It’s: Extremely flavorfulPerfectly sweetNot-too-spicySimpleVersatileSuper delicious. Brown rice, the BEST peanut tofu, vegetables and roasted broccoli in a simple peanut sauce. The sauce (which is spicy and fabulous!) There was one substitution I made, I was out of cornstarch so I used some chickpea flour and it was super crispy and turned out lovely. I imagine this tofu would be awesome with cast-iron brussels sprouts, or honestly any kind of stirfried veggies, honestly. This is definitely going in my regular rotation! I can’t wait to make it again! xo! Place the tofu skewers on one side of the plate. I made this as part of my lunch meal prep. Thanks so much for the lovely review! Thanks as always Dana! It’s super helpful for us and other readers. So mine probably didn’t taste exactly as you intended but was still good. My husband and I say that it’s a keeper. I absolutely adore this recipe! Thanks so much for the lovely review! Do you think this recipe would work coated in the gochujang sauce instead of the peanut sauce? (Though I would just leave out the spice if you’re making it for kids.) I tried this in my air fryer and it turned out great! It’s super helpful for us and other readers. Thanks so much for the lovely review! It’s super helpful to us and other readers. I’d make it for everything, including tempeh and seitan or even dipping vegan spring rolls! One block of tofu makes about 20 tofu squares. So glad to hear it, Erin! The peanut sauce is to die for!! Extra firm tofu is dredged in a salty peanut and bread crumb coating to create a seriously crunchy tofu dinner! My only issue is the high sodium content. It’s super helpful for us and others readers. Before you bake your tofu, give the sauce a quick taste. Mine wasn’t very crispy, but it was very tasty. Sambal oelek/sriracha and garlic? Thanks for sharing! I’d recommend steaming the tofu for 10 minutes to remove bitterness, then cubing and proceeding as instructed. I’ve made it several times because its’ the only way my kids will eat tofu!! It barely even tasted like tofu with all the flavor from the sauce and the texture was super crispy and delicious. This recipe is so good that even my tofu-hating boyfriend loves it. Also subbed sriracha for the chili garlic sauce. Peanut Tofu Wrap. Devine! After marinating the tofu in tamari, chili garlic sauce, sesame oil, and maple syrup, it gets coated in cornstarch to help it crisp up in the oven. Made it this morning with some left over tofu. I have found a like a little extra tofu and a little less cornstarch. ??? This recipe is my absolute favorite. I put the tofu and peanut sauce on top of a veggie soba stir fry. It is delicious! Check out this tutorial! xo. I served with Jasmine rice and broccoli. We’re so glad you enjoyed it, Mel! Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Could you sub tofu for something else? I will definitely use it again. ? I used the peanut sauce as salad dressing rather than tossing the tofu in it. Thanks so much for sharing! Toss to coat. This was a great way to make tofu. Thanks for the incredible recipe! Set aside. My tofu was coated so it just wasn’t at all crispy, just goopy. Aw, so glad to hear that, Nicole! I made it last night and ate it on some whole wheat pita and lettuce. It is my favorite and has taught me how to bake tofu and get that amazing, delicious coating (apparently cornstarch is the secret ingredient). Or can i freeze after completing the dish ? While my crispy tofu is, you know, CRISPY, I wanted to create a tofu recipe that had some serious crunch. I used liquid aminos instead of soy sauce and almond butter. Delicious,- as good as Thai restaurant food and so much healthier!! So glad you enjoy it, Barbara! De-freaking-licious! It was a process. This is amazing! Drizzle over the tofu, toss to coat and leave to marinate for at least 30 minutes. I, unfortunately, used a bag but I rinsed and kept it, in case I need it for other storage uses around the house. Add a touch of oil to a pan on medium-high heat. Inspiration for it came from my love for Thai food (peanuts are a common ingredient in Thai sauces). Just found out my husband has elevated BP so he’s cutting down on salt. It was really good, however almost too salty for me to eat (however I do typically try to eat low sodium). Thank you for a keeper! Cut the tofu into 1.5 inch pieces and place in a large bowl. xo, My whole family enjoyed this tofu. Made this last night and used the sauce to season some stir fry veggies and then tossed the crispy tofu in. The arrowroot powder really did the trick. If my son could have it his way he would live on candy alone. Save me from myself, Or I will try this approach next time! This is definetly a staple in our household and it never disappoints. Add the peanut butter, lite coconut milk, soy … Mine did not turn out crispy but it was so good! I have to admit I am a lover of tofu and addicted to peanut butter so really it was bound to be the recipe of my dreams but it is unreal. Tofu is a soy-based food that is made from curdling soy milk. I used a kinda-big tupperware to toss the tofu with the chickpea flour. Such an easy and delicious recipe! This will ensure an even fry. Changes I made: I didn’t use a plastic bag, but instead a bowl and tossed half the tofu at a time with the cornstarch. We would recommend grinding it as finely as possible, but it may won’t stick quite as well. Hi Michaela, we haven’t tried oat flour, but it might work? My girls, 11 and 12, both like their food more spicy than I do most of the time. I am not a huge tofu fan but have made this recipe 3 times in the last few weeks! This recipe was delicious! Is the “marinate for 2-3 minutes” a typo? Everything was really good, except when I went to go marinate and toss the tofu, a majority of it crumbled and didn’t keep in cube form. I added cornstarch to the bag and coated the tofu with it prior to baking, then tossed the baked tofu and sauce in the pan on the stovetop. I buy organic tofu for this recipe because soy can be a highly sprayed crop. I used sriracha in replace of chili garlic sauce, so it was a tad too spicy for me (not by husband!) The second and third times I