Crispy tofu in Thai peanut sauce by cookingforpeanuts 💚
Press 1 (14 ounce) block of extra-firm tofu. Cut the tofu into rectangles, about 1/2-inch thick.
Prepare the sauce: Blend or mix: 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. Set aside.
Mix 2 tablespoons cornstarch with 1/2 teaspoon salt. Transfer the cornstarch mixture to a rimmed plate.
Dip both sides of the tofu triangles into the cornstarch, shaking off any excess while still making sure both sides are fully coated.
Either 1) bake the tofu on a lined sheet at 400F until crispy, about 15 minutes, flipping half way. Or 2) Heat a layer of oil in a large non-stick skillet and pan-fry the tofu until crispy on both sides. Set aside.
Heat the sauce in a small skillet over medium-low heat, adding water as it starts to thicken until desired consistency.
Pour the sauce over the tofu and serve.
[Recipe & Photography by cookingforpeanuts]
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