Crispy tofu meets a velvety blend of peanut butter, ginger, and garlic, thickened with coconut cream. Inspired by satay, sans the skewers, it’s an enormously satisfying weeknight dinner. The tofu absorbs all the savory goodness, becoming flavorful from the inside out. Be sure to use firm tofu so it can hold up to the thick sauce—anything softer will break apart. Serve with rice for a filling meal.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Large Skillet
$74 At Amazon
Microplane
$18 At Amazon
Wooden Spoon
$7 At Amazon
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
3
1
1
1
5
1
1
½
1
2
1
1
1
Preparation
Step 1
Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Cook one 14-oz. package firm tofu, drained, patted dry, cut into ½" cubes, turning once, until golden brown, 5–7 minutes. Transfer tofu to a plate.
Step 2
Heat remaining 2 Tbsp. vegetable oil in same skillet over medium. Cook 1 large shallot, finely chopped, one 2" piece ginger, peeled, finely grated, and 5 garlic cloves, finely grated, stirring often, until shallot is translucent and starting to brown around the edges, 5–7 minutes. Add 1 tsp. ground cumin, 1 tsp. red chile powder or crushed red pepper flakes, and ½ tsp. ground turmeric and cook, stirring, until spices are fragrant, about 1 minute. Add one 5.4-oz. can unsweetened coconut cream, 2 Tbsp. smooth natural peanut butter, and 1 Tbsp. honey; stir to combine. Bring to a simmer and cook, stirring occasionally, until sauce is thickened, about 5 minutes. Whisk in ½ cup water and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Return tofu to skillet and simmer until heated through, about 2 minutes. Thin sauce with up to ¼ cup water if needed, stirring to combine. Taste and season with more salt if needed. Remove from heat and stir in 1 Tbsp. fresh lime juice.
Step 3
Scatter cilantro leaves and thinly sliced jalapeños over saucy tofu. Serve with steamed white rice and lime wedges.
Do Ahead: Saucy tofu (without cilantro) can be made 1 day ahead. Let cool; cover and chill.
Leave a Review