Almond Butter Tofu

This almond butter tofu is pan-fried with garlic and ginger, then drenched in a luscious almond butter–lime sauce. It’s fast, straightforward, and pairs completely with rice for a delicious vegan dinner you’ll need to make many times! This one will be prepared in about 25 minutes.

Everybody loves peanut sauce, proper? Personally, I may eat it by the spoonful, however I particularly adore it with tofu, in dishes like my sesame peanut noodles, peanut tofu bowls, and peanut butter tofu stir-fry. However no person ever talks about almond butter sauce. Is it even a factor? Effectively, it’s now, and let me let you know, it is hella scrumptious. This almond butter tofu is my new favourite technique to get pleasure from it!

Bounce to:

If you happen to like peanut sauce, you’ll most likely love almond butter sauce. They’re related, however almond butter sauce is a bit creamier, barely sweeter, and a bit brighter in taste. On this model, I added brown sugar, lime juice, and zest to essentially deliver these qualities out. The sauce is scrumptious by itself (you’ll be licking the bowl!), however paired with pan-fried tofu, it turns right into a meal that’s extremely satisfying and severely crave-worthy. Good factor it is one of many best issues ever to make — it comes collectively in about 25 minutes!

Elements You will Want

Beneath you will discover a record of components on this recipe, with notes and substitutions. Scroll all the best way to the underside of the submit to see the total recipe, together with the quantity of every ingredient.

Almond butter. Persist with creamy almond butter, and use a range that is unsweetened — almonds and presumably salt ought to ideally be the one components.
Soy sauce. Tamari or liquid aminos will be substituted if wanted.
Lime juice. Use freshly squeezed juice for the most effective taste (not bottled!).
Brown sugar. Use natural brown sugar to maintain the recipe vegan — typical brown sugar is usually processed utilizing animal bone char.
Lime zest.
Sriracha sauce. Watch out, as many standard manufacturers of sriracha are made with typical sugar and might not be vegan. I’ve linked to the vegan model that I take advantage of within the recipe card.
Water.
Vegetable oil. You should use any impartial high-heat oil you want, equivalent to peanut, avocado, or coconut oil.
Tofu. I like making this recipe with super-firm tofu. Further-firm tofu can even work, however should be pressed first.
Garlic.
Ginger.
Sliced almonds. Slivered almonds are positive, too!
Cooked rice. Any selection will work. I am a fan of jasmine rice with this dish.
Steamed greens. This recipe makes loads of sauce, so do not hesitate so as to add some veggies on the aspect or combine them proper in. Broccoli is a superb selection!
Scallions. Often known as inexperienced onions.
Contemporary cilantro. You’ll be able to skip this for those who’re not a fan.

How It is Made

Beneath is an in depth photograph tutorial on methods to make this dish. Scroll all the best way down if you would like to skip proper to the recipe!

Step 1: Preheat. Warmth your oven to 400°F for toasting your almonds.

Hand whisking almond butter sauce in a glass bowl.

Step 2: Make the sauce. Whisk your almond butter, soy sauce, lime juice, brown sugar, lime zest, and sriracha collectively, then skinny the combination with a couple of tablespoons of water. Get it pourable, however nonetheless creamy.

Step 3: Make the tofu. Warmth your oil in a skillet, then add cubed tofu. Cook dinner the tofu cubes for a couple of minutes, turning them a few times, till they’re golden brown and crispy.

Toasted slivered almonds on a baking sheet.

Step 4: Toast the almonds. Unfold the almonds out on a baking sheet and pop it into the oven for about 5 minutes. Regulate them and stir them a few times to make sure even baking.

Minced garlic and grated ginger cooking in a skillet with tofu cubes.

Step 5: Cook dinner the aromatics. Push the tofu to the aspect, then add minced garlic and ginger. Sauté the aromatics for a few minute, stirring consistently to stop burning.

Tofu coated in almond butter sauce cooking in a skillet.

Step 6: Add sauce. Pour the sauce over the tofu, give it a fast toss, then proceed cooking every little thing for 1 to 2 minutes to thicken the sauce. Add a bit further water if it will get too thick.

White wooden surface set with skillet and bowl of Almond Butter Tofu.

Step 7: Serve. Your almond butter tofu is able to get pleasure from! Plate it up with some rice and, for those who like, veggies, then prime it with a sprinkle of chopped scallions.

Variations

Make it spicy. Dial up the sriracha or add some chili oil for further warmth.
Serve over noodles. Skip the rice and serve your almond butter tofu together with your favourite Asian noodles, equivalent to rice noodles, ramen, or soba noodles.
Make it a stir-fry. Make some further sauce (multiply the batch by 1 ½ or 2), then, as soon as the tofu is completed cooking (step 3), take away it from the skillet and switch it to a plate. Add some veggies to the skillet and stir-fry them, then return the tofu to the skillet and resume making the recipe as written.

Regularly Requested Questions

Can this recipe be made gluten-free?

Sure! Simply substitute gluten-free tamari for the soy sauce.

Can this recipe be made nut-free?

Nope! Almond butter is the principle ingredient, so that will not work. However you might need to give my sesame sriracha tofu a strive — it is very related however made with tahini.

What greens work greatest with this recipe?

A number of veggies will work! Strive broccoli, inexperienced beans, bell peppers, child corn, or snap peas.

How ought to I retailer leftovers and the way lengthy will they hold?

Leftover almond butter tofu will hold in an hermetic container within the fridge for about 3 days. Reheat them within the microwave or in a skillet on the range, including a couple of splashes of water if the sauce has dried up an excessive amount of.

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Recipe

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Delicacies American, Asian-Impressed

Prep Time 10

Cook dinner Time 15

Whole Time 25

Elements

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

For Serving

Cooked rice
Steamed greens (optionally available)
Chopped contemporary scallions
Chopped contemporary cilantro

Directions

Preheat the oven to 400°F.
Whisk the almond butter, soy sauce, lime juice, brown sugar, lime zest, and sriracha sauce collectively in a medium bowl. Skinny the combination with water, including a bit at a time till it reaches a creamy however simply pourable consistency, about 4 to five tablespoons. Set this apart.
Coat the underside of a medium skillet and place it over medium warmth. Give the oil a minute to warmth up, then add the tofu cubes, arranging them in a single layer. Cook dinner the tofu for about 10 minutes, flipping the items a few times, till they’re golden brown and crispy.
Whereas the tofu cooks, organize the almond slices in a fair layer on a baking sheet. Bake the almonds for about 5 minutes, till calmly browned. Preserve a detailed eye on them, as they will burn rapidly, and stir if wanted, as they will typically bake inconsistently.
Push the tofu to the aspect, creating some house on the underside of your skillet, then add the garlic and ginger to the house you simply made. Sauté the combination for about 1 minute, stirring consistently, till it turns into very aromatic.
Stir to mix the tofu with the garlic and ginger, then pour the almond butter sauce over the tofu. Stir to mix, then let the tofu simmer within the sauce for 1 to 2 minutes, till it thickens a bit and clings to the tofu. You’ll be able to skinny the sauce with a bit of additional water if it turns into too thick.
Take away the skillet from warmth. Serve instantly over rice and optionally with veggies, topping every portion with a sprinkle of toasted almonds, contemporary cilantro, and sliced scallions.