I eat tofu regularly – it’s a sort of staple in Asian households.
And since my partner was vegan for quite a while, he loves these recipes too!
A lot of people assume tofu is super boring, but if nail the sauce or the marinade, you can seriously make tofu so delicious.
One evening, I was craving takeout but also wanted something a little healthier and homemade.
I had a block of tofu in the fridge, a jar of peanut butter, and not much else.
So I made this sauce. It’s saucy, crunchy, a little sweet, a little spicy, and ridiculously easy.
If you’re tofu-averse, I swear this recipe might convert you. And if you already love tofu, you’ll want to make this every single week.
I’ll be adding substitutions at the end of this recipe.
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Tips for Extra Flavor
- Use a tofu press like this TofuBud press to really squeeze the water out and get that crispness. It’s a must in every Vegan’s home!
- Use natural peanut butter for a deeper nutty flavor—this one from MaraNatha is my favorite.
- Add a dash of coconut milk to the sauce if you want it extra creamy and mellow.
- Toss in some air-fried veggies like broccoli or bell peppers to make it a meal.
Sticky Garlic Chili Tofu Bites
Course: Lunch, DinnerDifficulty: Easy2
servings10
minutes15
minutesIngredients
- For the tofu:
1 block (14 oz) firm or extra firm tofu
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil (or any neutral oil)
Salt and pepper to taste
- For the Thai peanut sauce:
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon maple syrup or honey
1 teaspoon rice vinegar or lime juice
1 teaspoon sriracha (adjust to taste)
1–2 tablespoons warm water (to thin out the sauce)
1 garlic clove (minced)
- Optional toppings:
Crushed peanuts
Chopped cilantro
Sliced green onions
Sesame seeds
Directions
- First, press the tofu to remove excess water. You can use a tofu press, or just wrap the tofu in a clean towel and place something heavy on top for about 10 minutes. Once it’s pressed, cut the tofu into bite-sized cubes and toss them in a bowl with soy sauce, a drizzle of sesame oil, a pinch of salt, and cornstarch. The cornstarch is what gives that addictive crispiness in the air fryer.
- Preheat your air fryer to 400°F (200°C). Arrange the tofu cubes in a single layer (don’t overcrowd!) and air fry them for 12–15 minutes, shaking halfway through. They should be golden brown and a little crispy on the edges.
- While the tofu is cooking, make the peanut sauce. In a small bowl, mix together the peanut butter, soy sauce, maple syrup or honey, lime juice or vinegar, sriracha, minced garlic, and a splash of warm water to thin it out. Keep whisking until it’s smooth and creamy. You can taste and adjust sweetness or spice depending on your preference.
- Once the tofu is done, toss it gently in the sauce while it’s still hot or serve the sauce on the side if you want to dip each bite. Sprinkle with chopped cilantro, sesame seeds, and crushed peanuts if you’ve got them. Serve with rice, quinoa, or even in lettuce wraps if you’re feeling fancy.
- You can pair this with rice, it goes beautifully!
Variations & Substitutions
Use almond butter instead of peanut butter if you’re allergic.
For a low-sugar version, skip the maple syrup or use a monk fruit sweetener.
Want more heat? Add chili garlic sauce or more sriracha.
Swap tofu for tempeh or even roasted chickpeas for a protein-packed twist.
This recipe is my go-to when I want something quick and satisfying.
Whether you’re cooking for yourself or trying to impress someone who “doesn’t like tofu” (they exist), this is the recipe that might just change their mind.
Keep it on rotation—it never disappoints.
