Vegan tofu in a sweet peanut sauce is an Asian-inspired dish that is super quick and easy to prepare.
So very satisfying with its sweet, savoury, sticky flavours and textures.
Perfect for a family fake-away, or serve the sweet peanut tofu as a side-dish along with your favourite noodles, rice and Chinese stir fry dishes.
Also delicious in a crispy salad or Buddha style bowl.
Sweet Peanut Tofu Fake-Away
This recipe's sweet peanut sauce is inspired by the traditional Asian peanut or satay sauces.
Traditionally Asian peanut sauces would be prepared by grinding roasted peanuts in a pestle and mortar to achieve a rustic peanut butter style base.
However, it is common in Western countries to use already prepared peanut butter as I have done with this recipe.
I have used Biona organic peanut butter which I source on Amazon UK in a huge 1 kg bucket. It tastes really good and lasts for so many meals. Including my kids enjoying the odd peanut butter sandwich.
This recipe also uses one tablespoon of coconut oil and 1 teaspoon of sesame oil. I have purposefully kept the oil down as it is mainly for added flavour. However, if your on an oil-free diet I have provided easy substitutions below in the recipe notes.
How To Prepare Vegan Tofu In A Sweet, Sticky Peanut Sauce
Recipe Notes And FAQS
Yes this recipe can be easily prepared gluten-free.
Simply ensure that a gluten-free soya sauce is used such as Tamari, and if you sauté the tofu in veggie stock then use a gluten-free stock.
Leftovers (if your lucky enough to have any!) can be stored in the fridge for up to 3 days, in a covered container.
Or frozen for up to 4 months.
Defrost before reheating.
Place the leftovers in a skillet or similar pan and gently reheat for a few minutes until piping hot.
Add a tablespoon or two of water or veggie stock if the sauce needs loosening up to reheat.
I have served sweet peanut tofu with basmati rice, fresh spinach, steamed broccoli and carrots. We also enjoy this sweet and sticky as a stir fry topping with rice noodles.
* any of your favourite steamed or stir-fried veggies
* any variety of rice
* vegan naan bread/ flat bread
* lentil chips/crisps
* quinoa chips/crisps
* any type of noodles but especially tasty are rice noodles, thick Udon noodles or buckwheat noodles
* your favourite noodle dish, such as vegan pad Thai
* as a side dish with your favourite Chinese meal
* as part of a salad/power/Buddha bowl
* as a tortilla, baguette or sandwich filling
* veggie spring rolls
* sliced green/spring onions
* sliced chopped chilli
* chopped coriander/cilantro
* toasted/plain cashews, peanuts, sunflower, pumpkin, sesame or poppy seeds
* use almond or another nut butter instead of peanut butter
* instead of maple syrup switch for soft brown sugar, golden caster sugar, coconut sugar, date sugar, agave syrup, rice syrup, or date syrup
* instead of sesame oil opt for 2 tablespoons of toasted sesame seeds and add an extra tablespoon of water
* instead of sautéing the tofu in coconut oil, replace with 125ml or ½ a cup of veggie stock. Add more stock if necessary.
More tasty vegan meal ideas:
Vegan Tofu in Sweet Peanut Sauce
- Non stick skillet/ fry pan.
For the tofu:
- 350 gram firm tofu type found in the refrigerator section of supermarket or store
- 1 tablespoon coconut oil or ½ cup vegetable stock if following an oil-free diet.
- 65 grams peanut butter crunchy or smooth. Although crunchy will bring tasty little pieces of peanut through the sauce
- 2 tablespoon tamari soy sauce Tamari is gluten-free and lower in sodium. Alternatively use regular soy sauce.
- 5 tablespoon maple syrup Alternatively use a sweetener of your choice such as date/agave/rice syrup, coconut/date sugar. Use less syrup or sugar if preferred.
- 1 teaspoon sesame oil or use a few teaspoon of toasted sesame seeds and add an extra teaspoon of water.
- ½ teaspoon chilli flakes
- 1 tablespoon ginger grated/minced. Or 1 teaspoon of dried ginger or 2 teaspoons of ginger paste/puree
- 2 tablespoon water
- If necessary squeeze the water out of your tofu. Some tofu brands only need a little pat with a tea towel or kitchen paper while others may need a plate gently pressed on top of the tofu to remove excess liquid.
- Slice the tofu into bitesize or larger cubes.
- Melt the coconut oil over a medium heat.
- Cook the tofu in the coconut oil for 10-15 minutes until the tofu is golden with crispy bits. Turn over the tofu cubes frequently so that each side browns.
Put together the sweet peanut brown sauce:
- Meanwhile prepare the sauce by mixing everything together and set aside.
- Once the tofu is ready the sauce can be added and simmered until just thick and sticky about 2-3 minutes.
- Optional: Serve the sweet peanut tofu with rice, noodles, steamed or stir fry veggies.Garnish with chopped coriander/cilantro, and chopped peanuts or cashews if liked.
- Nutritional analysis is for guidance only and is not a strict calculation as ingredients vary.
- Leftovers can be stored in the fridge for up to 3 days.
- Enjoy chilled straight from the fridge added to a salad, sandwich, or as a side along with a baked potato meal.
- Reheat by adding to a skillet, and gently heating for a few minutes until hot, a little veggie stock or water may be required to loosen up the sauce just a little.
- Garnish with chopped coriander/cilantro, chopped peanuts, cashews, sunflower or pumpkin seeds. Sliced green onions/spring onions are also a nice addition.