Crispy Vegan Peanut Tofu
Simple, sweet, and savoury peanut tofu is packed with 32 grams of plant-based protein! Crispy golden tofu is tossed in a creamy peanut sauce and crunchy chopped peanuts.
Ingredients
Below is everything you need to whip up this easy peanut tofu recipe!
- Tofu β I used pressed tofu by Green Cuisine for convenience, but you can also use regular extra firm tofu and press it yourself!
- Soy sauce β my #1 most purchased condiment forever.
- Sesame oil β for the aromatics.
- Cornstarch β will make the tofu nice and crisp!
- Peanut butter β any type will work, but I used crunchy peanut butter for extra crunchiness.
- Rice vinegar β or lime juice.
- Agave β or maple syrup.
- Chili garlic sauce β adjust the amount for more or less heat.
- Garlic & ginger β essential!!
- Roasted chopped peanuts β the final touch.
How to Make
Bake the tofu
To start, preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Then, combine your cubed tofu with soy sauce, sesame oil, and cornstarch until every piece is well coated.
Bake the tofu in the preheated oven for 20 minutes. In the meantime, you can begin making the sauce.
Make the Sauce
Next, combine all sauce ingredients together except for the chopped peanuts in a small bowl jar. Add water if needed to thin out a bit.
Once the tofu is done baking, remove from the pan and transfer to a large bowl. Drizzle the sauce over the tofu and mix thoroughly until the sauce is evenly distributed. Finally, sprinkle in the chopped roasted peanuts.
Ready to Serve
Serve your peanut tofu on its own, over rice, with veggies, or however you’d like!
Customizations
Fortunately, this recipe doesn’t need to be followed to a tee perfectly βyou can substitute wherever needed! For example, you can use almond butter or another type nut butter and another type of nut if you need to avoid common allergens.
You can also try the same sauce recipe with a different protein source such as my Crispy Seitan Bites!
Storage
Store peanut tofu in the fridge for 3 to 4 days in an airtight container. However, it won’t be as crispy after reheating as it is fresh.
Frequently Asked Questions
Yes! As long as you use tamari instead of regular soy sauce.
Yes, absolutely. But the flavour and nutrition info will obviously change.
No, mild to no spice. If you like spice, add more chili garlic sauce or cayenne pepper.
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Crispy Vegan Peanut Tofu
Equipment
Ingredients
Tofu
- 1 block pressed tofu, cubed I used Green Cuisine tofu that's been pre-pressed, but you can also use regular tofu and press it yourself
- 1 1/2 tbsp soy sauce or tamari if gluten-free
- 1/2 tsp sesame oil
- 2 tbsp cornstarch
Sauce
- 3 tbsp peanut butter any type will work! I used crunchy for more texture
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp agave or maple syrup
- 1 tsp sesame oil
- 2 tsp chili garlic sauce
- 1 clove garlic, minced I recommend using the mincer linked above to ensure you don't get large chunks!
- 1 tsp ginger, minced I recommend using the grater linked above!
- 2 tbsp roasted peanuts, chopped
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Then add the cubed tofu to a bowl with soy sauce, sesame oil, and cornstarch. Toss well until each piece of tofu is coated.
- Bake the tofu in the preheated oven for 20 minutes.
- While the tofu bakes, make the sauce. Combine all sauce ingredients except for the roasted peanuts in a small bowl or jar until it becomes smooth. The thickness may vary depending on the brand of peanut butter you use. Add small amounts of water little by little if it's too thick, and mix again.
- Remove the tofu from the oven and transfer to a large bowl. Drizzle the sauce over the tofu and mix well until all pieces are nicely coated. I like to use a lid and shake until everything is evenly distributed.
- Finally, sprinkle the roasted chopped peanuts over the tofu. Serve on its own or with rice and veggies!
