Peanut Ginger Tofu
Elevate your plant-based cooking with this bold and satisfying Peanut Ginger Tofu! Crispy, golden tofu cubes are coated in a velvety sauce made with creamy peanut butter, savory soy sauce, aromatic ginger, and garlic—balanced with a hint of sweetness from honey or maple syrup and a pop of tangy rice vinegar. Perfectly customizable, you can add a touch of sriracha for an optional spicy kick. This quick and easy dish is ready in under 35 minutes, making it ideal for weeknight dinners. Serve it over fluffy rice or noodles, and garnish with green onions and sesame seeds for a delightful presentation that’s bursting with flavor. Rich in protein, vegan-friendly, and packed with bold Asian-inspired flavors, Peanut Ginger Tofu is a new favorite that brings the perfect fusion of taste and texture to your table.
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 0.25 cup peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon honey (or maple syrup for vegan option)
- 2 teaspoons rice vinegar
- 1 teaspoon sriracha (optional, for heat)
- 0.33 cup water
- 2 stalks green onions, thinly sliced
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Press the tofu for 15-20 minutes to remove excess moisture. Cut it into 1-inch cubes.
Place the tofu cubes in a bowl and toss them with the cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 4-5 minutes on each side until golden and crispy. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced ginger and garlic. Sauté for 1-2 minutes until fragrant.
In a small bowl, whisk together peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sriracha, and water until smooth.
Pour the sauce into the skillet with the ginger and garlic. Stir and let it simmer for 2-3 minutes until it thickens slightly.
Add the crispy tofu back into the skillet, tossing gently to coat it in the sauce.
Garnish with sliced green onions and sesame seeds before serving.
Serve hot over cooked rice or noodles.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 33.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1886 mg | 82% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 28.5 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2884 mg | 222% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1639 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
