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Vegetarian, Meal soups and plant based

Peanut sauce tofu with rice and vegetables

Peanut sauce tofu with rice is a plant based dinner for 4, ready in 35 minutes, rated easy, at €2.30 per serving. Pan fried tofu gets coated in a mellow peanut and coconut milk sauce, served over rice with steamed broccoli and carrots. The key is pressing the tofu well so it browns, and melting the peanut butter into the hot sauce gradually so it stays smooth.

Pan seared tofu bathed in a peanut and coconut milk sauce, with rice and vegetables, really mellow.

Peanut sauce tofu with rice and vegetables
Total time
35 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Tofu cubes get a light crisp crust in the pan, then soak up a creamy peanut and coconut milk sauce brightened with a squeeze of lime. Steamed broccoli and carrot keep a bit of bite and add color to the plate. It is a gentle, mellow dish, never spicy as written, though anyone can add chili flakes to taste at the table.

This is the kind of weeknight dinner that wins over the whole table, even kids who are not usually fans of vegetables, since the peanut sauce softens everything. Everything after the tofu cooks in a single pan, no special equipment needed, making it just as fitting for an easy vegetarian weeknight as for a night when you want something simple to cook but satisfying to eat.

The ingredients

4 people

Dairy

  • Firm tofu 400 g

Pantry

  • Riceoften in the pantry 280 g
  • Peanut butteroften in the pantry 4 tbsp
  • Coconut milkoften in the pantry 20 cl
  • Soy sauceoften in the pantry 3 tbsp
  • Sunflower oiloften in the pantry 2 tbsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Lime 1
  • Broccoli 300 g
  • Carrot 2
  • Garlic 2 cloves

Allergens Peanuts, Soy

The step by step recipe

  1. Press the tofu and cut it into cubes. 10 min

    The drier it is, the better it browns.

  2. Cook the rice in boiling water, and steam the vegetables. 12 min

    Slice the carrots thin so they cook as fast as the broccoli.

  3. Brown the tofu in the oil on all sides, then set it aside. 8 min

    A really hot pan is the secret to golden tofu.

  4. In the same pan, heat the garlic, peanut butter, soy sauce, coconut milk and lime juice together. 5 min

    Add a splash of water if the sauce gets too thick.

  5. Return the tofu to the sauce, let it coat, and serve over the rice with the vegetables.

    Add a pinch of chili powder if you like it spicier.

Our tips to get it right

  • Use firm tofu and press it for at least 10 minutes under a weight, damp tofu never browns well in a pan.
  • Taste the sauce before adding the tofu back in, it should balance salty and sweet, add a bit more soy sauce or lime if needed.
  • Cook the rice and vegetables while the tofu is in the pan so everything is hot and ready at the same time.

The variations

  • Swap the tofu for sliced chicken if you are not cooking vegetarian, using the same pan time.
  • For a quicker version, use leftover cooked rice and steam bag frozen vegetables ready in a few minutes.
  • For younger kids, serve the sauce on the side so they can add as much as they like, and cut the vegetables smaller.

What to serve it with

  • Crunchy bean sprouts on top
  • Fresh chopped cilantro
  • Cold lime infused water

Storage

Tofu, sauce and rice keep 2 to 3 days in the fridge in a sealed container, ideally stored separately. Reheat gently in a pan or microwave, adding a splash of water to loosen the sauce. Freezing is not recommended, the tofu and steamed vegetables would lose their texture.

Questions about this dish

Can I use a different nut butter instead of peanut butter?

Yes, almond or cashew butter both work, though the flavor will be a bit milder. Keep the same amount and still melt it into the hot sauce before adding the coconut milk.

How do I keep the peanut sauce from going lumpy?

Melt the peanut butter into the hot sauce before adding the coconut milk. Pour the liquid in gradually while stirring until the sauce turns smooth.

Can I make this dish ahead of time?

You can cook the rice, vegetables and tofu ahead and store them separately in the fridge. Make the sauce right before serving so it keeps its creamy texture.

How can I make this more kid friendly?

Serve the sauce in a small bowl on the side so everyone can add their own amount. Cut the vegetables into smaller pieces and skip the chili powder in the shared dish.

How long does it take to make peanut sauce tofu with rice and vegetables?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in peanut sauce tofu with rice and vegetables?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does peanut sauce tofu with rice and vegetables cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains peanuts, soy. Always check the labels of the products you buy.

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