Crispy Thai Tofu With Peanut Sauce Recipes

BAKED TOFU IN THAI PEANUT SAUCE

Steps:

• Gather the ingredients.
• First, press your tofu .
• Once your tofu is well-pressed, cut it into your desired shapes. Thin slabs, triangles or even small bite-sized shapes will work.
• Once your tofu is ready to go, pre-heat the oven to 400 F. Line a baking tray with aluminum foil if you can since baked tofu sometimes gets a bit sticky, and the foil makes clean up super easy.
• Next, prepare the sauce. Whisk together the peanut butter (melt it slightly in the microwave for just a few seconds to make this easier) with the ginger, lime juice or orange juice, soy sauce, sesame oil, maple syrup, and sweet chili sauce. Before you bake your tofu, give the sauce a quick taste. It should be delicious. If not, adjust the seasonings to taste.
• Coat the tofu with the peanut sauce on all sides. You can transfer the sauce to a wide shallow bowl or dish and dip it in, or use a pastry brush to coat each piece by hand if you're working with larger pieces of tofu. We like to dip it, then brush on extra sauce.
• Bake the tofu in the oven for about 15 to 17 minutes, keeping an eye on them so they don't burn. Turn pieces over, and bake another 10 to 15 minutes. (Note: The sauce on the aluminum foil will burn a bit, don't worry. You just don't want to see the coated tofu burn.)
• Serve and enjoy!

CRISPY THAI TOFU WITH PEANUT SAUCE

Steps:

• Drain the tofu and gently press it in a clean towel or paper towels over the sink. You can also use a tofu press or DIY plate press by placing the tofu in between two plates and stacking some heavy weight on top for 5-10 minutes.
• Once the excess liquid is released, remove the tofu and cut the super-firm tofu into 1-inch blocks and place in a pan with an air-tight lid or ziploc bag.
• Make the marinade by adding all of the remaining ingredients to a high-speed blender and blend until smooth. Taste it and adjust seasonings, acidity, sweetness to your preference.
• Pour the marinade in a small saucepan and simmer over medium heat until thickened. Set aside.
• Pour ½ cup of the marinade over the tofu; toss to evenly coat. Refrigerate the tofu for at least 30 minutes or overnight.
• Meanwhile, make the Peanut Sauce. Transfer the remaining sauce back into the blender and add the peanuts. Blend until very smooth. Transfer the Peanut Sauce to a serving bowl and store covered in the refrigerator until ready to use, up to 5 days.
• When ready to serve, make the Crispy Tofu. Preheat the oven or air fryer to 400° F and line a baking sheet with parchment paper.
• Remove the marinated tofu from the refrigerator. Shake any excess marinade from the tofu and toss lightly in a bowl with arrowroot starch, or cornstarch, or flour. Spread the tofu evenly onto the lined baking sheet.
• If using an oven, bake 25-30 minutes, or until golden, flipping after 15 minutes. If using an air fryer, cook for 5-8 minutes and then shake gently or flip. Cook for another 5-8 minutes, turn once again, and cook 5-8 more minutes, until crisp and golden.
• Remove the tofu from the oven or air fryer and toss in about 1/2 cup of the peanut sauce.
• Serve warm with the remaining peanut sauce, fresh cilantro, lime wedges, sliced or chopped jalapeños or peppers, and chopped roasted peanuts.

THAI TOFU BURRITOS WITH PEANUT SAUCE

Steps:

• Wrap tofu in a paper towel.
• Whisk peanut butter and water together in a bowl until smooth. Add 1 tablespoon soy sauce, sugar, cider vinegar, garlic powder, and cayenne pepper; whisk until well mixed.
• Combine slaw mix, cilantro, and rice vinegar in a bowl.
• Dice tofu into 1-inch cubes.
• Heat olive oil and sesame oil in a skillet over high heat. Add the tofu, remaining 1 tablespoon soy sauce, salt, and pepper. Cook, stirring occasionally, until tofu is browned on all sides, about 10 minutes.
• Lay a tortilla on a plate and add 1/6 of the tofu across the middle. Add 1/2 cup of the slaw mix and 2 tablespoons peanut sauce. Wrap tortilla around the fillings, burrito style. Repeat with remaining tortillas and filling.

GREEN BEANS & TOFU WITH CRUNCHY THAI PEANUT SAUCE

Steps:

• For the stir-fry:.
• Place the peanuts in a blender, and grind briefly until they form a coarse meal. Set aside.
• Heat a medium-sized heavy skillet. Add 1 tablespoon of the oil, and the ginger and garlic. Sauté for a few minutes, then add the crushed peanuts and the lemon zest. Cook over medium-low heat for 10 to 15 minutes, stirring often, until the peanuts are lightly toasted. Remove from heat and set aside.
• As the peanut mixture is cooking, heat a large, nonstick wok or deep skillet. Drizzle in a little oil. When it is very hot, add the tofu and 1/2 teaspoon salt. Cook over high heat for 10 to 15 minutes to let the water evaporate, stirring occasionally. Sprinkle with lemon juice, reduce the heat, and cook for a few minutes longer. Transfer the tofu to the pan containing the peanut mixture and set aside.
• Scrape out the wok or skillet if necessary, and return to the heat. Let it get very hot, then add the remaining scant tablespoon of oil. When the oil is hot, add the green beans. (The pan should sizzle when they hit.) Stir-fry over high heat for about 5 minutes, then sprinkle with the remaining 1/2 teaspoon salt and a small amount of red pepper flakes.
• Stir-fry just a few minutes longer, or until the beans are divinely tender-crisp (mostly crisp, but just tender enough). Add the peanut-tofu mixture and toss everything together. Serve right away, over rice.
• For the peanut sauce:.
• Combine peanut butter and water in a bowl; mash and mix until uniform. Add remaining ingredients, and stir until combined. Add a little more water it you prefer it thinner. Salt to taste. Serve warm or room temperature, drizzled over hot green beans.

CRISPY TOFU WITH SPICY PEANUT SAUCE

Steps:

• Drain tofu.
• Cut into 4 equal lengthwise slices.
• Place on a double thickness of tea towel, cover with another double thickness of tea towel and allow to stand for 15 minutes.
• Gently pat tofu dry.
• Using large nonstick frying pan, heat oil over medium heat.
• Coat tofu with cornstarch.
• Fry in hot oil until crispy and lightly coloured (about 4 to 5 minutes per side).
• Drain on paper towel.
• Place slices on dinner plate, drizzle with peanut sauce and sprinkle with green onions.
• Serve immediately.