Crispy Tofu With Peanut Sauce

Preparation Time: 30 minutes
Recipe & image by My Darling Vegan


  • 1 cup uncooked rice
  • 400gm extra firm tofu, drained and pressed
  • 2tbsp oil, divided
  • 1/2tsp salt
  • 1 small bunch broccoli, stems chopped

For peanut ginger sauce:

  • 1/2 cup natural smooth peanut butter
  • 1/2 cup water
  • 3tbsp soy sauce
  • 2tbsp rice vinegar
  • 1/2tbsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1tsp agave nectar
  • Pinch of cayenne pepper

For toppings:

  • 1-2 green onions, sliced thin
  • 1/4 cup roasted peanuts
  • A few springs of cilantro


  • Start by making rice according to package instructions. While rice cooks, prepare everything else
  • In a small blender combine all the ingredients for the peanut ginger sauce. Blend until smooth and set aside 
  • In a large cast iron skillet heat 1tbsp of oil over medium heat. Cube tofu into 1/2" inch pieces. Once oil is hot (it should sizzle when tofu hits the pan) add tofu and salt Pan-fry for 5-7 minutes stirring frequently until tofu is golden brown on all sides 
  • Add 1/2 of the peanut sauce to the tofu and stir until tofu is completely coated. Some of the sauce may stick to the pan; that’s okay. Once tofu has caramelized on the edges (another 5 minutes) remove from heat and set aside
  • Add remaining oil to a separate pan. Sauté the broccoli (or vegetable of choice) for 5 minutes until the broccoli has wilted and is tender 
  • To serve, spoon rice in the bottoms of each bowl. Evenly divide the tofu and broccoli and top with extra sauce and topping of choice. Serve immediately