Crispy tofu drowned in a rich, creamy coconut peanut sauce. This will be your new favorite easy and simple weeknight dinner.
Peanut sauce, or often called “satay” sauce, originated from Java, Indonesia and slowly spread to East and Southeast Asia. Satay is a marinated meat (or fish or tofu) grilled on skewers. The peanut dipping sauce for satay is traditionally prepared with ground roasted peanuts, however it can be substituted for chunky peanut butter(1,2).
Surrounding Asian countries have their own variations of this peanut sauce -serving it as a dipping sauce or adding to a main course. A sweeter version is common in Thailand, added to hot pot dishes in China, and a rice vermicelli dish in Singapore. There are a plethora of variations around Asia that highlights this popular peanut sauce(1).
This recipe isn’t your traditional peanut sauce which often includes soy sauce, lemongrass, tamarind, chili, and more, however it’s important to understand where and how these mending of flavors originated from.
Peanut sauce will serve as a base for this recipe.
The peanut sauce base is incredibly rich and creamy and adds a delicious depth of flavor to the tofu.
It’s common to label tofu as bland and quite honestly I totally get it. If tofu is not cooked and flavored right it straight up takes like a flavorless sponge. I promise you this recipe is far from that. It might even turn you on to tofu if you’re not usually a fan.
This recipe starts off by baking tofu until extra crispy for 30 minutes. Meanwhile, the peanut sauce base is prepared which consists of: peanut butter, tamari, maple syrup, and water to thin.
Onion, garlic, red pepper flakes, and a pinch of salt are then sautéd for a few minutes in oil until soft and translucent. Then the coconut milk, peanut sauce, corn starch slurry are added. Once slightly thickened, the crispy tofu is tossed in along with a bit of lime juice. It is cooked for an additional 3-4 minutes.
You have the option to serve it with brown/white rice, noodles, or any side of your choice. I recommend finishing it off with a sprinkle of chopped cilantro and sesame seeds.
This Creamy Coconut Peanut Tofu is…
- Rich and Creamy
- Easy and simple
- Vegan and healthy
- Oh so delicious!
Crispy tofu drowned in a rich, creamy coconut peanut sauce. This will be your new favorite easy and simple weeknight dinner.
- 14 oz. extra firm tofu
- 2 tbsp tamari or low-sodium soy sauce
- 1 tbsp maple syrup
- 2 tsp sesame oil
- ½ onion, finely diced
- 1 tsp minced garlic
- ¼ tsp kosher salt
- Pinch of red pepper flakes
- One 15 oz. can full-fat coconut milk
- 1 tsp corn starch
- 1 tsp lime juice
- ¼ cup creamy peanut butter
- 2 tbsp tamari or low-sodium soy sauce
- 2 tbsp maple syrup
- 3 tbsp water
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Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Press and drain tofu. Cut into small bite-sized cubes.
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Combine tamari, maple syrup, and sesame oil in a large bowl. Add cubed tofu and carefully toss to coat. Evenly distribute tofu on to the baking sheet. Bake for 30 minutes until dark golden brown and crispy.
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While tofu is baking, prepare the peanut sauce. Whisk together peanut butter, tamari, maple syrup and water until smooth. Once tofu is done baking, heat 1 tbsp of oil in a large skillet. Add onion, garlic, salt, and a pinch of red pepper flakes. Saute for 3-4 minutes until onions are soft and translucent.
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Pour in coconut milk and peanut sauce and stir to combine. Bring mixture to a simmer and cook for 5 minutes. Combine 1 tsp of corn starch with 2 tsp of water. Stir into the peanut sauce along with crispy tofu. Evenly coat tofu with peanut sauce. Stir in lime juice and more salt if needed to finish.
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Serve peanut tofu with rice or noodles. Top with sesame seeds and fresh cilantro.
I am planning on making this this evening. However, I am unsure of something. If I combine the tamari and Maple syrup and Sesame oil in a bowl and toss it with the tofu, what tamari and maple syrup and water am I adding to the peanut butter to make the peanut sauce? Am I just using part of it for the tofu and then the leftover gets combined with the peanut butter in the water? I may be reading this incorrectly but it sounds like he’s ingredients got used twice and I don’t know how to divide them up.
Author
I understand the confusion! The ingredients are in order of use, so you first toss the tofu in 2 tbsp tamari, 1 tbsp maple syrup, and 2 tsp sesame oil, bake, then toss in the peanut sauce (peanut butter, 2 tbsp tamari, 2 tbsp maple syrup, and 3 tbsp water). I’ll rewrite the ingredients list to avoid further confusion 🙂 Thank you for your comment, Risa.