Quick & Easy Vegan Pan-Fried Peanut Sauce Tofu
This quick and easy vegan pan-fried tofu is the perfect dinner - tofu in a creamy peanut sauce infused with garlic, ginger, sesame and lime!
Equipment
- Fine Hole Grater
- Kitchen Towel or Paper Towel
- Large Bowl
- Large Skillet
- Whisk
- Medium Bowl
Ingredients
- 1 block extra-firm tofu
- 2 tbsp avocado oil
- 2 tbsp corn starch
For the Peanut Sauce
- ¼ cup coconut sugar
- ½ cup smooth peanut butter
- 6 tbsp tamari
- 1 tbsp rice wine vinegar
- 2 tbsp chili garlic sauce
- 1 tbsp sesame oil
- 1 tsp lime juice
- 1 tbsp ginger finely grated
- 1 tsp black pepper
- 2 medium cloves garlic finely grated
For the Toppings
- Fresh peanuts optional topping, for serving
- White sesame seeds optional topping, for serving
Instructions
- Unwrap the block of tofu and wrap it in a kitchen towel or paper towels. Lightly press it down to remove some of the excess water.
- Cut the tofu into medium-small cubes. In a large bowl, toss the cubes with 2 tbsp of cornstarch until fully coated. (You want the cubes to be on the smaller side so that they can become crispier).
- Heat a large skillet on medium-low heat. Once hot, add in 2 tbsp avocado oil. Place tofu evenly placing each cube separately on the skillet, and allow each side to pan-fry for ~4 minutes, until golden brown. This will take 7-8 minutes total for both sides.
- In a medium-sized bowl, whisk all the sauce ingredients together until no clumps remain.
- Pour the peanut sauce over the pan-fried tofu. Keep stirring the coated tofu and sauce for 2-3 minutes, until the sauce has thickened. Make sure to stir it carefully to avoid crumbling the tofu pieces.
- Remove from heat once it reaches the desired consistency. Serve over white rice, brown rice, cauliflower rice, rice noodles or your choice of grain. Top with crushed, roasted peanuts and sesame seeds!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days.