter, sriracha, brown sugar, 2 Tbsp lime juice, soy sauce, minced garlic, and vegetable broth.
- Press the tofu for 30 minutes to expel the excess water or use previously frozen tofu and squeeze the water out with your hands. Cut the tofu block into 24 triangles (12 squares, then cut diagonally into triangles).
- In a large bowl, whisk together the soy sauce, toasted sesame oil, and cornstarch. Add the tofu pieces and gently toss until they are coated in the mixture.
- Add 1 Tbsp cooking oil to a large non-stick skillet and heat over medium. Once hot, add the tofu and cook until browned on all sides (about 10 minutes total). Remove the tofu from the skillet.
- Add 1 Tbsp cooking oil to the skillet then add the frozen stir fry vegetables. Cook over medium heat until heated through.
- Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir to combine and heat through.
- Slice any remaining lime into wedges. Top the peanut tofu with the lime wedges and fresh cilantro (if desired) before serving over cooked rice or noodles.
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Equipment
- Nonstick Fry Pans
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Peanut Tofu – Step by Step Photos
Make the peanut sauce first so the flavors have a little time to blend. Whisk together ½ cup natural peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 2 Tbsp lime juice, 2 tsp soy sauce, 2 cloves minced garlic, and ½ cup vegetable broth. Set the sauce aside.
Press one 14oz. block of extra firm tofu for about 30 minutes to expel the excess water (or freeze then thaw the tofu in the days prior and squeeze out the water by hand). Cut the thickness of the tofu block in half, then cut it into 12 triangles (when stacked) to make 24 pieces.
Next, whisk together 1 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and 1 Tbsp cornstarch in a bowl. This will coat the tofu with flavor and help it crisp up a bit more in the skillet.
Add the tofu pieces to the cornstarch and oil mixture then gently fold until the tofu is coated in the mixture.
Heat 1 Tbsp cooking oil in a large non-stick skillet over medium heat. Once hot, add the tofu and cook until browned on each side (about 10 minutes total). Remove the tofu from the skillet.
Add another 1 Tbsp cooking oil to the skillet, then once hot add one 16oz. bag of frozen stir fry vegetables. Continue to cook over medium heat just until the vegetables are heated through.
Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir everything to combine and heat through.
Cut any remaining limes into wedges. Top the peanut tofu with cilantro (if desired) and the lime wedges before serving.
Absolutely outstanding. The flavor is so good.
Hello, this looks like it’s going to be a great recipe. I would like to make this for my family with two little kids (6 and 7) who can’t handle spice. What do you reccomend I use instead of siracha?
You could try ketchup!
I will echo others to say this is delicious and easy! It’s a perfect weeknight dinner if you remember to freeze the tofu the night before and then thaw it in the fridge during the day. Cutting the tofu into triangles didn’t work for me, got too crumbly and small so harder to brown all sides, will leave as 12 squares next time. Didn’t love the frozen veggies in it, just my preference, so will cut up fresh veggies next time and cook with a splash of water.
Delicious and easy. I used habanero peanut butter for a little extra kick and topped it all with chopped cilantro. Another great BB recipe!
Really awesome recipe. I think I cut my tofu thinner so i had to cook it in 2 batches. My peanut sauce was AMAZING but I eyeballed the amount of PB I put in so it was VERY thick and tried to cook to the bottom of my pan instead of evenly coat. I rescued it and it was amazing but BE WARNED make sure your PB sauce is a bit more on the liquid side. (I used regular PB instead of all natural so maybe that was also a factor.)
I’m definitely using this cornstarch slurry method for crispy tofu going forward, it is way less hassle and way more tasty then just covering the tofu in cornstarch alone.
Unfortunately the coating didn’t stick to the tofu, but I also realized last minute that I didn’t have cornstarch, so I had to use flour, so this may have been the reason. Tasted great still though! I didn’t have siracha so I mixed ketchup and hot sauce together (found that as a common substitute online), and I also added in a bit of curry powder as another reviewer suggested. So happy my husband really liked it too, even though he’s not the biggest peanut butter fan! Definitely will be making again!