Crispy Tofu With Peanut Sauce

Think of tofu as a blank canvas for bold flavors—especially this rich, savory peanut sauce. Inspired by satay but without the skewers, this simple recipe transforms a handful of pantry staples into an enormously satisfying vegetarian dinner.

The velvety sauce combines peanut butter, coconut cream, ginger, and garlic, coating every piece of tofu with nutty, lip-smacking flavor. Ready in about 30 minutes and made entirely in one skillet, it’s the kind of weeknight dinner you’ll come back to again and again.

Tofu With Peanut Sauce FAQ

What type of tofu is best for this recipe?

Can I add vegetables to this recipe?

Absolutely. Broccoli, snap peas, bell peppers, carrots, spinach, and green beans all pair well with the peanut sauce. Cook the vegetables in the skillet first, set them aside, then add them back to the pan with the tofu and sauce before serving.

Can I use another nut butter in the peanut sauce?

Yes. Almond butter or cashew butter can be substituted for the peanut butter, though each will give the sauce a slightly different flavor. Look for smooth, unsweetened varieties for the best flavor and texture.

What should I serve with tofu and peanut sauce?

Steamed white rice, brown rice, quinoa, or rice noodles all make excellent accompaniments. A squeeze of lime and plenty of fresh herbs, such as cilantro, mint, or basil, help brighten the rich sauce.

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• Large Skillet

  $74 At Amazon

• Microplane

  $18 At Amazon

• Wooden Spoon

  $7 At Amazon

Large Skillet

$74 At Amazon

Microplane

$18 At Amazon

Wooden Spoon

$7 At Amazon

Recipe information

• Total Time

  30 minutes

• Yield

  4 servings

Total Time

30 minutes

Yield

4 servings

Ingredients

3

1

1

1

5

1

1

½

1

2

1

1

1

Need to make a substitution?

Preparation

1. Step 1

   Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Cook one 14-oz. package firm tofu, drained, patted dry, cut into ½" cubes, turning once, until golden brown, 5–7 minutes. Transfer tofu to a plate.

   Step 2

   Heat remaining 2 Tbsp. vegetable oil in same skillet over medium. Cook 1 large shallot, finely chopped, one 2" piece ginger, peeled, finely grated, and 5 garlic cloves, finely grated, stirring often, until shallot is translucent and starting to brown around the edges, 5–7 minutes. Add 1 tsp. ground cumin, 1 tsp. red chile powder or crushed red pepper flakes, and ½ tsp. ground turmeric and cook, stirring, until spices are fragrant, about 1 minute. Add one 5.4-oz. can unsweetened coconut cream, 2 Tbsp. smooth natural peanut butter, and 1 Tbsp. honey; stir to combine. Bring to a simmer and cook, stirring occasionally, until sauce is thickened, about 5 minutes. Whisk in ½ cup water and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Return tofu to skillet and simmer until heated through, about 2 minutes. Thin sauce with up to ¼ cup water if needed, stirring to combine. Taste and season with more salt if needed. Remove from heat and stir in 1 Tbsp. fresh lime juice.

   Step 3

   Scatter cilantro leaves and thinly sliced jalapeños over saucy tofu. Serve with steamed white rice and lime wedges.

   Do Ahead: Saucy tofu (without cilantro) can be made 1 day ahead. Let cool; cover and chill.

   Editor’s note: This recipe for tofu with peanut sauce was first printed online in December 2023; it has been updated for style. Head this way for more of our favorite tofu recipes →

Step 1

Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Cook one 14-oz. package firm tofu, drained, patted dry, cut into ½" cubes, turning once, until golden brown, 5–7 minutes. Transfer tofu to a plate.

Step 2

Heat remaining 2 Tbsp. vegetable oil in same skillet over medium. Cook 1 large shallot, finely chopped, one 2" piece ginger, peeled, finely grated, and 5 garlic cloves, finely grated, stirring often, until shallot is translucent and starting to brown around the edges, 5–7 minutes. Add 1 tsp. ground cumin, 1 tsp. red chile powder or crushed red pepper flakes, and ½ tsp. ground turmeric and cook, stirring, until spices are fragrant, about 1 minute. Add one 5.4-oz. can unsweetened coconut cream, 2 Tbsp. smooth natural peanut butter, and 1 Tbsp. honey; stir to combine. Bring to a simmer and cook, stirring occasionally, until sauce is thickened, about 5 minutes. Whisk in ½ cup water and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Return tofu to skillet and simmer until heated through, about 2 minutes. Thin sauce with up to ¼ cup water if needed, stirring to combine. Taste and season with more salt if needed. Remove from heat and stir in 1 Tbsp. fresh lime juice.

Step 3

Scatter cilantro leaves and thinly sliced jalapeños over saucy tofu. Serve with steamed white rice and lime wedges.

Do Ahead: Saucy tofu (without cilantro) can be made 1 day ahead. Let cool; cover and chill.

Editor’s note: This recipe for tofu with peanut sauce was first printed online in December 2023; it has been updated for style. Head this way for more of our favorite tofu recipes →

Recipe notes