Recipe: Crispy, Spicy, Peanut Tofu

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Crispy tofu


  • 1 package extra firm tofu, drained and lightly dried, cut into 1/4-inch slices
  • 2 tbsp EVOO
  • S&P to taste
  • 1 head broccoli, cut into florets
  • 1 large yellow onion, sliced
  • 2 cups white rice, cooked as you desire (rice cooker, Instant Pot, etc.)

For the Sauce

  • 1/4 cup shoyu or soy sauce
  • 1/4 cup honey
  • 1/4 cup sesame oil
  • 1 tbsp peanut butter
  • splash of chili oil (optional)
  • sesame seeds for topping (optional)


  • Heat a non-stick skillet, cast iron works great, until hot. Add EVOO and S&P to the skillet. Gently place tofu slices on the skillet. Allow to brown & crisp, approximately 10-15 minutes a side. When they’re ready, they’ll flip right over. Repeat on side 2. Drain on paper towel.
  • While you wait for tofu, combine all ingredients for the sauce in a sauce pan. Heat for 20 minutes to allow to thicken lightly.
  • Cook your rice as you like
  • Prepare your veggies. I like the air fryer at 350 for 10-15 minutes, but you can also sauté or steam your broccoli and sauté your onions.
  • Enjoy!