Crispy Tofu Rice Bowls with the Best Thai Peanut Sauce

I’m about to be one of those people that is way too excited for a Monday.

You know… the ones who are bouncing around at 8 AM and draw a dark look from you because… Monday. Monday morning. Why so cheerful?

Well, thanks for asking. It’s actually because of this peanut sauce. {Insert ear-to-ear grin here.}

I recently found myself on a quest to master a Thai peanut sauce recipe.

It started, as these things often do for me, with a restaurant dish. Specifically the peanut sauce at our go-to Thai takeout place. I am head over heels in love with that peanut sauce. They serve it as a salad dressing, as a dipping sauce for spring rolls, and as a sauce over steamed vegetables and rice. It is incredible and I bet you I’ve dreamed about it before. It’s not stretching the truth to say that I go there just for the peanut sauce.

I’ve posted not one but two peanut sauces on this blog before, and I like them both. My go-to recipe is more of a Chinese peanut sauce with sesame oil, soy sauce, garlic, lime juice, etc. But the Thai takeout sauce blows that one out of the water. It is just as coconutty as it is peanut buttery, and mysteriously sweet with a kick of spice. I could tell the ingredients were much different from what I usually use. Over the past few months, my curiosity on takeout nights went from a mild “hmm, I wonder what they put in this stuff” to a more intrigued “I should probably try to recreate this” to finally a desperate “I NEED THIS RECIPE NOW!”

So did I ask for the recipe? Of course not. That would be too easy awkward. Instead I relied on friends with more refined palates than I, plus a bit of googling, to arrive at what I’m positive is the exact combination of ingredients used in my dream peanut sauce.

I’m pretty excited to share it with you.

I’m also pretty excited to pour it over a bowl of rice, veggies, and crispy tofu. But we’ll get to that part.

First we need to talk more about the best Thai peanut sauce ever.

Yes, I said the best Thai peanut sauce ever. It’s a bold claim. But, after making five batches of peanut sauce in as many days in my takeout-induced frenzy, it’s one I’m willing to stand behind. I actually thought I might OD on peanut butter before ever posting this recipe, so I’m glad I’m around to share it with you at all.

The secrets to this peanut sauce are as follows:

Coconut milk. Fresh ginger. And peanut butter (but not too much).

That was the easy part.

There are only two other ingredients, and they are what MAKE it:

1) Sweet soy sauce. If you’ve never heard of it before, welllll I hadn’t either. It’s an Indonesian condiment also called kecap manis, and you can find it in Asian markets. It is thick and syrupy like molasses, and almost as sweet. When I was stuck on trying to recreate this recipe with sugar, my friend Andy mentioned that sweet soy sauce was probably the answer. And bingo! I knew as soon as I tried it out that the flavor was exactly right.

2) And last but not least, red curry paste, which I tried out after a bit of Google research. Just the thing to balance out the sweetness! It also gives this sauce a depth of flavor that lets it hold its own against anything you choose to pour it on: from salad to spring rolls to crispy tofu.

Hallelujah, we have the perfect peanut sauce.

And now that I’ve sung its praises for, oh, however long it’s taken you to skim over these huge blocks of text… we can move on to the lucky ingredients we are choosing to douse in this sauce.

Let’s be realistic: Thai peanut sauce is going to improve anything you happen to dip in it or douse it with. But for the purposes of cooking up a satisfying weeknight dinner, we’ll go with broccoli and crispy tofu over white rice. Pretty much the most perfect combination ever.

Let’s not beat around the bush. We are going to pan-fry this tofu. You might have suspected it when I said “crispy,” and yes, it’s true. It’s a little fussier than baking the tofu, and also involves a bit of oil (though not too much, really), but it’s the absolute best way to get that irresistible crispity-crunchity exterior. Perfect for drenching in peanut sauce!

These bowls are one of those easy meals that I love. Just the fried tofu over some steamed rice and broccoli. Perfectly simple and delicious, and not too much chopping involved, either (my usual gripe with Thai cooking). The peanut sauce is the key, naturally, and a sprinkle of green onions and chopped peanuts really takes it over the top.

I told Nate after we’d eaten these bowls with the fifth (and final) batch of peanut sauce that I feel like I’ve mastered a lifelong skill with this recipe. Unlocking the secret to the perfect peanut sauce! I am going to sleep easier tonight.

OK, you can get back to a grumpy Monday now. But just wait, when your head hits the pillow tonight, visions of peanut sauce will be dancing in your head!

5.0 from 5 reviews

Crispy Tofu Rice Bowls with the Best Thai Peanut Sauce

 

Print

Hands-on time

5 mins

Cook time

40 mins

Total time

45 mins

 

Author: Erica

Yields: 2-3 servings with some peanut sauce leftover

Ingredients

For the tofu:

• 16 oz extra firm tofu, sliced into small triangles
• 1/4 cup cornstarch
• 1 tsp kosher salt
• about 2 Tbsp high-heat oil such as safflower or canola oil

For the peanut sauce:

• 1 cup full-fat coconut milk
• 1/4 cup sweet soy sauce (also called kecap manis, such as ABC brand)
• 2.5 Tbsp creamy peanut butter*
• 1 Tbsp minced fresh ginger
• 1 tsp red Thai curry paste

For serving:

• steamed rice
• steamed broccoli
• sliced green onions
• chopped peanuts

Instructions

To make the crispy tofu:

1. Mix together the cornstarch and salt in a bowl. Coat each tofu triangle in the mixture and set on a plate. (Also: you can skip the cornstarch and salt if you prefer; the result won't be as crispy but will still be delicious.)
2. Heat a large pan over medium-high heat. Add 2 teaspoons of oil and, once hot, add tofu triangles. (You will want to do this in batches so that the pieces don't touch each other.) Fry until golden brown, about 6 minutes per side. Remove to a plate covered in paper towels to drain. Repeat with remaining tofu, using 2 teaspoons of oil per batch.

To make the peanut sauce:

1. Blend together all ingredients. Warm in the microwave or on the stove before serving.

To serve:

1. Layer bowls with rice, broccoli, and crispy tofu. Top with peanut sauce, green onions, and chopped peanuts. Enjoy!

Notes

*Use whatever kind of peanut butter you prefer, from all-natural to quite processed.

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