Creamy Nut Butter Tofu
Creamy Nut Butter Tofu
Ingredients
For the Tofu and Vegetables
- 1 block extra-firm tofu, about 350g, cubed
- 1 tablespoon olive oil, plus more for frying
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 bunch broccolini, small-medium, chopped
- 1 pinch salt
- 3-4 cloves garlic, peeled
- 1 green onion, optional, chopped for garnish
- 1 teaspoon sesame seeds, optional, to serve
- 1 cup rice, cooked, to serve
For the Creamy Nut Butter Sauce
- 1/2 cup canned coconut milk, light or full-fat
- 2 heaping tablespoons almond butter, or other nut butter
- 1 1/2 tablespoons soy sauce
- 1/2-1 tablespoon maple syrup
- 1 tablespoon lime juice
Instructions
- 1
Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Slice the block of extra-firm tofu into rectangular pieces, then cube these pieces. Transfer the cubed tofu to a clear glass bowl.
⏱️ 3 min
- 3
Add 2 tablespoons of cornstarch, 1 tablespoon of olive oil, and 2 tablespoons of soy sauce to the tofu in the bowl. Mix with a spatula until the tofu cubes are thoroughly and evenly coated.
⏱️ 2 min
- 4
Spread the coated tofu cubes onto the prepared baking sheet in a single layer. Cook in the preheated oven for 20-25 minutes, flipping halfway, or in the air fryer for 15-20 minutes, shaking the basket occasionally, until golden brown and crispy. Alternatively, pan-fry in a nonstick pan with a bit of olive oil over medium-high heat until crispy on all sides.
⏱️ 25 min
- 5
While the tofu cooks, prepare the sauce. In a measuring cup, combine 1/2 cup canned coconut milk, 2 heaping tablespoons almond butter, 1 1/2 tablespoons soy sauce, 1/2-1 tablespoon maple syrup, and 1 tablespoon lime juice. Stir thoroughly until well combined and smooth.
⏱️ 3 min
- 6
Chop the small-medium bunch of broccolini. Peel the 3-4 cloves of garlic.
⏱️ 2 min
- 7
Heat a pan over medium heat with a bit more olive oil for frying. Add the chopped broccolini to the hot pan. Press the peeled garlic cloves directly into the pan with the broccolini. Add a pinch of salt. Cover the pan with a lid and sauté for 5-7 minutes, or until the broccolini is tender-crisp.
⏱️ 7 min
- 8
Remove the cooked broccolini and garlic from the pan using tongs and set aside.
⏱️ 1 min
- 9
Pour the prepared sauce into the same pan (or a clean one). Bring to a gentle simmer over medium-low heat, stirring occasionally, until slightly thickened, about 2-3 minutes.
⏱️ 3 min
- 10
Add the crispy cooked tofu to the pan with the sauce. Stir gently until the tofu is fully coated with the creamy sauce.
⏱️ 2 min
- 11
Serve the creamy nut butter tofu immediately alongside cooked rice and the sautéed broccolini. Optionally, garnish with chopped green onion and a sprinkle of sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Nut Butter Tofu
For the Tofu and Vegetables
- 1 block extra-firm tofu, about 350g, cubed
- 1 tablespoon olive oil, plus more for frying
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 bunch broccolini, small-medium, chopped
- 1 pinch salt
- 3-4 cloves garlic, peeled
- 1 green onion, optional, chopped for garnish
- 1 teaspoon sesame seeds, optional, to serve
- 1 cup rice, cooked, to serve
For the Creamy Nut Butter Sauce
- 1/2 cup canned coconut milk, light or full-fat
- 2 heaping tablespoons almond butter, or other nut butter
- 1 1/2 tablespoons soy sauce
- 1/2-1 tablespoon maple syrup
- 1 tablespoon lime juice
Instructions
- 1
Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Slice the block of extra-firm tofu into rectangular pieces, then cube these pieces. Transfer the cubed tofu to a clear glass bowl.
⏱️ 3 min - 3
Add 2 tablespoons of cornstarch, 1 tablespoon of olive oil, and 2 tablespoons of soy sauce to the tofu in the bowl. Mix with a spatula until the tofu cubes are thoroughly and evenly coated.
⏱️ 2 min - 4
Spread the coated tofu cubes onto the prepared baking sheet in a single layer. Cook in the preheated oven for 20-25 minutes, flipping halfway, or in the air fryer for 15-20 minutes, shaking the basket occasionally, until golden brown and crispy. Alternatively, pan-fry in a nonstick pan with a bit of olive oil over medium-high heat until crispy on all sides.
⏱️ 25 min - 5
While the tofu cooks, prepare the sauce. In a measuring cup, combine 1/2 cup canned coconut milk, 2 heaping tablespoons almond butter, 1 1/2 tablespoons soy sauce, 1/2-1 tablespoon maple syrup, and 1 tablespoon lime juice. Stir thoroughly until well combined and smooth.
⏱️ 3 min - 6
Chop the small-medium bunch of broccolini. Peel the 3-4 cloves of garlic.
⏱️ 2 min - 7
Heat a pan over medium heat with a bit more olive oil for frying. Add the chopped broccolini to the hot pan. Press the peeled garlic cloves directly into the pan with the broccolini. Add a pinch of salt. Cover the pan with a lid and sauté for 5-7 minutes, or until the broccolini is tender-crisp.
⏱️ 7 min - 8
Remove the cooked broccolini and garlic from the pan using tongs and set aside.
⏱️ 1 min - 9
Pour the prepared sauce into the same pan (or a clean one). Bring to a gentle simmer over medium-low heat, stirring occasionally, until slightly thickened, about 2-3 minutes.
⏱️ 3 min - 10
Add the crispy cooked tofu to the pan with the sauce. Stir gently until the tofu is fully coated with the creamy sauce.
⏱️ 2 min - 11
Serve the creamy nut butter tofu immediately alongside cooked rice and the sautéed broccolini. Optionally, garnish with chopped green onion and a sprinkle of sesame seeds.
⏱️ 1 min