Ahhh…peanut butter tofu…this is one of my weekly go to recipes. It packs a real flavour punch without the need for hours of marinating, it only uses 4 ingredients and it’s perfect on top of a quick stir fry. If you are looking for easy tofu recipes this is one of the simplest in my repertoire!
Lightly pressed tofu is covered in a simple four ingredient sauce, made with store cupboard ingredients, then quickly shallow fried and served. The whole process takes no more than half an hour and your easy weeknight vegan meal is on the table and in your belly – hoorah!
Coating the tofu in sticky sweet chilli, crunchy peanut butter, soy sauce and sesame oil makes that lovely caramelised crust you can see in my photos. Inside its crispy jacket the tofu remains soft and creamy – it’s a wonderful texture contrast.
I do press the tofu for this recipe but only by wrapping it in a tea towel and squeezing the worst of the water out with my hands. The sauce is easily made, just stir all the ingredients together in a bowl big enough to lay your tofu in a single layer. The peanut butter needs a bit of encouragement to mix in with everything else, just be patient and squash it a bit, it will give in! Once everything is amalgamated add your tofu chunks and turn them so every side is covered in the peanut butter sauce. You can cook your tofu straight away or leave it to stand while you chop some veg, ginger, garlic and chilli for a stir fry.
I hope this recipe shows you just how simple tofu is to cook. If you’re looking for more easy tofu recipes check out my easy vegan fried rice and if you’re after super simple vegan midweek meals you might like to try my vegan mushroom stroganoff or my braised lentils.
I do love the colours in this meal – it cheers me up every time I cook it and the peanut butter tofu just screams VEGAN COMFORT FOOD at me – get in my belly!
This peanut butter tofu recipe shows just how tasty tofu can be! A richly flavoured, crispy, sticky crust encases soft creamy tofu and couldn't be easier to make!
- 200 g (about 1 cup) firm tofu
- 2 tbsp crunchy peanut butter
- 1 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 1/2 tbsp sesame oil
- 1 tbsp warm water
- 2 tbsp rapeseed oil
Wrap the tofu in a towel and squeeze the worst of the water out.
Chop the tofu into bite sized cubes.
Mix together the peanut butter, sweet chilli, soy, sesame oil and water until you have an amalgamated sauce.
Coat the tofu on all sides with the sauce.
Heat the oil in a large, non stick, frying pan over medium to high heat.
Add the tofu, it should sizzle when it goes in. Turn frequently until brown and crispy. Don't turn it too soon, you need the sauce to crisp and cling - try turning one piece and if it comes with the sauce attached all brown and crispy you are ready to turn it all!
Serve over rice with stir fried vegetables. You may have some sauce left, if so, thin it with a little more water and add it to your stir fry!
You could also have a go at Jac’s recipe for Chip Shop Battered Tofu, Smoked Tofu Fingers with Chipotle Mayo by Natalie or Lexie’s Shredded Curry Tofu with Spinach all three are super simple tofu recipes!
If you want to have a go at my Peanut Butter Tofu, why not pin it for later? Do come back and let me know how you get on!