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–+ servings

Stir-Fried Tofu with Peanut Sauce 

5 from 12 votes
If you’re a fan of anything that involves a good peanut sauce, or peanut butter in general, this one’s for you! They’re pieces of tofu pan-fried to a crisp and cooked down in a hearty peanut sauce!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 3
Calories 266 kcal

Ingredients
 
 

Tofu

  • 1 lb extra firm tofu
  • 1 heaping tbsp corn starch or more if needed
  • 1/2 tsp salt or to taste
  • 1/2 cup button mushrooms around 12 whole pieces, halved (feel free to use other mushrooms or veggies of choice!)
  • 1 onion diced
  • 2 tbsp neutral oil for frying
  • Sesame oil for drizzling
  • Sliced spring onions

Peanut Sauce

  • ¾ cup vegetable broth or water
  • 1 tbsp sesame oil
  • 3 tbsp peanut butter , I used sweetened peanut butter
  • 3 cloves garlic minced
  • 1 tbsp toasted sesame seeds 
  • 1 tbsp sugar or other sweetener, adjust according to desired taste
  • 2 1/2 tbsp soy sauce  or tamari , adjust according to desired taste

Cornstarch Slurry

Instructions
 

Sauce

  • In a small bowl, mix all the ingredients (broth/water, sesame oil, peanut butter, garlic, sesame seeds, sugar, soy sauce) for the sauce until well incorporated. Set aside. Note: Feel free to adjust the sauce to your desired taste.

Cornstarch Slurry

  • In another small bowl, mix together the cornstarch and water. Set aside.

Tofu

  • Dry the tofu. You can wrap the tofu in towels and place a plate on top of it until excess liquid is absorbed by the towels. You can also opt to use a tofu press. Afterwards, slice them into 1" (2.5cm) cubes.
  • Sprinkle the salt on the tofu cubes. Coat the tofu in the corn starch.
  • In a large pan, heat neutral oil. Once hot, fry the tofu cubes until crisp and golden brown. You will need to turn around the tofu cubes to get each side crisp.
  • Take out the tofu from the pan. Drain any excess oil on paper towels if needed. Set aside.
  • In the same pan, sauté the onions and mushrooms in an oil over medium high heat. Once the mushrooms and vegetables are tender to your liking, add in the sauce mixture.
  • Add in the crispy tofu and cook it in the sauce sauce until it boils. Lower the heat.
  • Give the cornstarch slurry a good mix since the starch tends to settled in the bottom.
  • Pour in the cornstarch mixture while mixing. Mix until the sauce has thickened. Afterwards, turn off the heat.
  • Serve the tofu and then drizzle with a little sesame oil and add some spring onions to garnish, if desired.
  • Serve with a bowl of rice or noodles and enjoy while hot!
  • I had mine with my super easy curry fried rice! Also, you can check out the video below to see 3 saucy tofu recipes. :)

WATCH Video

NUTRITIONAL INFO

Serving: 1serving | Calories: 266kcal | Carbohydrates: 11g | Protein: 6g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 465mg | Potassium: 234mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)