Extra-Crispy Tofu with Peanut-Lime Sauce
  • Lunch
  • Dinner

Extra-Crispy Tofu with Peanut-Lime Sauce

A 350 g crispy-tofu recipe with a dry, craggy coating and a tender centre.

The 350 g Extra-Crispy Tofu base with Peanut-Lime Sauce.

2 servings

~50 min

Ingredients

Tofu + pre-coat

  • Extra Firm Tofu, 1 Soyganic Organic Extra-Firm Tofu block; pressed dry350 g
  • Soy Sauce, just under 1 tsp; pre-coat4.5 g
  • Avocado Oil, just under 1 tsp; pre-coat4.5 g

Crispy coating

  • Cornstarch, for the crispy coating21 g
  • Onion Powder, just under 1 tsp2.6 g
  • Garlic Powder, just under 1 tsp2.6 g
  • Fine Salt, just under 1/2 tsp2.6 g
  • Black Pepper, approximately; to taste1 g
  • Baking Powder, scant 1/2 tsp; recommended optional1.8 g

Cooking

  • Avocado Oil, for pan-frying; about 1 3/4–2 1/2 tbsp26–39 g
  • Water, for the steam finish only13–26 g

Peanut-Lime Sauce

  • Peanut Butter, smooth; 2 tbsp32 g
  • Soy Sauce, 1 tbsp; for the sauce15 g
  • Lime Juice, freshly squeezed; 1 tbsp15 g
  • Maple Syrup, 1 tsp; or honey7 g
  • Water, warm; 1–2 tbsp, added gradually to the sauce15–30 g
  • Garlic, freshly grated; 1 tsp optional3 g
  • Crushed Red Pepper Flakes, about 1/4 tsp optional0.5 g

Instructions

  1. Press, tear and dry

    Press the 350 g Soyganic Organic Extra-Firm Tofu block for 15–30 minutes, then blot very dry. Tear into irregular bite-size chunks for maximum craggy surface area, or cut into cubes.

  2. Tofu + pre-coat

    Toss the dried tofu gently with the pre-coat ingredients: 4.5 g soy sauce and 4.5 g avocado oil, until the surface is just tacky.

  3. Crispy coating

    For the crispy coating, mix 21 g cornstarch, 2.6 g onion powder, 2.6 g garlic powder, 2.6 g fine salt, 1 g black pepper, 1.75 g baking powder (optional but recommended). Toss with the tofu until thoroughly coated.

  4. Rest the coating

    Rest for 5 minutes so the coating hydrates slightly and grips the tofu.

  5. Cooking: heat the pan

    Heat 26–39 g avocado oil in a wide frying pan over medium-high heat. Add the tofu in one layer with plenty of space; work in batches if needed.

  6. Fry until deeply golden

    Leave the tofu completely alone for 2–3 minutes before flipping. Continue until deeply golden on most sides, roughly 10–14 minutes total. Let the crust release naturally before turning.

  7. Cooking: steam finish

    Reduce the heat to medium or medium-low. Add 13–26 g water reserved for the steam finish and immediately cover. Keep covered for 30–45 seconds.

  8. Re-crisp

    Uncover, return to medium-high heat and cook until all moisture has gone and the crust has re-crisped, about 30–60 seconds.

  9. Peanut-Lime Sauce

    While the tofu cooks, whisk together 32 g peanut butter, 15 g soy sauce, 15 g fresh lime juice and 7 g maple syrup or honey, plus the optional 3 g freshly grated garlic and about 0.5 g chili flakes. Whisk everything except the water first, then gradually add 15–30 g warm sauce water until smooth and thick but pourable. No cornstarch slurry or cooking is needed.

  10. Sauce off heat

    Once the tofu is fully crispy and steam-finished, turn off the heat. Toss it very lightly in the peanut-lime sauce, or drizzle over the plated tofu for maximum crispness. Serve immediately.

Technique and variation notes

One 350 g block per recipe. Pan-frying gives the best crust: dry → tacky pre-coat → starch → rest → hard fry → brief steam → re-crisp → sauce off heat. Keep steam water, sauce water and optional slurry water separate. Peanut-lime sauce replaces the garlic-soy glaze; it is not added on top. Cornstarch is used only in the crispy coating.

Start Cooking