Lightly pressed tofu is covered in a simple four ingredient sauce then quickly shallow fried and served. The whole process takes no more than half an hour before this 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.
How To Make Peanut Butter Tofu – Some Tips and Tricks
If you have time to spare and an urge to indulge your inner domestic god/dess have a go at making your own tofu from scratch, it is deeply satisfying. If you just want to eat it without all that faffing about buy a good block of the ready made stuff instead!
- Briefly press the tofu by wrapping it in a tea towel. Squeeze the worst of the water out by hand.
- The peanut butter may need a bit of encouragement to mix in with everything else.
- Cook the tofu straight away or leave it to stand while you chop some veg, ginger, garlic and chilli for a stir fry.
- Don’t turn the tofu 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!
The colours in this meal cheer me up every time I cook it and the peanut butter tofu just screams VEGAN COMFORT FOOD at me – get in my belly!
For More Easy Tofu Recipes Try:
- My Easy Vegan Fried Rice
- My Vegan ‘Egg’ Mayo Salad Sandwich
- Jac’s Chip Shop Battered Tofu
- Lexie’s Shredded Curry Tofu with Spinach
For More Simple Vegan Recipes Try:
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Peanut Butter Tofu with Sweet Chilli and Soy
Ingredients
- 200 g 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
Instructions
- 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!
Notes
Nutrition
Pin This Easy Tofu Recipe For Later
I’m filing this one to try later in the week. It looks delicious.
Fab 🙂 Let me know how you get on! x
Hi! I was thinking of using almond butter instead of peanut and coconut oil for frying. Loving your recipes, Chris. Xx
Hi Lindsay, good idea! I might do the same actually because my youngest doesn’t like peanut butter and we all like almond butter so that’s a fab solution! xxx
Hello there! I enjoyed cruising around your web site. So many yummy looking items. I love anything with pennut butter and tofu in it, so this was a real draw for me. I tried it, I made it, and it was delicious. Even shared with a friend who had the same opinion. Thanks for sharing.
Thank you! 🙂
This was outrageously delicious!!! I love how the peanut sauce crusts on the tofu. Thanks for the great recipe.
It’s fab, isn’t it? I scoop up any extra crispy bits for myself – cook’s perks!
My boyfriend and I have come back to this recipe several times. Really quite easy and quite delicious! We often make double the sauce so that we have enough for vegetables and rice, too. We often cook the tofu beforehand so it’s better a soaking up the sauce – mix it with cornstarch, salt, and olive oil, and bake it for about 20 minutes. Either way, it’s a delicious recipe – thank you!
That’s so nice to hear, thank you! I double up the sauce too – it’s too tasty not to!