Name: Crispy Tofu With Peanut Sauce
Total time: 30 minutes
Yield: 4 servings
Ingredients: 3 Tbsp. vegetable oil, divided; 1 14-oz. package firm tofu, drained, patted dry, cut into ½" cubes; 1 large shallot, finely chopped; 1 2" piece ginger, peeled, finely grated; 5 garlic cloves, finely grated; 1 tsp. ground cumin; 1 tsp. red chile powder or crushed red pepper flakes; ½ tsp. ground turmeric; 1 5.4-oz. can unsweetened coconut cream; 2 Tbsp. smooth natural peanut butter; 1 Tbsp. honey; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 Tbsp. fresh lime juice; Cilantro leaves, thinly sliced jalapeños, steamed white rice, and lime wedges (for serving)

Baked Tofu Satay over Rice in a black bowl on a white fabric

Photograph by Elizabeth Coetzee, Prop Styling by Emma Ringness, Food Styling by Emilie Fosnocht

Crispy tofu meets a velvety blend of peanut butter, ginger, and garlic, thickened with coconut cream. Inspired by satay, sans the skewers, it’s 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—anything softer will break apart. Serve with rice for a filling meal.

What you’ll need

Large Skillet
$74 At Amazon
Microplane
$18 At Amazon
Wooden Spoon
$7 At Amazon

Recipe notes