Even if you aren’t a fan of the soft texture of most tofu, you will LOVE this crispy version – especially when it’s topped with flavorful peanut sauce.
You can use almond butter instead of peanut butter if you prefer. Also, I’ve kept it vegan by using maple syrup, but honey also works.
For a complete one-dish meal, try adding 2 cups of steamed broccoli to this recipe just before adding the sauce to the pan.
CRISPY THAI TOFU
Make the sauce: While it’s drying, prepare the peanut sauce.
Mix together all the ingredients except the water, stirring vigorously.
Add water a little bit at a time until you get a thick, pourable sauce.
Taste and adjust seasonings.
Cook the tofu: Heat the oil in a non-stick pan. Brown the tofu on all sides, 2-3 minutes on each side. Don’t sauté – instead, let it crisp thoroughly on each side, flipping it with tongs.
When it’s crispy on every side, pour the sauce over it and serve.