Easy Peanut Tofu

This is the perfect every-meal topping, feature, or stand-alone dish. Easy, crispy, and better than takeout, this is about to become your new “healthy” indulgence. Though a bit more time-consuming than some of our other recipes, it’s worth the wait. Plus, this recipe takes a bit longer because of the added marinating time—in reality, you’re only moving around the kitchen for 15-ish minutes.


In addition to being super easy, this recipe is versatile. Serve over rice, cauliflower rice, or a kale salad—whichever you’re in the mood for.



  • 12 ounces extra firm tofu
  • 2 cloves garlic, minced
  • 1 ½ tbsp toasted sesame oil
  • ¼ cup soy sauce or tamari
  • ¼ cup brown sugar
  • ½ tsp chili garlic sauce or sriracha
  • 2 ½ tbsp peanut butter



  1. The first step of this recipe concerns the tofu. To drain, throw your block of tofu in the microwave for 30 seconds to one minute. If you have a bit of extra time, preheat the oven to 400 degrees and cut the tofu into small, bite-sized cubes. Arrange on a parchment-paper-lined baking sheet and cook for 25-30 minutes.


  1. If you don’t have the time to bake your tofu, cut into bit-sized pieces and cook on the stove in a non-stick frying pan. Stir occasionally to ensure all sides are browned.


  1. While the tofu cooks, combine the brown sugar, peanut butter, chili garlic sauce, soy sauce, and toasted sesame oil in a small mixing bowl. Mince the garlic but set aside.


  1. Once sufficiently browned, allow tofu to cook for several minutes. I like to hold it in the freezer for a few seconds to start the cooling process.


  1. Add tofu to the sauce and stir to coat. Allow to marinate for 15-20 minutes.


  1. Heat a large frying pan on low/medium heat. Once hot, begin to add the tofu/sauce mixture little by little, stirring frequently to prevent burning or sugar crystallization. Cook on low for several minutes, until the sauce looks thick and sticky.


  1. Serve immediately over rice, cauliflower rice, or salad. Enjoy!