Crispy Tofu and Peanut Sauce

One of my kids' favorite ways to eat tofu, and quite possibly the quickest "tofu" dinner I can make. SOOO easy!

Crispy Tofu and Peanut Sauce

peanut or coconut oil
1 package extra firm tofu, drained between paper towels if you do that sort of thing (I don't bother).
2 Tb. cornstarch
salt and pepper (optional)

1 1/2 cups peanut butter
**1 - 2 Tbsp. coconut milk
3 tablespoons water
2 Tb. sugar
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon hot sauce (or to taste)
1 tablespoon minced fresh ginger root
2 cloves garlic, minced (or pressed thru a garlic press)
1/4 cup chopped fresh cilantro (optional)


Heat shallow layer of oil in nonstick skillet.
To prepare tofu: slice into 1/2 inch thick slices, set on paper towels to absorb some moisture. Cut slices into squares and then in triangles (or leave in squares - my kids just like them triangle shaped - it all tastes the same though).
Put cornstarch in a shallow bowl. Season with a little salt and pepper IF desired. Dip in cornstarch, shake excess off, put in hot pan.
Fry until golden brown, turn and fry on other side, remove, drain on paper towels.

For sauce: In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, hot sauce, sugar, ginger, and garlic. Heat over low heat if you want it warmed - I usually serve it cold. Mix in the cilantro just before serving.


Pour sauce over tofu - also YUMMY over veggies, noodles or rice!

And yes - I totally copped out and served this with a generic Asian-blend frozen veggie mix from Trader Joes, tonight - hey, it was still good.

**I freeze leftover coconut milk in ice cube trays and then pop out the cubes into a large ziploc baggie so I can throw a little into sauce and curries when needed, without using an entire can.