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Whenever I want something that's both simple and bursting with taste, I go for tofu drenched in spicy peanut sauce. It's creamy, nutty, cozy, and brings a nice kick—making it my go-to for chill weeknights or as a snack to share. Oh, and it's vegan and doesn’t have gluten, too.
One rainy night, I made this for a bunch of friends. Everyone ended up battling for that last bit of sauce—I’ll never forget it!
Mouthwatering Ingredients
- Lime juice: Cuts through all the richness and makes everything pop. Squeeze it fresh if you can.
- Soy sauce: Gives that savory flavor. If you need it gluten free, grab the right kind.
- Sambal Oelek: Packs in the zing and heat! Use a freshly opened jar and stash it in the fridge.
- Peanut butter: The main force behind the creamy, nutty flavor. Go for natural or unsweetened if that’s your thing.
- Coconut milk: Makes the sauce smooth and a little sweet. Shake up the can before using—and if you want it extra rich, full fat is your friend.
- Fresh ginger: Brings a little fire and zest. Choose ginger pieces that are chubby and not shriveled.
- Shallot: Adds a hint of mellow sweetness. Go for ones without spots or mushy bits.
- Firm tofu: The protein boost here! Hunt for blocks that feel dense—they’ll get crispier in your pan.
Easy-To-Follow Directions
- Get the Tofu Sauced Up:
- Tumble the fried tofu straight into your sauce, then stir until every piece shines. Warm it up for another couple minutes, check the salt and lime, and dig in while it’s nice and hot.
- Melt the Peanut Butter Magic:
- Spoon peanut butter into your bubbling sauce, mix till it starts to melt, then stir in the sambal oelek, soy sauce, and squeeze in that lime. Whisk a bit till it’s super smooth.
- Start the Sauce Flavors:
- Heat up a splash of coconut oil (or whatever neutral oil you have) in your pan. Toss in the ginger and shallot, and cook till they smell good and soften—just a few minutes. Pour in the creamy coconut milk.
- Prep Those Aromatics:
- Peel and finely chop your ginger or grate it up, then slice the shallot thin—nothing fancy required.
- Crisp Up the Tofu:
- Pour a little sesame or veggie oil into your skillet. Once it’s hot, add the tofu cubes in a single layer. Leave them alone for a few minutes so they get golden and crunchy on each side—then pile onto a plate.
- Squeeze and Dice Your Tofu:
- First, press as much water as you can out of the tofu using paper towels—be gentle but firm. Chop it into bite-sized cubes for the crispiest results.
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I always go back for extra peanut sauce, but honestly, my kid just stands there eating it before dinner. She swears the smell gets her hungry every single time.
Keeping It Fresh
Pop extra tofu and sauce in a tight-lid container and keep in your fridge. You’ve got three days before it’s time to toss. Warm it gently (add water or coconut milk if it’s too thick). For the best texture, keep tofu and sauce in separate containers if meal prepping.
Swap Outs You Can Try
If peanut butter’s not your thing, go with almond or cashew butter—it’ll taste milder and avoids allergies. Swap tamari in for soy if you want gluten free. Shallots all gone? Red onion will work! Switch sambal oelek with sriracha or another spicy chili paste if you’d like a different heat.
Ways to Serve It
Spoon it over hot jasmine rice or toss with noodles. Sprinkle on green onion, sesame seeds, or throw in some fresh herbs. For something lighter, pack it into lettuce cups for that crunchy bite.
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Food Traditions
You’ll find so many spots across Southeast Asia and China where folks combine tofu and nutty sauces. For this dish, I pulled inspiration from Malaysia—coconut, peanut, and chili are big there, and sauces like this often come alongside grilled foods or snacks from street markets.
Frequently Asked Questions About Recipes
- → How can I make tofu extra crispy here?
Pat out as much water from the tofu as you can, dice it up, then sizzle those cubes in some oil till each side looks golden and crunchy.
- → Which peanut butter should I grab?
Smooth peanut butter gives you a silkier sauce, but if you’re into crunch, go with chunky instead.
- → Can folks avoiding gluten eat this?
For sure. Just be sure to use gluten-free soy sauce or tamari in the mix and you’re all set.
- → What if the spice level is too much?
Totally up to you. Dial back the sambal oelek for less heat or toss in more for a real fiery kick—find your sweet spot.
- → How else can I serve this tofu and peanut sauce?
Stack it up with noodles, tuck it beside steamed veggies, serve on fluffy rice, or add a bunch of fresh herbs for a pop.
- → How do I keep leftovers fresh?
Pop leftovers in a sealed container in the fridge—they’ll be good for a few days. Warm gently before you dig in again.