If you’re seeking a quick and flavorful vegetarian meal, this crispy tofu with peanut sauce will deliver. Drawing inspiration from satay, this recipe skips the skewers and instead focuses on bold flavors and delightful textures. It’s perfect for a weeknight dinner that satisfies without the fuss.

• Cuisine: Asian-Inspired
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4

Why You’ll Love This Recipe

• Crispy texture of tofu provides a satisfying contrast to the creamy sauce.
• Peanut sauce is rich, savory, and comes together quickly with pantry staples.
• A well-balanced meal that doesn’t require meat to be fulfilling.
• Easy to make ahead and reheat, fitting perfectly into busy schedules.

Ingredients

• 3 Tbsp. vegetable oil, divided: Used for frying and sautéing, providing a neutral base for cooking.
• 1 14-oz. package firm tofu, drained, patted dry, cut into ½” cubes: Provides a hearty and crispy element. Ensure it’s well-drained to achieve the best texture.
• 1 large shallot, finely chopped: Adds natural sweetness and a subtle crunch.
• 1 2″ piece ginger, peeled, finely grated: Contributes a fresh, spicy warmth.
• 5 garlic cloves, finely grated: Infuses the dish with aromatic depth.
• 1 tsp. ground cumin: Offers an earthy base note. No substitute for its unique flavor.
• 1 tsp. red chile powder or crushed red pepper flakes: Adds heat; adjust to taste.
• ½ tsp. ground turmeric: Gives a warm, golden hue and subtle earthiness.
• 1 5.4-oz. can unsweetened coconut cream: Creates a rich, creamy sauce. Coconut milk can substitute, though it’s thinner.
• 2 Tbsp. smooth natural peanut butter: Essential for richness and depth in the sauce.
• 1 Tbsp. honey: Balances spices with a hint of sweetness.
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt: Enhances all other flavors.
• 1 Tbsp. fresh lime juice: Adds a bright, tangy finish to the dish.
• Cilantro leaves, thinly sliced jalapeños, steamed white rice, and lime wedges (for serving): Optional garnishes and sides for freshness and extra flavor.

How to Make It

Step 1: Crisp the Tofu

Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the cubed, well-drained tofu and brown each side for about 5–7 minutes until golden. Transfer to a plate to retain crispiness while you prepare the sauce.

Step 2: Start the Aromatics

In the same skillet, heat the remaining 2 tablespoons of oil over medium heat. Sauté shallot, ginger, and garlic until the shallot is translucent and edges begin to brown, approximately 5–7 minutes. Stir frequently to avoid burning.

Step 3: Develop the Sauce

Add cumin, red chile powder, and turmeric to the sautéed mixture. Let the spices bloom for about 1 minute, releasing their full flavor. Introduce the coconut cream, peanut butter, and honey, stirring to combine. Bring the sauce to a gentle simmer, allowing it to thicken over 5 minutes while stirring occasionally. If needed, adjust thickness with water, aiming for a smooth consistency.

Step 4: Combine and Simmer

Return the crispy tofu to the skillet, ensuring each piece is well-coated with the sauce. Allow it to simmer for about 2 minutes, letting the flavors meld. Finish with lime juice to balance the dish.

Step 5: Garnish and Serve

Remove from heat and scatter with cilantro leaves and jalapeños. Serve over steamed white rice, with lime wedges on the side for added zest.

Recipe FAQs

What type of tofu works best for this recipe?

Firm tofu is preferable as it retains its shape and achieves the best texture when fried, without falling apart amid stirring.

Can I make this dish spicier?

Absolutely. Increase the amount of red chile powder or add sliced fresh chilies to amplify the heat to your liking.

How should leftovers be stored?

Store any leftover tofu and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a bit of water if the sauce has thickened too much.