Tofu with Thai inspired peanut butter sauce

This Thai-inspired peanut butter gravy with crispy tofu and rice perfectly balances flavors and textures. The rich, velvety peanut sauce combines umami, nuttiness, sweetness, heat, and a hint of tang, coating the crispy tofu in a deeply satisfying way. Fresh, crunchy vegetables add contrast, keeping the dish light and vibrant, while fluffy rice is the perfect base to soak up every bit of the creamy sauce. It’s a wholesome, comforting, and flavorful meal.

Peanut butter is a uniquely versatile ingredient that easily bridges the gap between sweet and savory cuisine. Its rich, nutty depth and creamy texture make it a staple in everything from decadent desserts to bold, flavor-packed savory dishes. In sweets, it brings a luscious, slightly salty contrast to chocolate, caramel, and fruit-based treats, enhancing cookies, brownies, and frostings with its unmistakable richness. 

On the savory side, peanut butter acts as a base for globally inspired sauces, marinades, and dressings, adding body and umami to dishes like Thai peanut noodles, African groundnut stews, and Indonesian satay. Its ability to blend seamlessly with spices, acidity, and sweetness makes it a dynamic ingredient that transforms simple meals into layered, complex experiences. Whether used in a creamy peanut butter sauce over tofu or swirled into a silky cheesecake, peanut butter remains an essential ingredient that excites the palate across a spectrum of flavors.

Preparation time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 3-4

Ingredients

• Peanut butter (smooth or chunky) 2 tbsp
• Coconut milk 100 ml
• Soy sauce 1 tsp
• Sweet chili sauce 1 tbsp
• Sesame oil 1 tsp
• Lime juice 1 tbsp Brown sugar or honey 1 tbsp
• Garlic, minced 1
• Freshly grated ginger 1 tsp
• Chili flakes (optional for heat) ¼ tsp
• Firm tofu pressed and cut into triangles 1/2 block
• Egg 1
• Breadcrumbs 2-3 tbsp
• Bell peppers 1-2
• Onion 1
• Spring onion few
• Salt and pepper
• Neutral oil (like vegetable or avocado oil)

Method

1. Toss the tofu cubes in egg wash and bread crumbs until evenly coated. Heat oil in a non-stick skillet over medium-high heat.
2. Fry the tofu in batches until golden and crispy on all sides. Set aside. In a mixing bowl, whisk together peanut butter, coconut milk, soy sauce, sweet chili sauce, sesame oil, lime juice, and brown sugar.
3. Heat some oil in a pan and add minced garlic, ginger, and chili flakes (if using). Sautee the bell peppers, cubed onion, and courgettes.
4. You can use eggplants or any other vegetable you want. Pour the sauce, stirring frequently, until smooth and slightly thickened (3-5 minutes). Adjust seasoning to taste.
5. Serve with warm rice and garnish with spring onions, toasted peanuts, sliced chili, and sesame seeds.