Thai Tofu

  • Servings : 2

Enjoy this delicious tofu with steamed greens such as broccoli greens, bok choy, or kale, and over rice or rice noodles.


  • 1/4 cup (60 ml) vegetable broth or water
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 tablespoons (24 g) crunchy or creamy natural peanut butter
  • 1 teaspoon hot chili oil
  • 1 1/2 teaspoons Sucanat
  • 1 1/2 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


Step 1

In a small-size bowl, whisk together the broth and cornstarch until dissolved.

Step 2

Add the peanut butter, chili oil, Sucanat, vinegar, and tamari; it will look a bit unmanageable at this point.

Step 3

In a skillet, heat the peanut oil over medium-high heat, add the tofu, and cook until golden and crispy on every side, about 8 minutes.

Step 4

Pour the peanut butter sauce on top, lower the heat to medium, and cook until the tofu is coated and the sauce has thickened, about 2 minutes.



Sesame fans may want to try replacing the peanut butter with tahini instead, for equally delicious results, but be sure to increase the amount of Sucanat to 1 tablespoon (12 g) instead, because tahini has a tendency to be a touch more bitter than peanut butter, depending on whether the seeds are hulled or not.

Recipe Source: 500 Vegan Recipes
Reprinted with permission from the publisher, Fair Winds Press.
Photograph © Wanda Embar.

Recipe Ads
Recipe Ads