budgetbytes5.0
Peanut Tofu
A spicy peanut sauce drenches pan-fried tofu and stir fry vegetables in these simple and delicious peanut tofu bowls.
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 20 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●bowl
- ●skillet
📝 Preparation Steps
1
Make the peanut sauce first so the flavors have time to blend. Whisk together the peanut butter, sriracha, brown sugar, 2 Tbsp lime juice, soy sauce, minced garlic, and vegetable broth.
sriracha ($0.22)2 Tbspbrown sugar ($0.08)2 Tbsplime (2 Tbsp juice) ($0.50)1soy sauce ($0.04)2 tspsoy sauce ($0.06)1 Tbspgarlic, minced ($0.16)2 cloves
2
Press the tofu for ⏱️ 30 minutes to expel the excess water or use previously frozen tofu and squeeze the water out with your hands. Cut the tofu block into 24 triangles (12 squares, then cut diagonally into triangles).
3
In a large bowl, whisk together the soy sauce, toasted sesame oil, and cornstarch. Add the tofu pieces and gently toss until they are coated in the mixture.
soy sauce ($0.04)2 tspsoy sauce ($0.06)1 Tbsptoasted sesame oil ($0.06)1 Tbspcornstarch ($0.03)1 Tbsp
4
Add 1 Tbsp cooking oil to a large non-stick skillet and heat over medium. Once hot, add the tofu and cook until browned on all sides (about ⏱️ 10 minutes total). Remove the tofu from the skillet.
cooking oil, divided ($0.08)2 Tbsp
5
Add 1 Tbsp cooking oil to the skillet then add the frozen stir fry vegetables. Cook over medium heat until heated through.
cooking oil, divided ($0.08)2 Tbsp
6
Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir to combine and heat through.
7
Slice any remaining lime into wedges. Top the peanut tofu with the lime wedges and fresh cilantro (if desired) before serving over cooked rice or noodles.
lime (2 Tbsp juice) ($0.50)1cooked rice ($0.62)3 cups
Nutrition Facts
calories
608 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
7 g
sodium Content
833 mg
protein Content
22 g
carbohydrate Content
68 g
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