Thai Peanut Tofu Delight
Savor this irresistible Thai tofu dish, paired perfectly with steamed greens and rice or noodles, ready in under 30 minutes!
Equipment
- Mixing bowl
- skillet
- Whisk
Ingredients
- 60 ml vegetable broth or water
- 1½ teaspoons cornstarch
- 24 g crunchy or creamy natural peanut butter
- 1 teaspoon hot chili oil
- 1½ teaspoons Sucanat
- 1½ teaspoons seasoned rice vinegar
- 15 ml tamari
- 15 ml peanut oil
- 227 g super-firm or extra-firm tofu pressed, drained, and cubed
Instructions
- Whisk vegetable broth and cornstarch in a bowl until dissolved.
- Add peanut butter, chili oil, Sucanat, vinegar, and tamari to the mixture; whisk until combined (it may appear uneven).
- Heat peanut oil in a skillet over medium-high heat.
- Add tofu cubes and cook until golden and crispy on all sides, about 8 minutes.
- Reduce heat to medium and pour the peanut butter sauce over the tofu.
- Cook until the sauce thickens and coats the tofu, approximately 2 minutes.
Variation:
- For a sesame twist, replace peanut butter with tahini and increase Sucanat to 12 g to balance the tahini's bitterness.
Notes & Wine Advice
Wine Advice:
Pair with a crisp Sauvignon Blanc or a dry Riesling.
Nutrition values
Calories: 320 kcal | Carbohydrates: 12 g | Protein: 14 g | Fat: 26 g | Sugar: 3 g