Crispy Tofu with Peanut Sauce
Ingredients
For the Peanut Sauce:
- 1 ½ tablespoons peanut butter
- 1 ½ tablespoons Sichuan chili crisp
- 1 ½ tablespoons agave
- 1 teaspoon sesame oil
- 2 tablespoons rice vinegar
- 2 teaspoons soy sauce
- ¼ cup water room temperature
- ½ teaspoon corn starch
For the Crispy Tofu:
- 14 oz. package firm tofu drained and cut crosswise into 6 even slices, then dried well with paper towels, gently pressing out excess moisture
- 3 tablespoons cornstarch
- 1 teaspoon Kosher salt
- Freshly ground black pepper
- Avocado oil
- 2 garlic cloves minced
- ½ teaspoon minced ginger
- ½ long hot red pepper thinly sliced into rounds
- 2 scallions thinly sliced on a diagonal, whites and light green parts separated from dark green parts
- Peanut Sauce
- ¼ lime juiced
- 2 tablespoons roasted peanuts roughly chopped
- Cilantro leaves and thin stems as garnish
Instructions
For the Peanut Sauce:
- In a medium bowl, whisk together all ingredients until combined. Set aside until ready to use.
For the Crispy Tofu:
- In a small bowl, stir together the corn starch with Kosher salt and freshly ground black pepper. Coat all sides of tofu with corn starch mixture.
- Heat a large pan over medium-high heat. Coat the bottom of the pan with a thin layer of avocado oil. Add tofu and cook until golden brown and crispy, 4-5 minutes per side. Transfer to a wire rack or paper towel-lined plate and set aside. Pour excess oil into a small heat proof bowl and discard when cooled.
- Heat the same large pan over medium heat with a drizzle of avocado oil. Add garlic, ginger, hot pepper rounds, and scallion white and light green parts and cook, stirring occasionally, until softened and fragrant, about 1-2 minutes.
- Add peanut sauce and cook until thickened (this can happen almost immediately), then remove from heat. Squeeze in lime juice and stir to combine. Add crispy tofu pieces into the pan and turn to coat in the sauce, adding a little warm water to thin out sauce, if needed. Taste and season sauce with additional Kosher salt, if desired.
- Serve sprinkled with roasted peanuts, scallion greens, and cilantro.
Notes
While tofu is best and crispiest served immediately, it can be stored in an airtight container in the refrigerator for up to 3 days. Warm through in the microwave or in a pan over the stove, adding a small bit of water to the sauce if needed.
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