Peanut Sauce Tofu Recipe

Press and drain

Wrap the 400 g block of extra-firm tofu in a clean kitchen towel or paper towels and place a heavy pan or a few cans on top. Press for 20–30 minutes to remove excess water. Alternatively, use a tofu press.

Cut and season

Unwrap the pressed tofu and cut into 1-inch cubes or 1/2-inch slabs, depending on preference. Place tofu in a bowl and gently toss with 2 tbs cornstarch, 1 tsp salt, and 1/2 tsp black pepper until pieces are lightly and evenly coated.

Pan-fry (or bake)

Heat 2 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When oil shimmers, add tofu pieces in a single layer, leaving space between them (work in batches if necessary). Cook without disturbing 3–4 minutes until golden brown, then flip and cook another 3–4 minutes to brown the other side. Remove from pan and set aside on a wire rack or paper towel-lined plate. (Alternative: bake at 220°C/425°F for 20–25 minutes, flipping once halfway, until golden and crisp.)

Combine ingredients

In a medium bowl, whisk together 3/4 cup smooth peanut butter, 3 tbs soy sauce, 1 tbs rice vinegar, 1 tbs fresh lime juice, 1 tbs maple syrup or brown sugar, 1 tsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp chile paste or Sriracha, and 1/2 tsp fish sauce (if using).

Thin and adjust

Gradually whisk in 1/4 cup warm water until the sauce reaches a smooth, pourable consistency. Taste and adjust seasoning: add up to 1/4 tsp salt if needed, more lime for brightness, more syrup for sweetness, or extra soy for saltiness. If the sauce is too thick for coating tofu, add up to another 1–2 tbs warm water.

Warm the sauce (optional)

For a silkier finish, gently warm the sauce in a small saucepan over low heat for 1–2 minutes, stirring constantly; do not boil. This step helps the oil incorporate and mellows raw garlic.

Coat tofu

Return the browned tofu to the skillet over low heat, add about three-quarters of the prepared peanut sauce (reserve the rest for drizzling), and gently toss or spoon the sauce over the tofu until evenly coated and warmed through, about 1–2 minutes. If you prefer, you can toss the tofu and sauce in a bowl instead of the skillet.

Plate and garnish

Arrange sauced tofu on a serving platter or individual plates. Drizzle any reserved sauce over the top. Sprinkle with 2 tbs crushed roasted peanuts, sliced scallions, chopped cilantro (if using), and a pinch (1/4 tsp) of red pepper flakes for extra heat. Serve with lime wedges on the side for squeezing just before eating.

Serving suggestion

Serve the peanut sauce tofu over steamed rice, coconut rice, or rice noodles, or alongside steamed or stir-fried vegetables for a complete meal.