Tofu in Peanut Coconut Milk Sauce

I usually make a double batch when I make tofu, but this recipe is heavy (thanks to the peanut butter and coconut milk).  The recipe below is for the tofu in sauce, but I usually top it with whichever veggies I have at home when I eat it.  The picture on the left is with chopped tomatoes and onions on top.


1 lb blocks of tofu (I use the extra firm tofu that comes in liquid)
1 tsp oil (I’m estimating since I use a cooking spray)
1 tsp sesame oil
1 tbsp sesame seeds
1 tbsp low sodium soy sauce
1/8 cup creamy peanut butter
1 tbsp rice wine vinegar
1/2 tsp crushed red pizza pepper
1/2 tsp paprika
1/2 cup coconut milk
1 tsp honey
1/8 tsp salt (optional, I’d add this after tasting the sauce)


1.  Cut the tofu into pieces.  Option 1: Cut into 1 inch cubes.  Option 2: Cut into triangles (16 triangles per slab).  I do this but cutting it in half parallel to the chopping board (so you have 2 1/2 inch slabs).  Then I cut both slabs in half down the middle (so you have 4 rectangles).  Then I cut each rectangle into 4 triangles.

2.  Arrange tofu pieces in a single layer in a 9×13 inch pan.  Sprinkle some salt on top.  Broil in the top rack of the oven for 13 mins on one side (it will turn golden brown).  Then flip and broil the other side for 13 mins.

3.  In a small saucepan, heat the oil on med-high.  Add the sesame seeds and cook for 1 minute.  Add the soy sauce, peanut butter, rice wine vinegar, crushed red pizza pepper, paprika, coconut milk, honey, and salt.  Turn the heat to low and stir until the ingredients are well mixed and the mixture starts to boil.  Simmer for 5 mins.

4.  Pour the sauce over the tofu and serve hot.


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