Um, YUM! I simply must say that this Peanut Tofu goes to turn into a brand new staple in my home. It’s fairly straightforward to throw collectively, it’s a lovely combine of colours and textures, and it’s completely deeeelicious! It’s undoubtedly a kind of meals that provides you with that, “I can’t imagine I made this myself” second.
Freeze or Press Your Tofu
Currently, I’ve turn into an enormous fan of freezing after which thawing my tofu earlier than utilizing it in a recipe. The freeze-thaw course of modifications the feel of the tofu, making it much less jelly-like and extra structured. The very best half is that the feel change permits you to merely squeeze the tofu like a sponge to expel the additional liquid in seconds. To freeze the tofu, I simply place the entire package deal (unopened) within the freezer, then the day earlier than cooking I switch it again to the fridge to thaw.
Should you don’t pre-freeze your tofu, you’ll need to press it nicely earlier than utilizing it on this recipe. Both use a particular tofu press or create one in your kitchen utilizing objects you have already got readily available. I like to put the tofu on a rimmed baking sheet, then prime with a chopping board and one thing heavy like a forged iron pan or a pot stuffed with water. Let the tofu press for at the very least a half hour to eliminate the surplus liquid.
Is This Peanut Tofu Spicy?
Sure, I used loads of sriracha within the peanut sauce, so this dish has a decently spicy kick! When you can experiment with lowering the sriracha by half, I wouldn’t eradicate it totally as a result of the sriracha additionally gives additional acidity and garlic to the flavour profile, and the opposite elements would have to be adjusted to compensate.
Serve Peanut Tofu
I served my peanut tofu and greens over a mattress of rice, however you can additionally serve them over rice noodles and even some cooked ramen.
A spicy peanut sauce drenches pan-fried tofu and stir fry greens in these easy and scrumptious peanut tofu bowls.
- 1/2 cup pure peanut butter ($0.58)
- 2 Tbsp sriracha ($0.22)
- 2 Tbsp brown sugar ($0.08)
- 1 lime (2 Tbsp juice) ($0.50)
- 2 tsp soy sauce ($0.04)
- 2 cloves garlic, minced ($0.16)
- 1/2 cup vegetable broth ($0.07)
Tofu Stir Fry
- 14 oz. additional agency tofu* ($1.79)
- 1 Tbsp soy sauce ($0.06)
- 1 Tbsp toasted sesame oil ($0.06)
- 1 Tbsp cornstarch ($0.03)
- 2 Tbsp cooking oil, divided ($0.08)
- 16 oz. frozen stir fry greens ($2.25)
For Serving (non-compulsory)
- 3 cups cooked rice ($0.62)
- 1 handful cilantro ($0.20)
Make the peanut sauce first so the flavors have time to mix. Whisk collectively the peanut butter, sriracha, brown sugar, 2 Tbsp lime juice, soy sauce, minced garlic, and vegetable broth.
Press the tofu for half-hour to expel the surplus water or use beforehand frozen tofu and squeeze the water out along with your fingers. Lower the tofu block into 24 triangles (12 squares, then reduce diagonally into triangles).
In a big bowl, whisk collectively the soy sauce, toasted sesame oil, and cornstarch. Add the tofu items and gently toss till they’re coated within the combination.
Add 1 Tbsp cooking oil to a big non-stick skillet and warmth over medium. As soon as sizzling, add the tofu and cook dinner till browned on all sides (about 10 minutes whole). Take away the tofu from the skillet.
Add 1 Tbsp cooking oil to the skillet then add the frozen stir fry greens. Prepare dinner over medium warmth till heated via.
Add the cooked tofu again to the skillet with the greens, then pour the ready peanut sauce over prime. Stir to mix and warmth via.
Slice any remaining lime into wedges. High the peanut tofu with the lime wedges and recent cilantro (if desired) earlier than serving over cooked rice or noodles.
*Both press your tofu for half-hour earlier than starting the recipe, or freeze and thaw the tofu a day or two prior, then squeeze out the surplus water along with your fingers.
See how we calculate recipe prices right here.
Serving: 1 serving ・ Energy: 608 kcal ・ Carbohydrates: 68 g ・ Protein: 22 g ・ Fats: 30 g ・ Sodium: 833 mg ・ Fiber: 7 g
Dietary values are estimates solely. See our full diet disclaimer right here.
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Make Peanut Tofu – Step by Step Photographs
Make the peanut sauce first so the flavors have somewhat time to mix. Whisk collectively ½ cup pure peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 2 Tbsp lime juice, 2 tsp soy sauce, 2 cloves minced garlic, and ½ cup vegetable broth. Set the sauce apart.
Press one 14oz. block of additional agency tofu for about half-hour to expel the surplus water (or freeze then thaw the tofu within the days prior and squeeze out the water by hand). Lower the thickness of the tofu block in half, then reduce it into 12 triangles (when stacked) to make 24 items.
Subsequent, whisk collectively 1 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and 1 Tbsp cornstarch in a bowl. It will coat the tofu with taste and assist it crisp up a bit extra within the skillet.
Add the tofu items to the cornstarch and oil combination then gently fold till the tofu is coated within the combination.
Warmth 1 Tbsp cooking oil in a big non-stick skillet over medium warmth. As soon as sizzling, add the tofu and cook dinner till browned on either side (about 10 minutes whole). Take away the tofu from the skillet.
Add one other 1 Tbsp cooking oil to the skillet, then as soon as sizzling add one 16oz. bag of frozen stir fry greens. Proceed to cook dinner over medium warmth simply till the greens are heated via.
Add the cooked tofu again to the skillet with the greens, then pour the ready peanut sauce over prime. Stir every thing to mix and warmth via.
Lower any remaining limes into wedges. High the peanut tofu with cilantro (if desired) and the lime wedges earlier than serving.
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