Peanut Tofu

A spicy peanut sauce drenches pan-fried tofu and stir fry vegetables in these simple and delicious peanut tofu bowls.

The post Peanut Tofu appeared first on Budget Bytes.

Um, YUM! I just have to say that this Peanut Tofu is going to become a new staple in my house. It’s pretty easy to throw together, it’s a beautiful mix of colors and textures, and it’s absolutely deeeelicious! It’s definitely one of those meals that will give you that, “I can’t believe I made this myself” moment.

Overhead view of peanut tofu in a skillet on a black tile surface.

Freeze or Press Your Tofu

Lately, I’ve become a huge fan of freezing and then thawing my tofu before using it in a recipe. The freeze-thaw process changes the texture of the tofu, making it less jelly-like and more structured. The best part is that the texture change allows you to simply squeeze the tofu like a sponge to expel the extra liquid in seconds. To freeze the tofu, I just place the whole package (unopened) in the freezer, then the day before cooking I transfer it back to the fridge to thaw.

If you don’t pre-freeze your tofu, you’ll want to press it well before using it in this recipe. Either use a special tofu press or create one in your kitchen using items you already have on hand. I like to place the tofu on a rimmed baking sheet, then top with a cutting board and something heavy like a cast iron pan or a pot full of water. Let the tofu press for at least a half hour to get rid of the excess liquid.

Is This Peanut Tofu Spicy?

Yes, I used a lot of sriracha in the peanut sauce, so this dish has a decently spicy kick! While you can experiment with reducing the sriracha by half, I wouldn’t eliminate it entirely because the sriracha also provides extra acidity and garlic to the flavor profile, and the other ingredients would need to be adjusted to compensate.

How to Serve Peanut Tofu

I served my peanut tofu and vegetables over a bed of rice, but you could also serve them over rice noodles or even some cooked ramen.

Overhead view of a bowl full of peanut tofu and rice with a black fork.
Overhead view of a skillet full of peanut tofu with limes and cilantro.

Peanut Tofu

A spicy peanut sauce drenches pan-fried tofu and stir fry vegetables in these simple and delicious peanut tofu bowls.
Course Dinner, Main Course
Cuisine American, Thai
Total Cost $6.74 recipe / $1.69 serving
Prep Time 15 minutes
Cook Time 20 minutes
Press Tofu 30 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 608kcal
Author Beth – Budget Bytes

Ingredients

Peanut Sauce

  • 1/2 cup natural peanut butter $0.58
  • 2 Tbsp sriracha $0.22
  • 2 Tbsp brown sugar $0.08
  • 1 lime (2 Tbsp juice) $0.50
  • 2 tsp soy sauce $0.04
  • 2 cloves garlic, minced $0.16
  • 1/2 cup vegetable broth $0.07

Tofu Stir Fry

  • 14 oz. extra firm tofu* $1.79
  • 1 Tbsp soy sauce $0.06
  • 1 Tbsp toasted sesame oil $0.06
  • 1 Tbsp cornstarch $0.03
  • 2 Tbsp cooking oil, divided $0.08
  • 16 oz. frozen stir fry vegetables $2.25

For Serving (optional)

  • 3 cups cooked rice $0.62
  • 1 handful cilantro $0.20

Instructions

  • 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.
  • 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).
  • 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.
  • 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.
  • Add 1 Tbsp cooking oil to the skillet then add the frozen stir fry vegetables. Cook over medium heat until heated through.
  • 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.
  • 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.

Notes

*Either press your tofu for 30 minutes before beginning the recipe, or freeze and thaw the tofu a day or two prior, then squeeze out the excess water with your hands. 

Nutrition

Serving: 1serving | Calories: 608kcal | Carbohydrates: 68g | Protein: 22g | Fat: 30g | Sodium: 833mg | Fiber: 7g

How to Make Peanut Tofu – Step by Step Photos

Peanut sauce in a bowl with a whisk.

Make the peanut sauce first so the flavors have a little time to blend. Whisk together ½ cup natural peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 2 Tbsp lime juice, 2 tsp soy sauce, 2 cloves minced garlic, and ½ cup vegetable broth. Set the sauce aside.

