Crispy Tofu in Thai Peanut Sauce
Ingredients
- 1 (14-ounce) block extra-firm tofu
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- Oil for frying (optional)
Sauce
- 2 tablespoons Thai red curry paste
- 2 tablespoons smooth peanut or almond butter
- 3 tablespoons tamari or soy sauce
- 2 tablespoons fresh lime juice
- 3 to 4 tablespoons maple syrup
- 2 tablespoons water
Preparation
Press the tofu and cut it into rectangles about 1/2-inch thick.
Prepare the sauce by blending or mixing the sauce ingredients and set aside.
Mix the cornstarch with salt and transfer the mixture to a rimmed plate.
Dip both sides of the tofu pieces into the cornstarch mixture, shaking off any excess to ensure full coating.
Bake the tofu on a lined baking sheet at 400°F until crispy, about 15 minutes, flipping halfway through, or heat a layer of oil in a large non-stick skillet and pan-fry until crispy on both sides.
Heat the sauce in a small skillet over medium-low heat, adding water as it starts to thicken until the desired consistency is reached.
Pour the sauce over the tofu and serve.
