Pan-Fried Tofu with Spicy Peanut Sauce

Pan-Fried Tofu with Spicy Peanut Sauce

Pan-Fried Tofu with Spicy Peanut Sauce – Chinese Food

Pan-Fried Tofu with Spicy Peanut Sauce Recipes ( 30mins)

Ingredients (Servings 2)

  • 2 tablespoons cornstarch
  • 200g firm tofu
  • oil, for frying
  • salt and pepper, to taste
  • 1 tablespoon chili sauce or 1 tablespoon ketchup
  • 1 tablespoon peanut butter (i used crunchy)
  • 1 teaspoon garlic powder
  • 1 dash chili flakes
  • 1 teaspoon soy sauce or 1 teaspoon oyster sauce
  • salt and pepper, to taste
  • 3 tablespoons skim milk or 3 tablespoons soymilk or 3 tablespoons coconut milk (will do)


  1. Drain tofu (i pressed gently between paper towels).
  2. Cut into bite-sized cubes.
  3. Toss with cornstarch, coating the cubes.
  4. Sprinkle a little salt and pepper.
  5. Heat some oil (about 3-4 tablespoon, just ensure pan is coated).
  6. Fry the tofu cubes in batches, making sure all sides are lightly browned.
  7. Drain on paper towels, then sprinkle with salt and pepper if desired.
  8. Sauce: Heat the milk in small saucepan (you can make sauce in microwave too).
  9. Add peanut butter, stirring well.
  10. Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 – 1 tsp of lime juice too – it will be great!
  11. Serve hot, as a snack or appetizer. Sometimes i serve them with a sweet Chinese dessert: Green Bean Soup.


The best best best!!! The peanut sauce is also versatile because you can use it on a fresh garden salad instead of using salad dressing….Thanks for sharing this wonderful recipe, it was great!

This was very tasty! I made a whole meal out of it. After I finished fying the tofu, I sauteed broccoli, red peppers and green onions using the same oil. When the veggies were done, I put the tofu back into the pan. I TRIPPLED the peanut sauce, and when that finished cooking I poured it over the tofu/veggie mixture. We ate the mixture over steamed rice. My DH loved it. We will definitely be making again.

WOW! I made this tonight because I had a craving for Thai food and didn’t want to go out. The sauce is delish and the tofu was light and delicate and wonderful. I made extra sauce to use in Chicken Satay w/noddles later this week. Thanks for sharing!

I love this! It’s quick easy and like stated in the recipe, you can make the sauce the way you like. I like it spicy, so I added more chili sauce but I cut back on the garlic powder. Can’t wait to make it again at our next potluck! Thanks for sharing!

This was very tasty… I used firm tofu, and cut it into small bite sized pieces… the tofu disintergrated a little in the frying process, so next time I’ll use extra firm tofu and cut the pieces bigger. Loved the taste thou!

I agree that the cornstarch method is great…but it is great in a sauce such as the general tso’s tofu recipe that is found on this site. The plain tofu was just an overwhelming tofu-ey taste that I could not handle. And while I typically love peanut sauce…this was just not the right combination- the peanut sauce that I love is made with Peanut butter, water, white wine vinegar, Molasses and soy sauce…it’s delicious…this is not.

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