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Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). Line a baking sheet with parchment paper.

Slice the block of extra-firm tofu into rectangular pieces, then cube these pieces. Transfer the cubed tofu to a clear glass bowl.

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.

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.

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.

Chop the small-medium bunch of broccolini. Peel the 3-4 cloves of garlic.

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.

Remove the cooked broccolini and garlic from the pan using tongs and set aside.

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.

Add the crispy cooked tofu to the pan with the sauce. Stir gently until the tofu is fully coated with the creamy sauce.

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.


Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). Line a baking sheet with parchment paper.

Slice the block of extra-firm tofu into rectangular pieces, then cube these pieces. Transfer the cubed tofu to a clear glass bowl.

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.

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.

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.

Chop the small-medium bunch of broccolini. Peel the 3-4 cloves of garlic.

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.

Remove the cooked broccolini and garlic from the pan using tongs and set aside.

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.

Add the crispy cooked tofu to the pan with the sauce. Stir gently until the tofu is fully coated with the creamy sauce.

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.
