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LEVEL: easy Cook: 10 minutes Prepare: 10 minutes Total: 20 minutes 2 portions

Tofu with Spicy Peanut Sauce

Post by The Buddhist Chef

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Description

This simple and delicious tofu recipe will please the whole family. Combine all the ingredients in one pan, and voilà! Tofu in a rich and spicy peanut butter sauce! Whether you plan on going vegan or just want to reduce your meat consumption, this tasty spicy tofu recipe will make your life so much easier! If you like this recipe, you will definitely enjoy General Tso’s Tofu !

Ingredients

450 g firm tofu, diced
2 tablespoons (30ml) vegetable oil
2 shallots or 1 small onion finely chopped
2 cloves garlic, chopped
2 tbsp (30ml) soy sauce
2 tbsp (30ml) ketchup
1/4 cup (60ml) peanut butter
1 tbsp (15ml) maple syrup
1 cup (250ml) vegetable stock
1/2 tsp (2.5ml) Sriracha sauce or 1/4 tsp of crushed red peppers

Directions

1
In a saucepan, heat the vegetable oil.
2
Add shallots and chopped garlic. Saute 2 minutes.
3
Stir in soy sauce, ketchup, peanut butter, maple syrup, vegetable broth and Sriracha sauce. Mix well.
4
Add tofu, bring to a boil and let the sauce reduce and thickens.
5
Serve over rice and garnish with chopped scallions, coriander leaves or microgreens.

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136 comment

  2. Mauna
    Reply

    Thank you for sharing. This looks so good. I will make it a starting off point and add more peanut butter and some veggies. (I love peanut sauce!)

  5. Joanna Sterling
    Reply

    Looks good, ccould I use tomato puree rather than tomato ketchup? Less sugar, also we don’t have ketchup in our cupboard and unlikely use in much else, other half detests it 🙂

  13. Chris
    Reply

    Had to triple the sriracha to counter the peanut butter’s flavor. Once I did, it was really good. Thank you Buddhist Chef!

  15. Harry
    Reply

    haha, I was wondering the same. The Buddhist Chef just loves his Maple Syrup. I have to cut down on the Maple Syrup as I am on diet although I enjoy maple Syrup 😉

  16. Annabelle
    Reply

    Almond butter also works very well in the place of peanut butter. Delicious and very much enjoyed by 4 year old and 40 year old! We’ve renamed in Okido Tofu to go with our current favourite cartoon…

  18. Jane maihanh tran
    Reply

    I đid make this twice . Very delicious . Easy to follow. Simple recipe . I love the author( the cook ) . Thanks so much for your sharing . God blesses you and family .

  20. lynnie riehl
    Reply

    this was sooooo yummy! and i’m going to use the basic peanut sauce to go with other things too, like steamed veggies! thank you buddhist chef, i love your food!

  22. C. Youmans
    Reply

    Easy and yummy. I used molasses since I didn’t have enough maple syrup and it worked just fine. I might add chopped peanuts next time. I put the tofu to drain while I washed and soaked the rice and got everything else set up like a TV chef. When I started the rice cooker (use Thai Jasmine rice if you can), I started the tofu and sauce. Additional vegetables of any kind would be excellent.

  23. edward adams
    Reply

    Wonderfully easy and tasty dish. It had a great blend of smooth and savory flavors. I could have used some more sriracha sauce, as I couldn’t taste any in the recipe I just cooked, but this is a minor point. I really loved it and look forward to cooking it for my family 🙂

  25. Kevin
    Reply

    It’s not easy to find maple syrup in the netherlands, Is there something I can replace that with? Mabey something like honey?

  28. Isabella
    Reply

    This is delicious! Thank you so much, I love all your recipes! Huge fan! Much love from a Panamanian living in Washington DC.

  29. Alexandra Colacito
    Reply

    This was DELICIOUS! (And easy; no unusual ingredients or meticulous prep.) My non-vegan husband gave it high praise. I was leery about not pan frying the tofu before adding it to the sauce, but it wasn’t a problem. I did add an entire bag of frozen stir fry vegetables to the pan and mixed it in with the tofu and sauce before serving. Then put everything over rice. Thank you! You are becoming one of my favorite food bloggers!

  32. Hara
    Reply

    Just made this for dinner… It tastes amazing… tofu has never tasted that good to me! it definitely gives some depth to the bland tofu. the peanut sauce would be delicious in a stir fry with tofu, or seitan, noodles and veggies

  36. Michelle
    Reply

    Just made this next to my sister trying out Astig Vegan’s Longanissa Sausage recipe! I used 1/4 of a large white onion instead of shallots. I considered adding more Sriracha since a mere tsp didn’t seen enough to make this spicy (and it wasn’t) but it turned out just as tasty and I will definitely make this again! My sister said the same. I will also try this sauce with some vegan tri tips!

