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creamy coconut peanut tofu

Creamy Coconut Peanut Tofu

Crispy tofu drowned in a rich, creamy coconut peanut sauce. This will be your new favorite easy and simple weeknight dinner.

Course Main Course
Keyword coconut peanut tofu, healthy dinner recipe, vegan
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Author Taavi Moore


  • 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

Peanut Sauce

  • ¼ cup creamy peanut butter
  • 2 tbsp tamari or low-sodium soy sauce
  • 2 tbsp maple syrup
  • 3 tbsp water


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve peanut tofu with rice or noodles. Top with sesame seeds and fresh cilantro.