A block of tofu being sliced into triangles

Press one 14oz. block of extra firm tofu for about 30 minutes to expel the excess water (or freeze then thaw the tofu in the days prior and squeeze out the water by hand). Cut the thickness of the tofu block in half, then cut it into 12 triangles (when stacked) to make 24 pieces.

Seasoned cornstarch slurry in a bowl with a whisk.

Next, whisk together 1 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and 1 Tbsp cornstarch in a bowl. This will coat the tofu with flavor and help it crisp up a bit more in the skillet.

Tofu coated in seasoned cornstarch and oil.

Add the tofu pieces to the cornstarch and oil mixture then gently fold until the tofu is coated in the mixture.

Cooked tofu in the skillet.

Heat 1 Tbsp cooking oil in a large non-stick skillet over medium heat. Once hot, add the tofu and cook until browned on each side (about 10 minutes total). Remove the tofu from the skillet.

Stir fry vegetables in the skillet.

Add another 1 Tbsp cooking oil to the skillet, then once hot add one 16oz. bag of frozen stir fry vegetables. Continue to cook over medium heat just until the vegetables are heated through.

Tofu and peanut sauce being added to the skillet with vegetables.

Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir everything to combine and heat through.

Finished peanut tofu in the skillet with limes and cilantro.

Cut any remaining limes into wedges. Top the peanut tofu with cilantro (if desired) and the lime wedges before serving.

A bowl of peanut tofu with rice, lime wedges, and cilantro.

Love Tofu? Try these other Tofu Recipes

The post Peanut Tofu appeared first on Budget Bytes.

Baked Wonton Chips

Make these easy, crispy baked wonton chips the next time you’re serving tuna tartare, poke bowls, or your favorite dip or salsa. Baked Wonton Chips These Baked Wonton Chips are so easy to make with few ingredients and much lighter than fried wonton chips. I recently ate them with Tuna Tartare, but they’d be great […]

The post Baked Wonton Chips appeared first on Skinnytaste.

Make these easy, crispy baked wonton chips the next time you’re serving tuna tartare, poke bowls, or your favorite dip or salsa.

Baked Wonton Chips
Baked Wonton Chips

These Baked Wonton Chips are so easy to make with few ingredients and much lighter than fried wonton chips. I recently ate them with Tuna Tartare, but they’d be great crumbled over tuna poke or a salad or as the base for nachos with sushi-grade ahi tuna poke and veggies.

(more…)

The post Baked Wonton Chips appeared first on Skinnytaste.

Tuna Poke Salad

I’ll be making this high-protein Tuna Poke Salad with Wasabi-Soy Vinaigrette all summer long! Tuna Poke Salad I love tuna poke bowls, but when someone suggested I make a salad version, I was on it! I made my basic tuna poke but served it over greens with avocado, cucumbers, scallions, and furikake and added edamame […]

The post Tuna Poke Salad appeared first on Skinnytaste.

I’ll be making this high-protein Tuna Poke Salad with Wasabi-Soy Vinaigrette all summer long!

Ahi Tuna Poke Salad
Tuna Poke Salad

I love tuna poke bowls, but when someone suggested I make a salad version, I was on it! I made my basic tuna poke but served it over greens with avocado, cucumbers, scallions, and furikake and added edamame for more protein. The Wasabi-Soy Vinaigrette was the perfect dressing for this poke salad. More of my favorite tuna poke recipes are these Ahi Tuna Poke Stacks, Ahi Poke Bowl with Mango, and Shoyu Ahi Tuna Poke.

(more…)

The post Tuna Poke Salad appeared first on Skinnytaste.

Spicy Canned Salmon Rice Bowl

This quick and easy Sushi-inspired Spicy Canned Salmon Rice Bowl makes a great budget-friendly, high protein lunch! Spicy Canned Salmon Rice Bowl This easy Salmon Rice Bowl is fast and easy, made with just a few ingredients! Salmon salad using canned salmon is the star of the dish served over brown rice (I love frozen […]

The post Spicy Canned Salmon Rice Bowl appeared first on Skinnytaste.

This quick and easy Sushi-inspired Spicy Canned Salmon Rice Bowl makes a great budget-friendly, high protein lunch!