made this I just microwaved the peanut sauce for less than thirty seconds before mixing it in and I didn’t notice any difference. We paired it with some veggies and noodles and ate it like candy. This particular tofu does not need to be pressed. I loved this recipe, so easy and tasty. A covered container would do well! It’s honestly not incredibly spicy, but start with a little and work your way up! All previous recipe I tried, the tofu was either to smushy, not tasty or not crispy. Next time would you mind adding a rating to your review?! Delicious! This was soooo delicious, and super easy to make! And that sauce is amazing! I don’t have a tofu press so just used a few paper towels. Whoop! This recipe is amazing and has been on repeat for months now. It is delicious! The only way I’ve ever really liked tofu. Plus, grilling these tofu kebabs give them a great texture. This was absolutely delicious & very easy to make – I put it atop some brown rice, topped it all wit garbanzos, fresh garden arugula & mixed micro greens – divino! This recipe turned out better than I expected!!! Or maybe even a bean meatball recipe with adjusted spices to compliment the sauce? Thanks so much for sharing! We love it with our Mango Curry, Noodle-Free Pad Thai, or these Thai Noodle Bowls! but still SO good. Tonight I coated the tofu in maize flour and sesame seeds. Yet, ethnically, we’re generally more on the bland side (totally stereotyping here, but we’re German, and salt is about as spicy as we got when I was a kid). I’d love to help troubleshoot more but am not sure what might’ve been amiss! Enjoy this recipe as is or with any Asian-inspired dish. I’m going to try it tomorrow and I’ll let you know how it goes. It’s great for a few days to take to work over rice and some stir fried vegetables! I made a double batch of this tonight and it was super yummy. We are so glad you enjoyed it! Otherwise, I followed the recipe as described. Best homemade flavorful tofu recipe I’ve found. So DELICIOUS and so easy!!! It came out pretty good but I found it was quite salty. Then about 500 years later, it’s thought to have spread to neighboring countries such as Japan, Korea, and Vietnam. We’re doing a vegan week next week and I look forward to making this! He loves candy so much that in the past couple of months he’s created an imaginary world called Candyland where he takes magical adventures with his best friend, Lollipop. While the tofu and broccoli are roasting, cook the rice. I noticed when heating the sauce, it quickly thickened. Add oil to a separate pan and sauté broccolini or veggies of choice until cooked all the way through and slightly charred on the outside. This toasted peanut recipe is really quick to pull together and a great base for adding other vegetables and proteins too. I don’t have any cornstarch, so I’m wondering if oat flour will work? I don’t have corn starch at the moment, so I’ll try this with and without corn starch to see which one I prefer (but the corn starch definitely would add that extra crispiness and textural variety, so that batch might be the winner!). Hi, what can I substitute the chili garlic sauce with, not a huge fan of spicy food? Thanks for sharing your experience, Allie! My tofu-hating husband loves this tofu! I just used this recipe and it was my first time ever cooking tofu. xo. Everything I’ve ever made from MB has always been great. I marinated for about two hours. Everyone loved it! Really random question though – do you think the same ingredients and method could be used for chicken (instead of tofu)? This recipe is delicious! Cut into 3/4-inch cubes and arrange on the baking sheet. We LOVED this recipe. I used PB2 in place of regular peanut butter to reduce the fat and cut the maple syrup down to 1TBSP for the peanut sauce and it turned out wonderful! Hi, everyone! I like to prepare this ahead of time. Wow, this was SO good! I’m curious if it would burn or if it would crisp up nicely. De-LISH! Add 1/2 of the peanut sauce to the tofu and stir until tofu is completely coated. And we eat a lot of tofu at my house. I made zero changes or adjustments to the recipe and it came out perfect as written. This recipe is amazing!!! Add all peanut sauce ingredients to a small bowl and whisk until combined. I used arrowroot instead of cornstarch to coat the pumfu (pumpkin seed processed to look like a brick of tofu), it worked well. I made this last night and was super easy to make. Even my partner, who is not a fan of tofu, enjoyed it. This teriyaki peanut tofu stir-fry is a new recipe I've been keeping in rotation lately. Used arrowroot instead of cornstarch because that’s what I had and it was good- maybe a little chewier than if it had been cornstarch but still very delicious! Thanks so much for the lovely review! Will be sharing this one with family looking for how to make an easy tofu dish. If you are looking for a healthy buddha bowl recipe… Delicious peanut butter tofu made with 8 simple ingredients. Thanks so much for sharing, Jill! Thanks so much for the lovely review, Tiffany. Peanut Tofu Recipe Tips. Store leftovers in an airtight container in the refrigerator for up to 3 days. Thank you!! Pan-crisping the noodles here mimics the crunch of the traditional dish, but limits the saturated fat. Add baked tofu to the peanut sauce and toss to coat. It’s super helpful for us and other readers. Set aside. Used approximately 4 tbsp! 3. Hi Susan, we haven’t tried that and aren’t sure how it would turn out. Crispy caramelized tofu edges with a soft center coated in a to die for peanut sauce and piled up high over the most luscious tropical noodles. So I’m giving this a 5 because the flavor was great! I also used a little extra peanut butter to make it extra creamy. This is the first recipe I actually try after letting my mouth water at your site for over a year- glad I finally tried it! We’d say try freezing a small amount that has already been cooked and see if it works. Roasted Peanut Tofu Curry Recipe. Hi Jesse, what brand of parchment paper do you use? Made the tofu in the air fryer instead of the oven. The sauce is AMAZING!! 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