Almond Butter Tofu

No ratings yet

This almond butter tofu is pan-fried with garlic and ginger, then drenched in a luscious almond butter–lime sauce. It’s quick, easy, and pairs perfectly with rice for a scrumptious vegan dinner you’ll want to make again and again! This one can be ready in about 25 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Entree, Main

Cuisine: American, Asian-Inspired

Servings:

Calories: 286kcal

Author: Alissa Saenz

Ingredients

⅓ cup creamy almond butter
2 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons organic brown sugar
1 teaspoon lime zest
1 teaspoon sriracha sauce, or to taste
4 tablespoons water, or as needed
1 tablespoon vegetable oil
1 (16 ounce/454 gram) package super-firm tofu, cubed (about ½-inch pieces)
1 garlic clove, minced
1 tablespoon freshly grated ginger
¼ cup sliced almonds

For Serving

Cooked rice
Steamed vegetables (optional)
Chopped fresh scallions
Chopped fresh cilantro

US Customary - Metric

Instructions

Preheat the oven to 400°F.
Whisk the almond butter, soy sauce, lime juice, brown sugar, lime zest, and sriracha sauce together in a medium bowl. Thin the mixture with water, adding a bit at a time until it reaches a creamy but easily pourable consistency, about 4 to 5 tablespoons. Set this aside.
Coat the bottom of a medium skillet and place it over medium heat. Give the oil a minute to heat up, then add the tofu cubes, arranging them in a single layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice, until they're golden brown and crispy.
While the tofu cooks, arrange the almond slices in an even layer on a baking sheet. Bake the almonds for about 5 minutes, until lightly browned. Keep a close eye on them, as they can burn quickly, and stir if needed, as they can sometimes bake unevenly.
Push the tofu to the side, creating some space on the bottom of your skillet, then add the garlic and ginger to the space you just made. Sauté the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
Stir to combine the tofu with the garlic and ginger, then pour the almond butter sauce over the tofu. Stir to combine, then let the tofu simmer in the sauce for 1 to 2 minutes, until it thickens a bit and clings to the tofu. You can thin the sauce with a bit of extra water if it becomes too thick.
Remove the skillet from heat. Serve immediately over rice and optionally with veggies, topping each portion with a sprinkle of toasted almonds, fresh cilantro, and sliced scallions.

Notes

Nutrition information does not include accompaniments.

Nutrition