Spicy Canned Salmon Salad Rice Bowl
Spicy Canned Salmon Rice Bowl

This easy Salmon Rice Bowl is fast and easy, made with just a few ingredients! Salmon salad using canned salmon is the star of the dish served over brown rice (I love frozen brown rice from Trader Joes) with diced cucumbers, sriracha, scallions, and furikake or nori. I am always trying to share new, quick lunch ideas that don’t take too much time to make. Earlier this week I posted an avocado quinoa salad as a vegetarian lunch option. Like tuna, canned salmon is a great pantry staple for protein, and it’s budget-friendly. More canned salmon recipes you may like are these Waffled Salmon Cakes, or swap the tuna for salmon in this Mayo-Less Tuna Pasta Salad.

(more…)

The post Spicy Canned Salmon Rice Bowl appeared first on Skinnytaste.

Ginger Scallion Fish

Ginger Scallion Fish recipe made with broiled flaky, white fish topped with a flavorful Ginger Scallion Sauce – ready in 15 minutes. Ginger Scallion Fish This Ginger Scallion Fish recipe uses barramundi, also known as Asian sea bass, a firm, moist fish with a sweet, buttery flavor, but it would work well with any similar […]

The post Ginger Scallion Fish appeared first on Skinnytaste.

Ginger Scallion Fish recipe made with broiled flaky, white fish topped with a flavorful Ginger Scallion Sauce – ready in 15 minutes.

Ginger Scallion Fish
Ginger Scallion Fish

This Ginger Scallion Fish recipe uses barramundi, also known as Asian sea bass, a firm, moist fish with a sweet, buttery flavor, but it would work well with any similar white fish like cod or halibut. It cooks in about ten minutes under the broiler and then is slathered with the ginger scallion sauce. Some other easy fish recipes to try are this Maple Soy Glazed Salmon, Fish Tacos and healthy baked Fish Sticks.

(more…)

The post Ginger Scallion Fish appeared first on Skinnytaste.

Tofu Stir Fry with Vegetables in a Soy Sesame Sauce

This quick and easy Sesame Soy Tofu Stir Fry is loaded with fresh and colorful vegetables and plant-based protein. Tofu Stir Fry This simple Tofu Veggie Stir Fry turned out so good! I love finding new ways to incorporate more tofu in my life, which is basically a blank sponge that soaks up anything you […]

The post Tofu Stir Fry with Vegetables in a Soy Sesame Sauce appeared first on Skinnytaste.

This quick and easy Sesame Soy Tofu Stir Fry is loaded with fresh and colorful vegetables and plant-based protein.

Tofu and Veggies over rice
Tofu Stir Fry

This simple Tofu Veggie Stir Fry turned out so good! I love finding new ways to incorporate more tofu in my life, which is basically a blank sponge that soaks up anything you season it with. The stir fry sauce has just three ingredients: soy sauce, broth, and a little honey. Combine that with garlic and ginger, and you can’t go wrong! If you want more tofu recipes, try these Spicy Sriracha Tofu Rice Bowls and Kung Pao Tofu.

(more…)

The post Tofu Stir Fry with Vegetables in a Soy Sesame Sauce appeared first on Skinnytaste.

Spicy Sriracha Tofu Rice Bowls (Air Fryer or Oven)

These Spicy Sriracha Tofu Rice Bowls (air fryer or oven directions) make a flavorful protein-packed meatless meal that comes together quickly! Sriracha Tofu Rice Bowls If you like spicy food, I bet you’ll like these Sriracha Tofu Rice Bowls. Lately, I have loved tofu in my dishes – it’s a great source of protein and […]

The post Spicy Sriracha Tofu Rice Bowls (Air Fryer or Oven) appeared first on Skinnytaste.

These Spicy Sriracha Tofu Rice Bowls (air fryer or oven directions) make a flavorful protein-packed meatless meal that comes together quickly!

Spicy Sriracha Tofu Rice Bowls
Sriracha Tofu Rice Bowls

If you like spicy food, I bet you’ll like these Sriracha Tofu Rice Bowls. Lately, I have loved tofu in my dishes – it’s a great source of protein and low in fat. I have always tried to incorporate it into my diet at least a few times a month just to mix things up. Tofu is a great blank slate and super versatile since it soaks up the flavors of anything you marinate it in – sort of like the vegetarian’s chicken. : ) If you’re interested in experimenting more with tofu, check out my Kung Pao Tofu.

