This crispy tofu with peanut sauce is filling, easy to make and will even impress meat eaters.The peanut sauce has only a few simple ingredients and would also work perfect as a salad dressing. You will want to add this to your weekly rotation.
I am a huge fan of peanut style sauce. It dresses up salads, pastas, veggies and yes tofu dishes! This peanut sauce has a slight sweetness to it along with creamy nutty flavors from peanut butter. The sauce has only a few simple ingredients and you can easily whip it up in under 5 minutes.
Other meat free recipe to try:
Tips to get your tofu crispy
The number one complaint I hear about tofu is the texture. So let’s talk about how you can get that tofu texture to stop being so mushy and more crispy (which is the way 9/10 people seem to prefer it!
- Arrow root or cornstarch. This will help crisp up a lot of things but I use it for tofu ALL the time. I prefer arrow root but you can use whoever you keep in your cupboard
- Firm well pressed tofu. You always want to buy the most firm tofu you can find. Once you find it you can either invest in a tofu press or use a clean kitchen towel and some patience.
- Bake it on high heat. High heat of course will crisp it up! You will also need some oil to help bring out the crispy texture.
- Parchment paper. This will ensure your tofu doesn’t get stuck to a pan and crumble apart.
Crispy Tofu With Peanut Sauce
Crispy Tofu & Broccoli
- 1½ cup cooked rice
- 1 package of firm tofu (about 1 lb) *pressed & cubed
- 1½ tsp arrowroot
- 1½ tbsp amino acids or soy sauce
- 1½ tbsp olive oil
- 2 cup chopped broccoli
- 4 tbsp chopped green onion for garnish
- ½ cup peanut butter
- 1 tbsp minced garlic
- ⅛ tsp salt
- ⅛ tsp honey
- ½ cup warm water
For the crispy tofu and broccoli
- In a small dish whisk together amino acid/soy sauce with the arrowroot and 1 tbs olive oil. Try to whisk out all clumps. *Press tofu with a tofu press or with a clean dish towel, try not to break the tofu but use patience to move towel and use up all the dry spots on the cloth or towel to soak up moisture. Cut tofu into small even cubes. Preheat oven to 400 degrees.
- Cut broccoli into even size pieces to match the size of the tofu.
- In a medium bowl place cubed tofu in and pour the arrowroot mixture over it and lightly mix. Place parchment paper on a baking sheet and lay tofu flat and slightly spaced out on one half side of the baking sheet. The broccoli will then be tossed in the same bowl with the remainder of oil. Place on the other half of the baking sheet. Bake for 20 minutes, be sure to flip atleast once throughout the baking process. Keep an eye on it as oven temps/times may vary. Cook rice while tofu & broccoli are baking.
- In a medium sized bowl add peanut butter and garlic, salt and honey. Slowly add the warm water. Whisk well and keep adding water a little at a time and whisking until the oils in the peanut butter release and it becomes thinner sauce constancy. This will take a little patience but it will get there.
- Place rice in bowls. Once tofu & broccoli are finsihed roasting place them back in the bowl and pour some peanut dressing on top and toss it together. Serve over rice with some green onions. Drizzle more sauce over the bowl if you'd like.