Spicy Vegan Peanut Butter Tofu
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 2 Servings
Umm…WOW! This is packed with flavor! It’s slightly spicy (you could make it more if you want). The sauce gets thick and gels to the crispy tofu. I think this is the crispiest tofu I’ve made to date. The key is a nonstick large flat pan. So you have lots of space to spread out your tofu and have it evenly heated.
I had been trying to avoid nonstick pans, but for this occasion it’s needed. If you have a cast iron skillet, I think that would work too. You want to keep the crust that forms on the tofu, not have have it stuck to the bottom of your pan!
So back to the taste…did I say it was amazing?! Very peanuty and rich! Not to mention the texture is great. It seemed so thick and firm. It was reminding me of chicken. I know tofu is nothing like chicken, but the texture was just so dense…so not like tofu is normally. And it was chewy, in a good way!
We ate this with an Asian Slaw side salad.
This could serve 4. I think it depends on what side dishes you have. We gobbled it up in 2 servings!
Also, I changed the tofu instructions to my new preferred method of extracting the water. And I used maple syrup instead of agave. I stuck with the peanut oil for this, thinking that it might add to the peanut flavor.
Sutton Rated: 5
Angie Rated: 5
Note: All of the changes I made are shown in the recipe below
Source of original recipe: http://www.kalynskitchen.com/2012/10/spicy-sriracha-tofu-peanut-butter.html#sthash.6sNjFvgG.dpuf
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Ingredients
- 16 oz. firm or extra firm tofu
- 1 T peanut oil
- several large garlic cloves, sliced
- large piece of ginger root, sliced
- 2-3 T diagonally sliced green onions (for garnish)
- 3 T soy sauce (reduced sodium is fine)
- 3 T rice vinegar (not seasoned rice vinegar)
- 2 T smooth natural peanut butter
- 1 T maple syrup
- 2 T vegetable stock or water
- 1 T Sriracha Rooster Sauce (more or less to taste)
Instructions
- 1. Drain the tofu and wrap with paper towels. Then wrap it up in a dish towel. Set a heavy large pan on top of it and let it sit for 10 minutes. The dish towel will absorb the liquid from the tofu. Remove pan, unwrap the tofu, and cut it in half width wise. Then, flip it to it's thinner side and slice it into 3 pieces (they will be about 1/2" thick). This gives you big flat pieces.
- 2. Whisk together the soy sauce, rice vinegar, peanut butter, maple syrup, stock or water, and then add the Sriracha Sauce. (I would start with a smaller amount of Sriracha, taste, and decide when it is hot enough.) Cut the pieces of garlic and ginger, and diagonally slice green onions.
- 3. Heat the nonstick large, heavy pan over medium high heat for one minute. Then add the peanut oil and heat about 30 seconds more. Add the sliced pieces of ginger and garlic and cook just until they are fragrant (about 30 seconds); then remove and discard. Add tofu pieces and cook, until the tofu is nicely browned on both sides, about 5-7 minutes per side.
- 4. When all the tofu pieces are browned, add the sauce, turn heat to low, and cook just until the sauce thickens slightly and coats the tofu. (Don't cook too long or the sauce will get too thick and won't pour over the tofu pieces.) Remove pan from the heat, transfer tofu pieces to a plate and pour sauce over and garnish with green onion slices (if using.) Serve hot.
- Servings : 2
- Ready in : 35
- Course : Main Course
- Recipe Type : Quick and Easy
- Ingredient : Tofu
Instructions
- 1. Drain the tofu and wrap with paper towels. Then wrap it up in a dish towel. Set a heavy large pan on top of it and let it sit for 10 minutes. The dish towel will absorb the liquid from the tofu. Remove pan, unwrap the tofu, and cut it in half width wise. Then, flip it to it's thinner side and slice it into 3 pieces (they will be about 1/2" thick). This gives you big flat pieces.
- 2. Whisk together the soy sauce, rice vinegar, peanut butter, maple syrup, stock or water, and then add the Sriracha Sauce. (I would start with a smaller amount of Sriracha, taste, and decide when it is hot enough.) Cut the pieces of garlic and ginger, and diagonally slice green onions.
- 3. Heat the nonstick large, heavy pan over medium high heat for one minute. Then add the peanut oil and heat about 30 seconds more. Add the sliced pieces of ginger and garlic and cook just until they are fragrant (about 30 seconds); then remove and discard. Add tofu pieces and cook, until the tofu is nicely browned on both sides, about 5-7 minutes per side.
- 4. When all the tofu pieces are browned, add the sauce, turn heat to low, and cook just until the sauce thickens slightly and coats the tofu. (Don't cook too long or the sauce will get too thick and won't pour over the tofu pieces.) Remove pan from the heat, transfer tofu pieces to a plate and pour sauce over and garnish with green onion slices (if using.) Serve hot.
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