Crispy Tofu with 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 to remove excess moisture
Cut the tofu into rectangles about 1/2-inch thick
Prepare the sauce by blending or mixing all sauce ingredients and set aside
Mix cornstarch with salt and transfer the mixture to a rimmed plate
Dip both sides of the tofu rectangles into the cornstarch mixture, shaking off 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
Set the cooked tofu aside
Heat the sauce in a small skillet over medium-low heat, adding water as needed to achieve desired consistency
Pour the sauce over the tofu and serve
Tips
Best served over hot rice for a complete meal
