This Lemongrass Peanut Tofu is a flavorful and satisfying dish that combines the zesty aroma of lemongrass with the creamy richness of peanut sauce. Perfect for vegans, vegetarians, and anyone looking to add a refreshing twist to their tofu recipes.
Ingredients
- For the tofu:
- 1 block firm or extra-firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch (for crispiness)
- For the lemongrass peanut sauce:
- 2 stalks lemongrass, finely chopped
- 1/2 cup peanut butter (creamy or chunky, your choice)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 tablespoon fresh lime juice
- 1 garlic clove, minced
- 1-inch piece ginger, minced
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1/2 cup coconut milk or water (adjust for consistency)
- For garnish:
- Chopped peanuts
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the tofu:
- Preheat the oven to 400°F (200°C) or heat a pan with oil for frying.
- Toss the pressed and cubed tofu with soy sauce, sesame oil, and cornstarch until evenly coated.
- Bake on a lined baking sheet for 25-30 minutes or fry until golden and crispy, flipping halfway through. Set aside.
- Make the lemongrass peanut sauce:
- In a small pan over medium heat, sauté the minced lemongrass, garlic, and ginger for 2-3 minutes until fragrant.
- Add peanut butter, soy sauce, rice vinegar, maple syrup (or honey), lime juice, red pepper flakes, and coconut milk. Stir to combine.
- Simmer the sauce for 5-7 minutes, adjusting the thickness with additional coconut milk or water as needed.
- Combine:
- Toss the crispy tofu in the lemongrass peanut sauce until fully coated.
- Serve over rice, noodles, or on its own.
- Garnish:
- Top with chopped peanuts, fresh cilantro, and a squeeze of lime for added brightness.
Let me know if you’d like any changes or additions!