(more…)

The post Spicy Sriracha Tofu Rice Bowls (Air Fryer or Oven) appeared first on Skinnytaste.

Coconut Red Curry Shrimp Skewers

Grilled Coconut Red Curry Shrimp Skewers with bell pepper and onions are so flavorful, thanks to one of my favorite pantry staples – red curry paste. Coconut Red Curry Shrimp Skewers The shrimp in these Coconut Red Curry Shrimp Skewers marinate in cooling coconut milk, spicy red curry paste and jalapeños, and fresh garlic, ginger, […]

The post Coconut Red Curry Shrimp Skewers appeared first on Skinnytaste.

Grilled Coconut Red Curry Shrimp Skewers with bell pepper and onions are so flavorful, thanks to one of my favorite pantry staples – red curry paste.

Coconut Red Curry Shrimp Skewers
Coconut Red Curry Shrimp Skewers

The shrimp in these Coconut Red Curry Shrimp Skewers marinate in cooling coconut milk, spicy red curry paste and jalapeños, and fresh garlic, ginger, and lime juice. It’s a match made in heaven for big, juicy shrimp, which get nicely charred with the veggies on the grill. Most of the prep and cook time is hands-off, leaving you time to heat your grill and enjoy the summer weather. More shrimp skewer recipes I love are these Grilled Shrimp Panzanella Skewers and Gochujang-Honey Glazed Shrimp Skewers.

(more…)

The post Coconut Red Curry Shrimp Skewers appeared first on Skinnytaste.

Shrimp Egg Rolls (Air Fryer or Baked)

Easy Shrimp Egg Rolls inspired by my favorite Chinese take-out only healthier, loaded with shrimp in every bite. Air fryer or baked! Shrimp Egg Rolls I love cooking egg rolls in the air fryer because skipping the frying means they are healthier and lighter (see all my air fryer recipes here). If you don’t have […]

The post Shrimp Egg Rolls (Air Fryer or Baked) appeared first on Skinnytaste.

Easy Shrimp Egg Rolls inspired by my favorite Chinese take-out only healthier, loaded with shrimp in every bite. Air fryer or baked!

Air Fryer Shrimp Egg Rolls
Shrimp Egg Rolls

I love cooking egg rolls in the air fryer because skipping the frying means they are healthier and lighter (see all my air fryer recipes here). If you don’t have an air fryer, you can also bake them. They’re so easy to make and taste so good! Serve them with a dipping sauce, like sweet chili sauce, duck sauce, or spicy mustard if you wish. If you want to do a homemade takeout “fakeout” night, these egg rolls would be delicious with fried rice, General Tso’s chicken, or orange chicken.

(more…)

The post Shrimp Egg Rolls (Air Fryer or Baked) appeared first on Skinnytaste.

Salmon Fried Rice

Salmon Fried Rice for one is made with with frozen brown rice and riced cauliflower for a quick meal you can whip up in 20 minutes for lunch or dinner. Salmon Fried Rice It’s probably pretty obvious by the many fried rice recipes on my blog that I LOVE fried rice! While I enjoy ordering […]

The post Salmon Fried Rice appeared first on Skinnytaste.

Salmon Fried Rice for one is made with with frozen brown rice and riced cauliflower for a quick meal you can whip up in 20 minutes for lunch or dinner.

Salmon Fried Rice 
Salmon Fried Rice

It’s probably pretty obvious by the many fried rice recipes on my blog that I LOVE fried rice! While I enjoy ordering takeout from a restaurant, I always try to find ways to recreate fried rice at home. That way, I can control what goes in it and keep it a bit lighter. I have multiple fried rice recipes, like House Special Fried Rice, Pineapple Shrimp Fried Rice, and Spicy Shrimp Fried Rice , but since I am the only salmon lover in my house, I usually whip this dish up for one, it’s my favorite! Also great with leftover salmon. You can double or triple as needed.

(more…)

The post Salmon Fried Rice appeared first on Skinnytaste.