Another quick and easy meal idea coming your way. This herby easy peanut sauce recipe totally delivers on taste while being simple to make. Made with a few ingredients for a killer peanut tofu recipe. And I didn’t forget about your picky eater, read on to see a simple step so you don’t have to make two meals! Another yummy vegan family meal!
Jump to Recipe
Looking for that restaurant flavor peanut sauce without all the oil and junky ingredients. This peanut tofu recipe is for you then. A bold delicious peanut sauce glaze for your tofu or chickpeas. Save the leftover for spring roll dipping or noodle bowls.
I actually love creating restaurant style sauces. My husband is a huge foodie (and so was I) and loves all the yummy sauces. But restaurant sauces are one of the most triggering foods for me and my son. Thai food is the worst which is so sad because it is one of our favorite cuisine to eat!
But no need to be upset. Turns out you don’t have to miss out on the flavors to be healthy! this easy peanut sauce recipe hits the spot just right. And I am sure you will think so as well!
For your picky eaters
Making this recipe more kid-approved
In case you have a picky eater like we do, I wanted to offer up a simple step to making this recipe picky-eater approved. The easy peanut sauce recipe is made separately from the tofu. And the tofu is baked with simple spiced, so on it’s own this herby tofu is crispy with a mild flavour.
Serve it with some rice and steamed broccoli for any kiddo with sensitive taste buds. My picky eater LOVES eating it this way. Actually that is how this recipe was created. It started with a tofu recipe my picky guy would eat. But the rest of use wanted something with more flavour. And I was NOT about to make two recipes. So I created this easy peanut sauce to just pour on afterwards. Two birds one recipe ahaha
How to make peanut sauce
The peanut tofu recipe is so delicious and full of flavor. It is a easy peanut sauce recipe made with just 5 ingredients (6 if you include water). Just add peanut butter, soy sauce, garlic, maple syrup, and ginger into a small blender and blend it up. I actually lvoe using crunchy peanut butter and leaving it more on the crunchy side. Is that werid lol.
If you like you can also add lime juice if you prefer a more tart sauce. To make this peanut tofu recipe milder you could also cook the peanut sauce for a few minutes on the stovetop to mute the garlic flavor. But that is up to you. Personally I love the taste of garlic so we eat it raw.
How to store leftovers
If you have leftovers (which I doubt) just place the peanut tofu into a air tight container and place in the fridge. It will last 3 days. If you did not combine the tofu with the peanut sauce then you can keep them separate. We do this because of my picky eater 😉
Can I freeze the sauce
If you end up having to much peanut sauce you can totally freeze it. We add ours to a small mason jar and freeze for up to a month. However this sauce is amazing with so many other things. We use it for noodle bowls or as a spring roll dip!
Anyhoo, let’s just get to the recipe shall we, so you can go ahead and make this dish! Oh and if you are into this kind of easy sauce tofu meals, make sure to check out my printable recipe card with 6 easy recipes. I optimized the card for printing you can stick it on your fridge for easy reference.
Thanks for reading! Make sure to follow me over on Pinterest where I share and pin tons of easy vegan and gluten-free recipes. OR follow me over on Instagram where you can save my recipes to make later, see what we are up to on stories or connect with me on messages.
Until then, tchau
- 2 blocks firm tofu
- 1 tbsp sesame oil
- 1 tbsp Italian seasoning
- 1 tbsp garlic powder
- ¼ tsp salt
Herby peanut sauce
- 1 tbsp peanut butter
- 2 tbsp soy sauce
- 1 clove garlic
- 1 tbsp water
- 1 tbsp maple syrup
- 1 tbsp powdered ginger
- Preheat oven to 375 degrees. Wrap the tofu in a tea towel and let it sit for a few minutes.
- Cube the tofu and place into a mixing bowl. Then add all the spices for the tofu and mix gently with a spoon.
- Place onto a baking pan and bake in the oven for 30 minutes. Increase the temperature to 425 for the last 10 minutes to get it extra crispy.
- Meanwhile, in a blender add all the ingredients for the peanut sauce and pulse. If you want a smooth sauce blend for longer.
- Pour the sauce over the tofu and thank me later! Serve with some steamed rice and fresh or frozen veggies.