I’ll keep it short and sweet for this one. Simply put, this recipe is fantastic. Quick, easy, minimal effort, yet maximum flavor and texture. I first shared this recipe on Insta last year and it now has over 12 million views with 200k+ likes. So many folks have sent me photos, videos, stories, and reels sharing their version of the recipe, and even though I’ve ben doing this food blogging thing for some time now, it still warms my heart to see that folks want to try my recipes.
So without further ado…
FULL RECIPE
ingredients
3 heaping tbsp peanut butter
2/3 cup coconut milk
2 tbsp maple syrup
1 to 2 tbsp sriracha (depending on spice preference)
1 tbsp sesame oil
3 tbsp soy sauce
2 tbsp grated garlic
1 tbsp grated ginger
1 lime, juiced
1 block extra or super firm tofu, drained, dried, & cut into 16 evenly sized cubes
oil, salt, & pepper as needed
1 handful cilantro, finely chopped
2 scallions, thinly sliced on the bias
1/2 cup crushed peanuts
1 tsp white & black sesame seeds
1 tbsp chili crisp oil
cooked rice for serving
preparation
cube tofu into 32 pieces, then arrange 4 cubes on each skewer. place the 8 tofu skewers on a plate, season with oil, salt, and pepper, then set aside.
in a large bowl, whisk together the peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, 1 large pinch salt, black pepper to taste, garlic, ginger, & lime. set aside.
heat a cast iron pan over medium-high heat and allow to heat up a 2-3 mins. add 3 tbsp neutral cooking oil to the pan and begin to sear the tofu, working in batches of 4-5 at a time. sear on all four sides, about 1-2 mins per side, or until each side is golden brown. pour half the peanut sauce over the tofu in the pan. continue to flip the tofu while the sauce thickens, searing for another 1-2 mins each side, or until desired texture and color.
serve tofu skewers over rice and finish with extra peanut sauce, cilantro, scallion, crushed peanuts, sesame seeds, and chili crisp oil.
