This addictive tofu recipe requires no pressing
And you'll make it over and over
Thank you for filling out my Weeknight Simple poll for the recipe you wanted from my January batch. I got a record number of responses! Here are the results.
I had a feeling the Peanut Chile Tofu would come out on top! So here it is.
Peanut butter and Tofu = BFFs. A lightly sweet and spicy sauce with lots of umami coats tofu that’s been cooked to perfection with a crispy exterior and soft interior (no pressing involved). Add on a rainbow of vegetables and you’ve got yourself an standout meal with 30g protein per serving. I may be willing to look the other way if you want to serve this with a little white rice (1/3 cup = 1 serving - yeah, I know).
But wait: it’s your last chance to get on the waitlist for my online course, The Vegetarian Reset Lab, which is all about higher protein and lower carb cooking for metabolic health. I just completed a HUGE upgrade to the course with lots more recipes, cooking videos, meal formulas and so much more and I can’t wait for you to see it!
The program launches January 27th and spans 4 weeks, entirely online. My cart opens next week and if you’re on the waitlist, stay tuned for a special discount.
PS: You also get an entire YEAR of Weeknight Simple, my recipe membership, as one of the bonuses :)
Peanut Chile Tofu Stir-fry
Serves 2 and can be stretched to serve 4
Ingredients
16 oz extra-firm tofu[450g] , patted dry and sliced into 1-inch cubes
1 ½ Tbsp. Yondu seasoning or lemon juice
2 Tbsp. cornstarch
2 Tbsp. peanut butter, no sugar or additional oil added[32g]
2 Tbsp. water
4 tsp. chile garlic paste, (storebought, such as Huy Fong)
2 tsp. tamari or 4 tsp soy sauce
1 Tbsp. lime juice or 2 tsp tamarind concentrate paste
1 Tbsp. avocado oil
shredded carrot(s) (I used packaged matchstick carrots)
4 scallions, chopped and separated into white and green parts
1 cup shredded purple cabbage
1 small yellow bell pepper(s)[100g] , chopped into one-inch slender pieces
2 Tbsp. sesame seeds
2 cups shredded kale[60g] , or other greens of choice
1 tsp. grated ginger
2 tsp. maple syrup
avocado oil spray
fine sea salt, to taste
freshly ground black pepper, to taste
Directions
Step 1. In a ziplock bag (I like Stasher bags), toss the tofu cubes in the Yondu seasoning or lemon juice and let them marinate for 15 minutes. Preheat the air-fryer to 400F/200C (see note for oven instructions).
Step 2. As the tofu marinates, make the Chile Peanut sauce. Blend together the peanut butter, chile-garlic paste, hot water, ginger, tamari, lime juice or tamarind concentrate and maple syrup until smooth.
Step 3. Add the cornstarch to the bag with the tofu and toss again. Transfer the tofu to the base of the air-fryer . Spray liberally with avocado oil and air-fry for 8-10 minutes, tossing in between, until tofu is golden brown and crispy.
Step 4. Heat a medium skillet over medium heat. When hot, add the Chile-Peanut sauce from Step 2, and the crispy tofu from Step 3 and toss until the tofu is thoroughly coated in the sauce. Sprinkle the sesame seeds on top and toss again. Transfer to a plate.
Step 5. Return the same skillet to medium-high heat. When hot, add avocado oil, white part of scallions, cabbage, carrots and bell pepper, sprinkle with salt and pepper to taste and cook for 1-2 minutes until vegetables are lightly cooked but still crispy. Add the kale and cook until wilted. Add the tofu to the skillet and toss along with the vegetables. Turn off the stove. Garnish with the green part of scallions that you reserved earlier.
Serve hot on its own or over rice/quinoa.
Cooking Note
If using the oven, preheat to 450F/230C. Transfer the cornstarch-coated tofu to a baking sheet lined with parchment paper and spray with avocado oil. Bake for 10-20 minutes or until tofu is golden brown and crispy
Nutrition per serving (see disclaimer)