Crispy Tofu With Spicy Peanut Sauce Recipes

CRISPY SPICY PEANUT TOFU STIR FRY

Steps:

• Slice tofu block into 1/2 inch thick slices. Place several paper towels down on a cutting board, lay the slices on top, top with several more paper towels and add weight to the top. I used a cutting board, ceramic insert from a slow cooker, and added a large can of tomatoes to the insert to add extra weight.
• This can be done in advance (see notes section below recipe).
• Drain tofu for 15-30 minutes, the longer the better!
• Preheat oven to 400 degrees.
• Slice tofu into strips, then cut across them to make small cubes.
• Place on a parchment paper lined baking sheet, spray lightly with cooking spray and bake for 25-30 minutes, until golden and crispy.
• Set pan aside while you make the sauce.
• Whisk sauce ingredients together in a small bowl.
• Add cooked tofu to the sauce and let it marinate for about 10-15 minutes.
• Steam broccoli (and/or other veggies) and set aside.
• Drizzle a bit of sesame or vegetable oil into a large skillet or wok, and heat over MED-HIGH heat.
• Using a slotted spoon, add the marinated tofu to the skillet and stir fry for a few minutes until seared and caramelized.
• Serve over rice, vegetables, and drizzle with remaining sauce if desired.
• Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don't worry. Remove from pan and set aside and cover to keep warm.

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.

CRISPY AIR FRYER TOFU WITH PEANUT SAUCE

Steps:

• Press the tofu for at least 30 minutes if necessary. Or you can buy pre-pressed extra firm tofu.
• Cube the tofu and mix it together with the paprika, maple syrup and soy sauce/tamari. Marinade for 30 minutes, or overnight.
• Transfer the tofu to the air fryer basket and air fry for 10-15 minutes at 200 degrees C/400 F. Shake the air fryer basket half way through.
• Meanwhile, prepare the sauce. Simply mix together the soy yogurt, peanut butter, sriracha and lime juice. Then, add the cherry tomatoes, bell pepper and onion and mix once again.

SPICY PEANUT TOFU (PAN-FRIED)

Steps:

• Slice the tofu into ten slices, width-wise. Cut each slice in half so that you have 20 squares of tofu. To remove excess moisture, pat each side lightly with a clean dish towel or paper towel.
• In a large saucepan, heat peanut oil over medium heat. Once hot, add the minced garlic and ginger. Saute until aromatic, about 1 minute.
• Add the tofu to the pan in a single layer; depending on the size of your pan, you may need to do this in batches. Cook each side for 5 minutes, until lightly browned.
• Meanwhile, making the spicy peanut sauce by mixing together the peanut butter, soy sauce, sesame oil, vegetable broth, rice wine vinegar, lime juice, and sriracha. It should be smooth and creamy, like a thick sauce.
• Use a basting or pastry brush to brush the peanut sauce lightly onto the exposed side of the tofu. Flip over, cooking another 1-2 minutes, until browned. Repeat with the other side of the tofu.
• Remove the tofu from the pan once browned on both sides. Enjoy with additional spicy peanut sauce, rice, and veggies.

PAN-FRIED TOFU WITH SPICY PEANUT SAUCE

Steps:

• Drain tofu (i pressed gently between paper towels).
• Cut into bite-sized cubes.
• Toss with cornstarch, coating the cubes.
• Sprinkle a little salt and pepper.
• Heat some oil (about 3-4 tablespoon, just ensure pan is coated).
• Fry the tofu cubes in batches, making sure all sides are lightly browned.
• Drain on paper towels, then sprinkle with salt and pepper if desired.
• Sauce: Heat the milk in small saucepan (you can make sauce in microwave too).
• Add peanut butter, stirring well.
• Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 - 1 tsp of lime juice too - it will be great!
• Serve hot, as a snack or appetizer. Sometimes i serve them with a sweet Chinese dessert: Green Bean Soup.

CRISPY TOFU WITH BLACK PEPPER SAUCE

Steps:

• Mix first four ingredients. Mince white parts of green onions; thinly slice green parts., Cut tofu into 1/2-in. cubes; pat dry with paper towels. Toss tofu with cornstarch. In a large skillet, heat 4 tablespoons oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels., In same pan, heat 1 tablespoon oil over medium-high heat. Add peas; stir-fry until crisp-tender, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add pepper; cook 30 seconds. Add garlic, ginger and minced green onions; stir-fry 30-45 seconds. Stir in soy sauce mixture; cook and stir until slightly thickened. Remove from heat; stir in tofu and peas. Sprinkle with sliced green onions.