Peanut Butter Tofu

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!

Peanut Butter Tofu Ingredients and Substitutions

• Tofu – I used the super firm, extra protein tofu that I get from Trader Joe’s.  I love it because you don’t have to press it.  If you can’t get that, any extra firm tofu will work great.  Just make sure to press it for at least 15 minutes.
• Crispy Tofu Coating – I coat the diced tofu with some tamari, toasted sesame oil and some corn starch.  This helps the tofu get nice and crispy when it’s pan fried in a little bit of 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 anyway you like though!
• Broccoli – If you want to add some veggies to your meal, broccoli is a great choice!

How To Make The Best Peanut Butter Tofu Bowls

1. 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.
2. Dice your tofu 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.
3. 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.
4. 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!

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 froze it myself but all the ingredients are freezer friendly so I think it should work.
• How should I store leftovers?  I would store in an airtight container in the refrigerator for about 4 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

Easy Fried Tofu

Vegan Tofu Parmesan

Korean Inspired Tofu Bowls with Vegetables

The Best Tofu Scramble Recipe

Peanut Butter Tofu

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• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4 1x
• Diet: Vegan

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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!

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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