"This is one of the yummiest ways to enjoy your tofu. It turns out that Thai red curry paste is not just good for making curries. It’s also a great addition to a sauces, giving them a flavorful kick."
Crispy Tofu in Thai Peanut Sauce
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A Note from Feedfeed
This quick and easy vegan crispy tofu gets doused in creamy peanut curry sauce for a satisfying weeknight meal.
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- Recipe Card
Prep time 15mins
Cook time 30mins
Recipe Card
ingredients
- 1 14 ounce block extra-firm tofu, pressed and cut into 1/2 inch rectangles
- 2 tablespoons Thai red curry paste
- 2 tablespoons smooth peanut butter or almond butter
- 3 tablespoons tamari or soy sauce
- 2 tablespoons fresh lime juice
- 3-4 tablespoons maple syrup
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
Method
Step 1
Preheat oven to 400ºF and line a baking sheet with foil.
Step 2
In a bowl, whisk together red curry paste, peanut butter, tamari, lime juice, maple syrup and water. Set aside.
Step 3
In a separate bowl, combine 2 tablespoons cornstarch with 1/2 teaspoon salt. Transfer the cornstarch mixture to a large, rimmed plate. Coat both sides of the tofu triangles in the cornstarch, shaking off any excess while making sure both sides are fully coated.
Step 4
Bake the tofu on a lined sheet until crispy, about 15 minutes, flipping half way. Alternatively, heat a oil in a large non-stick skillet and pan-fry the tofu until crispy on both sides. Set aside.
Step 5
In a small skillet over medium-low heat, add the sauce ingredients and whisk until thickened. Add water as it starts to thicken until desired consistency is reached.
Step 6
Pour the sauce over the tofu and serve with rice and vegetables.