Pan-Fried Tofu with Spicy Peanut Sauce

From: DitaVT

On Oct 26, 2009

I love the texture of the tofu! The sauce was very rich, I also recommend using as a dipping sauce. Delicious! Thanks for posting

From: Siava

On Oct 25, 2009

The sauce was peanut (which I like), but way too salty for my palate.

From: Nose

On Oct 23, 2004

Yum yum yum yum. I have tried a different recipe from a cookbook for the same general dish, and that was really heavy and awful. This recipe was MUCH better. The cornstarch makes a big difference — it makes the tofu brown quickly and I think it may keep the oil in the crust instead of it being absorbed by the tofu, so the tofu stays creamy. Also, heating the peanut sauce helped make it smooth and helped the flavors to meld. The only thing I changed was that I used a smallish clove of garlic, minced very fine, rather than garlic powder. As I also used chunky peanut butter, it didn't change the texture at all. I thought it appropriate to fry the tofu in peanut oil. I steamed some green beans separately and put them on the same plate, dipping them in the sauce. I will definitely make this again, particularly as all the ingredients are easy to keep on hand.

From: Kristianne

On Jan 30, 2005

This was one of three tofu recipes I tried. This was the best one. The sauce is similar to a peanut satay one that goes over chicken skewers at a local Thai restaurant that my husband and I love. My husband said he did not want any tofu (he thinks it is gross) but I gave him a bite off of my plate. He went right to the kitchen and made a plate for himself and commented that this is good tofu! I used crunchy PB as stated in the recipe amounts, no adjustments and it was not too peanutty as mentioned in another review. I used Laura scudders Natural Crunchy PB(the kind w/the oil layer on top. I pour off the oil. I also used Hot chili sauce (not ketchup), the kind you see on the table at fast food chinese restaraunts. Thank you Watermelon, I look forward to trying your other recipes!