This Peanut Butter Tofu is easy to make and so flavorful. It’s crispy fried tofu mixed with a ginger peanut sauce and so delicious when enjoyed with rice and broccoli.
We eat a lot of tofu in this house so I’m always looking for ways to mix it up. My kids love tofu, and they love peanut butter, so this Peanut Butter Tofu recipe was an easy win around here! It’s packed with protein and can be enjoyed for lunch or dinner.
The star of this whole recipe is this amazing homemade peanut sauce. It’s packed with so much flavor and surprisingly easy to make!
Why Your Body Will Love This Recipe
- Protein – Tofu is a terrific meat-free protein source; half a cup of firm tofu contains nearly 22 grams. It’s a great way for non-meat eaters to get their daily dose of protein.
- Bone Health – Tofu is also rich in calcium, phosphorus, and magnesium, contributing to healthy bones. The isoflavones found in tofu may even prevent bone disease in women. They also reduce the not-so-great form of cholesterol, lowering the risk of heart disease and high blood pressure. Peanut butter, high in magnesium, is also great for bone health.
- Heart Health – Peanut butter contains fiber, antioxidants, and healthy fats, which can contribute to lower cholesterol levels and reduce the risk of heart disease.
Peanut Butter Tofu Ingredients and Substitutions
- Tofu – I used the super-firm, extra-protein tofu I get from Trader Joe’s. I love it because you don’t have to press it. Any extra-firm tofu will work great if you can’t get that. Just make sure to push it for at least 15 minutes.
- Crispy Tofu Coating – I coat the diced tofu with tamari, toasted sesame oil, and cornstarch. This helps the tofu get nice and crispy when pan-fried in a little olive oil.
- Peanut Sauce – I used my favorite peanut sauce for this recipe. It’s packed with fresh garlic and ginger, along with peanut butter, tamari, sesame oil, chili paste, vinegar, lime juice, and salt. You can also use a store-bought peanut sauce if you like.
- Rice – I ate my peanut butter tofu over some white rice. You can enjoy it any way you like, though!
- Broccoli – If you want to add veggies to your meal, broccoli is a great choice!
How To Make The Best Peanut Butter Tofu Bowls
- Start by preparing the peanut sauce. Add all peanut sauce ingredients to a medium-sized bowl and mix until everything is combined. I recommend giving the sauce a taste and adjusting ingredients as needed.
- Dice your tofu into bite-size pieces. Add the toasted sesame oil and tamari to a medium-sized bowl and whisk together. Add the tofu to the bowl and mix until it’s completely coated. Then, add in the cornstarch and mix again until you can’t see the cornstarch anymore.
- Heat a large pan over medium heat and add a couple of teaspoons of olive oil. Pour the tofu in and cook until tofu is browned and crispy on all sides, 7-10 minutes.
- Once the tofu is finished cooking, turn the heat off and pour the peanut sauce over the tofu. Mix until tofu is completely coated and serve over rice with a side of broccoli if desired. Enjoy!
Recipe Frequently Asked Questions
- Is this recipe gluten-free? Yes, as long as you use a gluten-free tamari in the peanut sauce.
- Is this recipe vegan? Yes!
- Is there anything I can substitute for the tofu? Tempeh or chickpeas would both be great substitutes.
- Can I use a store-bought peanut sauce? Yes!
- Can this peanut butter tofu be frozen? I haven’t frozen it myself, but all the ingredients are freezer-friendly, so I think it should work.
- How should I store leftovers? I would store it in an airtight container in the refrigerator for about four days.
Have a question I didn’t answer? Ask me in the comment section below, and I’ll get back to you ASAP!
Looking For More Delicious Tofu Recipes?
Spicy Edamame Stir Fry with Tofu
Korean Inspired Tofu Bowls with Vegetables
PrintPeanut Butter Tofu
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This Peanut Butter Tofu has so much flavor and is easy to make. It’s the perfect vegan dinner recipe that the whole family will love!
Ingredients
- 1 package super firm or extra firm tofu
- 1 tablespoon tamari
- 1 tablespoon toasted sesame oil
- 1 1/2 tablespoons cornstarch
- Rice for serving, optional
- Cooked veggies for serving, optional
- Green onion and chopped peanuts for garnish, optional
Peanut Sauce:
- 1/2 cup creamy peanut butter, preferably one without added sugar
- 2 cloves garlic, grated
- 1 teaspoon grated ginger
- 1 1/2 teaspoons chili sauce, such as sambal oekel
- 1 tablespoon tamari
- Juice of 1 lime
- 1 teaspoon toasted sesame oil
- 1 teaspoon pure maple syrup
- 1 teaspoon rice wine vinegar
- 3–5 tablespoons warm water, this will depend on how thick your peanut butter is. I used 3 tablespoons.
- Salt, to taste
Instructions
- Start by preparing the peanut sauce. Add all peanut sauce ingredients to a medium sized bowl and mix until everything is combined. Add water one tablespoon at a time and mix well in between each addition. You want the consistency to be thick enough to coat the tofu but thinner than peanut butter. I recommend giving the sauce a taste and adjusting ingredients as needed.
- Press your tofu if needed and then dice it into bite size pieces. To a medium sized bowl, add the toasted sesame oil and tamari and whisk together. Add the tofu to the bowl and mix until it’s completely coated. Then, add in the corn starch and mix again until you can’t see the cornstarch anymore.
- Heat a large pan over medium heat and add a couple teaspoons of olive oil. Pour the tofu in and cook until tofu is browned and crispy on all sides, 7-10 minutes.
- Once tofu is finished cooking, turn the heat off and pour the peanut sauce over the tofu. Mix until tofu is completely coated and serve over rice with a side of broccoli, if desired. Enjoy!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: American/Asian
Aly says
What can I substitute for tamari?
She Likes Food says
Soy sauce or coconut aminos would work great!
Jennie says
Hi,
Can I use a sunbutter instead of peanut butter in this recipe? Thank you.
Jen
She Likes Food says
Hi Jennie, yes that should work just fine! I’ve never used sunbutter before, but I’m assuming it’s very similar in texture to peanut butter?