  37. Richard
    Reply

    Due to allergies I will substitute almond butter, which will be just as good (I already make that substitution in “West African Groundnut Stew” from one of the Moosewood cookbooks).

  39. denise condreay
    Reply

    if I leave out maple syrup and sriracha sauce and add sweet, red chili sauce, that would work…right? Or should I just leave the original ingredients and also add sweet, red chili sauce. Or should I, for Pete’s sake, Denise, leave it alone?

  43. Bianca
    Reply

    Hey,

    Just tried this recipe with stir fry asparagus on aside and it was heaven!

    Your recipes are great inspiration! Becoming a vegan just became easier. Thank you!

    Keep up the good work and amaze us with new recipes as often as you can. 🙂

  46. Ana
    Reply

    Just made this and it’s absolutely amazing. I want to put that peanut sauce on everything!! Love your recipes!!!

  48. Bryen
    Reply

    I just made this tonight and it was delicious! Thank you for the recipe. I have two quick questions: Do you have any recommendations for heating up leftovers? Is microwave okay?

  49. Lisa
    Reply

    I love this recipe because it’s so easy and quick that I have made it several times for just myself, but it’s also fancy enough to make for company. Going to make it for my boyfriend tonight!

  52. Kelly K
    Reply

    I never thought I’d be able to eat much tofu… ever. I always found it disgusting. I made a half batch of this today and cooked up large sliced carrot with it. My toddlers had maybe 2 tbsp worth each (with noodles) and I ate the rest… It was easy and so freaking amazing. Thank you!

  53. Melissa Coats
    Reply

    I just made this and it was delicious! I used red pepper flakes instead of siracha. Does the siracha give it a different flavor? My husband didn’t like the stong peanut flavor. I myself thought it was just right.

  54. Sue
    Reply

    Made this tonight. Very tasty. Used garlic chili paste for the heat. Added sliced carrots, celery, chickpeas, and carrots for an all-in-one dish! Thank you!

  56. Jeanine
    Reply

    I made this today and I luv luv luv how simple and easy it was to make and the taste is awesome…so glad I saw your video on Facebook..

  63. G
    Reply

    Was VERY good I altered it by omitting the rice and serving over a bed of steamed broccoli will post a picture to Instagram @54 doves.
    My husband was very reluctant to try this when I told him the ingredients… You made him a believer!
    Thanks for inspiring through simplicity!

  64. Lidia
    Reply

    This was such a quick, easy and delicious lunch. I used Burmese Shan ‘tofu’ I made. I wil make this again. Thanks for a wonderful recipe.

  65. Stinkypup
    Reply

    I usually don’t cook anything when my husband is out of town and just eat raw tofu with ketchup. But in the video for this recipe you said it only takes 5 minutes to make. So, I tried it. Yum. I added kale. I’ll make this for him when returns home.

  67. Alexandra Colacito
    Reply

    Just made this tonight. Added a bag of frozen vegetables. I also pressed and baked my tofu before adding to the sauce. But the flavor of this sauce SO GOOD!!! How cheap and easy can you get? Peanut butter and ketchup?!

  68. Jen Wilkins
    Reply

    I absolutely love all the recipes you post! We have tried so many of them and LOVE them all! We made this yesterday and it was absolutely amazing! It tasted just as good left over today. Thank you for posting so many awesome recipes and videos to go along with it.

  69. Maike
    Reply

    This is amazing! I absolutely love this recipe and often combine it with vegetables like broccoli, red pepper and mushrooms.

  70. Simon
    Reply

    Thanks for the recipe BC! I have this bookmarked & will make it this week.
    Is it, or can it possibly be as good as the General?

  73. Stephanie
    Reply

    This is a family favorite dish and if I don’t make it every couple weeks, everyone asks why!
    Thanks for all your wonderful energy and recipes!!

  74. Penny
    Reply

    I’ve had something like this in a Thai restaurant, served on a bed of raw (washed, of course) spinach along with a pile of coconut rice. The heat of the peanut sauce and tofu wilts the spinach a little and the whole thing is amazing. Crunchy peanuts on top!

  75. at
    Reply

    I have made this at least a dozen times and have started adding things like pineapple and kale. Thanks so much.

  76. Sian
    Reply

    Yum yum yum. I made this for dinner tonight. I ended up chucking in some broccoli and snow peas, because I was too lazy to cook the veg separately. Turned out so well. I love your recipes. Thank you for sharing.

  84. Kenny
    Reply

    This is delicious thank you!! I make this on a weekly bases, it is my partners favourite. Quick, easy and delicious ? from Kenny (New Zealand)

  87. Amanda
    Reply

    This is delicious! Added a bit more peanut butter and twice the chilies. I also cooked it with snap peas in addition to the broccoli and tofu.

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