Deliciously Crispy Tofu Drizzled in Peanut Sauce

Are you ready for a delectable weeknight dinner? Look no further than this recipe for crispy tofu with a rich and creamy peanut butter, ginger, and garlic sauce, thickened with coconut cream. Inspired by satay, but without the skewers, this dish is incredibly satisfying. The tofu soaks up all the savory goodness, ensuring flavor in every bite. Just make sure to use firm tofu to withstand the thick sauce. Anything softer will fall apart. Pair it with rice for a filling and delightful meal.

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Ingredients

4 servings

3

Tbsp. vegetable oil, divided

1

14-oz. package firm tofu, drained and cut into ½” cubes

1

large shallot, finely chopped

1

2″ piece ginger, peeled and finely grated

5

garlic cloves, finely grated

1

tsp. ground cumin

1

tsp. red chile powder or crushed red pepper flakes

½

tsp. ground turmeric

1

5.4-oz. can unsweetened coconut cream

2

Tbsp. smooth natural peanut butter

1

Tbsp. honey

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1

Tbsp. fresh lime juice

Cilantro leaves, thinly sliced jalapeños, steamed white rice, and lime wedges (for serving)

Preparation

1. Step 1

   Heat up 1 Tbsp. of vegetable oil in a large nonstick skillet over medium-high heat. Cook the tofu until golden brown for about 5–7 minutes. Then, transfer the tofu to a plate.

   Step 2

   Heat the remaining 2 Tbsp. of vegetable oil in the same skillet over medium heat. Cook the shallot, ginger, and garlic until the shallot is translucent and starts browning around the edges, for about 5–7 minutes. Add the ground cumin, red chile powder, and ground turmeric. Cook until the spices are fragrant, about 1 minute. Add the coconut cream, peanut butter, and honey. Stir to combine. Bring the mixture to a simmer and cook until the sauce is thickened, about 5 minutes. Whisk in water and salt. Return the tofu to the skillet and simmer until heated through, about 2 minutes. Thin the sauce with water if needed. Taste and season with more salt if necessary. Remove from heat and stir in the lime juice.

   Step 3

   Top it off with cilantro leaves and thinly sliced jalapeños. Serve with steamed white rice and lime wedges.

   Do Ahead: The saucy tofu can be made 1 day ahead.

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