Peanut Butter Tofu with Sweet Chilli and Soy

Peanut Butter Tofu is a super simple four ingredient recipe for an easy weeknight dinner.

Peanut Butter Tofu with Sweet Chilli and Soy

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!

Course Main Course

Cuisine Chinese

Keyword peanut butter sauce, peanut butter tofu, tofu recipes

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 356kcal

Author Chris Mosler | Thinly Spread

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

UK Measurements - US Measurements

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

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition