Forget takeout! Unlock the secrets to the most authentic, rich, and creamy Thai peanut sauce right in your own kitchen. Paired with golden, crispy fried tofu, this dish is a flavor explosion of sweet, sour, and savory notes that will transport you straight to the streets of Bangkok. While a trip to your local Asian market is a fun adventure for finding key ingredients like tamarind, I’ll also share a simple trick to make your own. Let’s get cooking!
Ingredients
• Peanut Sauce
• 1 tbsp / 15 ml vegetable oil
• 3 tbsp / 45 ml Thai red curry paste
• 1 tbsp / 15 ml Thai Mussaman curry paste
• 2 cups / 290 g chopped fresh-roasted peanuts
• 1 cup / 240 ml full-fat coconut milk
• 1 cup / 200 g palm sugar or brown sugar
• 1 cup / 240 ml tamarind juice
• Fried Tofu
• 1 block (1 lb / 454 g) extra-firm tofu, drained and pressed dry
• 1/2 cup / 60 g cornstarch for coating
• 1/4 to 1/2 cup / 60 to 120 ml vegetable oil for frying
Instructions
1. To make the Peanut Sauce, pour the vegetable oil into a large skillet or saucepan over medium heat. Add the Thai red and Mussaman curry pastes and cook for one minute until fragrant. Stir in the chopped peanuts and coconut milk.
2. Bring the mixture to a gentle boil, then stir in the palm sugar and tamarind juice. Reduce the heat to low and let it simmer, stirring frequently, for 10-15 minutes, or until the sauce has thickened and the flavors have melded together. Set aside and keep warm.
3. While the sauce simmers, prepare the tofu. Slice the pressed block into 6 uniform rectangular pieces or 1-inch cubes. Place the cornstarch in a shallow dish and thoroughly coat each piece of tofu on all sides, shaking off any excess.
4. Heat 1/4 cup / 60 ml of oil in a large wok or skillet over medium-high heat. Once the oil is shimmering, carefully add the tofu pieces in a single layer, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until the exterior is golden brown, puffy, and crisp.
5. Gently remove the fried tofu from the wok and place it on a wire rack or paper towel-lined plate to drain any excess oil.
6. To serve, arrange the crispy tofu on a platter and pour the warm peanut sauce into a serving bowl for dipping. Garnish with extra chopped peanuts or fresh cilantro if desired.
Nutritional Information
• Serving Size: 1 serving (assumes 6 servings)Calories: 550 kcalProtein: 18 gFat: 35 gCarbohydrates: 40 gDisclaimer: is an estimate and may vary based on used.
Pro Tips
• If you can’t find tamarind juice, pour 1 cup / 240 ml of boiling water over 2 tablespoons of tamarind concentrate. Let it sit for 10 minutes, then mash and strain through a fine-mesh sieve.
• For the crispiest tofu, make sure it’s pressed extremely well. A tofu press is great, but wrapping the block in paper towels and placing a heavy book on top for at least 30 minutes also works wonders.
• For a smoother sauce, you can blend the roasted peanuts into a coarse paste with a little of the coconut milk before adding them to the skillet.
• Ensure your oil is hot enough before adding the tofu; a small pinch of cornstarch should sizzle immediately. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy tofu.
FAQ
Q: Is this Thai peanut sauce recipe vegan
A: Yes, this recipe is naturally vegan as written. All ingredients, including vegetable oil, coconut milk, and plant-based curry pastes, are suitable for a vegan diet. We always recommend checking the label on your curry paste to ensure it does not contain shrimp paste or fish sauce.
Q: How can I add more plant-based protein to this dish
A: This dish is already a good source of protein from the tofu and peanuts. To increase it further, consider serving the crispy tofu and sauce over a bed of high-protein quinoa, alongside steamed edamame, or by adding a cup of cooked chickpeas to the peanut sauce during the last few minutes of simmering.
Q: How should I store leftover peanut sauce and tofu
A: For best results, store the crispy tofu and peanut sauce in separate airtight containers in the refrigerator. The sauce will keep for up to 5 days and may thicken when chilled; reheat it gently on the stove, adding a splash of water to thin it out. The tofu is best eaten immediately but can be stored for 2-3 days and crisped up again in an air fryer or hot oven.
Q: Can I make this recipe gluten-free
A: Absolutely. The recipe is almost entirely gluten-free. The only ingredient to check is your Thai curry paste, as some brands may contain gluten. Ensure you use a certified gluten-free brand and this entire dish will be safe for a gluten-free diet.
