Tofu with Peanut Ginger Sauce
Elevate your plant-based cooking with this irresistible Tofu with Peanut Ginger Sauce recipe, a perfect blend of crispy and creamy textures paired with bold, savory flavors. Extra-firm tofu is dusted with cornstarch and pan-fried to golden perfection, then coated in a luscious homemade sauce featuring creamy peanut butter, fragrant ginger, and a hint of sweetness from maple syrup. This quick and easy dish comes together in just 30 minutes, making it an ideal weeknight dinner or lunch option. Top it off with vibrant green onions and nutty sesame seeds for a pop of flavor and color, and serve over rice or noodles for a hearty, satisfying meal. Packed with protein and rich umami tones, this recipe is both delicious and nutritious—perfect for tofu lovers looking to switch up their meal rotation or for those exploring Asian-inspired cuisine. Keywords: crispy tofu recipe, peanut ginger sauce, vegetarian dinner ideas, plant-based meals, tofu stir-fry.
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 2 tbsp Cornstarch
- 3 tbsp Vegetable oil
- 0.25 cup Peanut butter (creamy or natural)
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Maple syrup (or honey)
- 1 tsp Fresh ginger (grated)
- 1 clove Garlic (minced)
- 2 tbsp Water
- 2 stalks Green onions (sliced)
- 1 tsp Sesame seeds
- 2 cups Optional: Cooked rice or noodles
Instructions
Press the tofu: Drain the tofu and press it to remove excess moisture. Wrap it in a clean kitchen towel, and place a heavy object on top for 10-15 minutes.
Cut the tofu into evenly-sized cubes (about 1 inch).
Place the tofu cubes in a large bowl and sprinkle with cornstarch. Toss to coat the tofu evenly.
Heat 2 tablespoons of vegetable oil in a nonstick or cast-iron skillet over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, flipping occasionally, until all sides are golden and crispy. Remove the tofu from the pan and set aside.
In a small bowl, prepare the peanut ginger sauce by whisking together peanut butter, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and water until smooth.
Heat the remaining 1 tablespoon of vegetable oil in the same skillet over medium heat. Pour in the peanut ginger sauce and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly.
Add the crispy tofu back into the skillet and gently toss to coat the tofu evenly with the sauce.
Garnish with sliced green onions and sesame seeds.
Serve immediately as-is or over cooked rice or noodles for a more filling meal.
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 21.5 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2840 mg | 218% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1716 mg | 37% | |
*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.
