Want Thai flavor without the peanuts? Try this simple, delicious crispy tofu coated in Thai almond butter sauce! Creamy almond butter stands in for the classic peanut butter in a sauce with spicy, sweet, umami flavor. It's the perfect sauce for this crispy baked tofu or for noodles.
Crispy Thai Almond Butter Tofu [Vegan, Gluten-Free]
- 1 14-ounce block extra firm tofu
- 1 tablespoon sesame seed oil
- 2 tablespoons almond butter
- Juice of 1/2 a lime
- 1-2 tablespoons soy sauce or tamari
- Fresh ginger, as desired
- 1 tablespoon agave
- Water, as needed
- Cube tofu and bake (plain) at 400°F until semi-poofy/crispy (about 30 minutes).
- In a pot or bowl, mix 2 tablespoons almond butter with juice of half a lime, 1-2 tablespoons soy sauce, finely grated ginger to taste, and 1 tablespoon sweetener.
- You can add water to thin it out but even a tablespoon of water can take it from too thick to too thin, so add slowly.
- Taste to make sure it’s sweet, salty, and soy sauce-y enough. Mix in tofu and serve.
Inspired by Minimalist Baker