Indonesian Peanut Tofu

I adapted this spicy, yet (mostly) good for you recipe from the Betty Crocker Cookbook. This recipe is fairly simple to prepare and doesn’t take more than an hour. You can adjust the heat by adding more or less sriracha sauce. Please be aware that a small amount of sriracha can add a lot of heat, so be careful.


1 package (14 oz) Extra Firm Tofu, drained and pressed

2 tbsp Olive Oil

1 tbsp Soy Sauce

1 medium Onion, chopped

1/3 cup Crunchy Peanut Butter

1/4 cup Sriracha Sauce (this can be found in the Asian foods isle of your grocery store)

3/4 tsp Salt

1/2 tsp Pepper

1 cup Water

1/4 cup Salted Peanuts

Instant Rice (optional)


1) Slice the tofu into four triangular sections and then split each one in half, lengthwise, so you have eight relatively thin pieces. Season the tofu with the salt and pepper.

2) Heat the olive oil and soy sauce in a medium skillet over medium heat. Cook the tofu for approximately ten minutes on each side, or until it is slightly browned. Remove the tofu from the skillet.

3) Cook the onion in the remaining oil until they are tender; reduce heat. Stir in the peanut butter and sriracha sauce. Gradually stir in the water, stirring constantly, until peanut butter is melted.

4) Add the tofu back to the pan and spoon the sauce over it. Let it simmer, uncovered, for five minutes while continuing to spoon the sauce over the tofu, until the sauce is slightly thickened.

5) Serve the tofu and sauce over rice for a complete meal. Add extra peanuts over the top for added crunch.

Yields 4 servings

424 calories (with rice) per serving.


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