{"id":1232,"date":"2024-05-27T12:02:42","date_gmt":"2024-05-27T12:02:42","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/crispy-tofu-with-peanut-sauce\/"},"modified":"2024-07-30T06:31:47","modified_gmt":"2024-07-30T06:31:47","slug":"crispy-tofu-with-peanut-sauce","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/crispy-tofu-with-peanut-sauce\/","title":{"rendered":"Crispy Tofu With Peanut Sauce"},"content":{"rendered":"

Crispy tofu meets a velvety blend of peanut butter, ginger, and garlic, thickened with coconut cream. Inspired by satay, sans the skewers, it\u2019s an enormously satisfying weeknight dinner. The tofu absorbs all the savory goodness, becoming flavorful from the inside out. Be sure to use firm tofu so it can hold up to the thick sauce\u2014anything softer will break apart. Serve with rice for a filling meal.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

3<\/p>\n

Tbsp. vegetable oil, divided<\/div>\n

1<\/p>\n

14-oz. package firm tofu, drained, patted dry, cut into \u00bd” cubes<\/div>\n

1<\/p>\n

large shallot, finely chopped<\/div>\n

1<\/p>\n

2″ piece ginger, peeled, finely grated<\/div>\n

5<\/p>\n

garlic cloves, finely grated<\/div>\n

1<\/p>\n

tsp. ground cumin<\/div>\n

1<\/p>\n

tsp. red chile powder or crushed red pepper flakes<\/div>\n

\u00bd<\/p>\n

tsp. ground turmeric<\/div>\n

1<\/p>\n

5.4-oz. can unsweetened coconut cream<\/div>\n

2<\/p>\n

Tbsp. smooth natural peanut butter<\/div>\n

1<\/p>\n

Tbsp. honey<\/div>\n

1<\/p>\n

tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/div>\n

1<\/p>\n

Tbsp. fresh lime juice<\/div>\n
Cilantro leaves, thinly sliced jalape\u00f1os, steamed white rice, and lime wedges (for serving)<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Heat 1 Tbsp. vegetable oil<\/strong> in a large nonstick skillet over medium-high. Cook one 14-oz. package firm tofu, drained, patted dry, cut into \u00bd” cubes<\/strong>, turning once, until golden brown, 5\u20137 minutes. Transfer tofu to a plate.<\/p>\n

    Step 2<\/h4>\n

    Heat remaining 2 Tbsp. vegetable oil<\/strong> in same skillet over medium. Cook 1 large shallot, finely chopped<\/strong>, one 2″ piece ginger, peeled, finely grated<\/strong>, and 5 garlic cloves, finely grated<\/strong>, stirring often, until shallot is translucent and starting to brown around the edges, 5\u20137 minutes. Add 1 tsp. ground cumin<\/strong>, 1 tsp. red chile powder or crushed red pepper flakes<\/strong>, and \u00bd tsp. ground turmeric<\/strong> and cook, stirring, until spices are fragrant, about 1 minute. Add one 5.4-oz. can unsweetened coconut cream<\/strong>, 2 Tbsp. smooth natural peanut butter<\/strong>, and 1 Tbsp. honey<\/strong>; stir to combine. Bring to a simmer and cook, stirring occasionally, until sauce is thickened, about 5 minutes. Whisk in \u00bd cup water and 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong>. Return tofu to skillet and simmer until heated through, about 2 minutes. Thin sauce with up to \u00bc cup water if needed, stirring to combine. Taste and season with more salt if needed. Remove from heat and stir in 1 Tbsp. fresh lime juice<\/strong>.<\/p>\n

    Step 3<\/h4>\n

    Scatter cilantro leaves<\/strong> and thinly sliced jalape\u00f1os<\/strong> over saucy tofu. Serve with steamed white rice<\/strong> and lime wedges<\/strong>.<\/p>\n

    Do Ahead:<\/strong> Saucy tofu (without cilantro) can be made 1 day ahead. Let cool; cover and chill.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Crispy tofu meets a velvety blend of peanut butter, ginger, and garlic, thickened with coconut cream. Inspired by satay, sans the skewers, it\u2019s an enormously satisfying weeknight dinner. The tofu absorbs all the savory goodness, becoming flavorful from the inside out. Be sure to use firm tofu so it can hold up to the thick […]<\/p>\n","protected":false},"author":2,"featured_media":1233,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1232","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1232"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1232\/revisions"}],"predecessor-version":[{"id":5172,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1232\/revisions\/5172"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1233"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}