Thai Tofu
This flavorful Thai-inspired tofu is coated in a rich peanut sauce with a hint of spice—perfect with steamed greens and rice.
Equipment
- Small mixing bowl, Whisk, Skillet, Spatula
Ingredients
- ¼ cup 60 ml vegetable broth or water
- 1½ teaspoons cornstarch
- 1½ tablespoons 24 g crunchy or creamy natural peanut butter
- 1 teaspoon hot chili oil
- 1½ teaspoons Sucanat
- 1½ teaspoons seasoned rice vinegar
- 1 tablespoon 15 ml tamari
- 1 tablespoon 15 ml peanut oil
- 8 ounces 227 g super-firm or extra-firm tofu, pressed, drained, and cubed
Instructions
- In a small bowl, whisk together the vegetable broth and cornstarch until dissolved.
- Add the peanut butter, chili oil, Sucanat, rice vinegar, and tamari, whisking until smooth.
- The mixture may look thick initially.
- Heat the peanut oil in a skillet over medium-high heat.
- Add the cubed tofu and cook, turning occasionally, until golden and crispy on all sides, about 8 minutes.
- Reduce the heat to medium and pour the peanut butter sauce over the tofu.
- Stir well and cook for about 2 minutes, until the tofu is fully coated and the sauce thickens.
- Serve hot over steamed greens, rice, or rice noodles.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of jasmine rice and a sprinkle of crushed peanuts for extra texture.
Wine Advice:
Pair with an off-dry Riesling or a light Thai beer to balance the heat and richness.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 14 g | Protein: 18 g | Fat: 18 g | Fiber: 3 g | Sugar: 4 g | Salt: 1.2 g
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