Updated: Jun 23
This peanut sauce resembles the dipping sauce for Thai chicken skewers. The sweet, tangy, nutty flavors pair perfectly with the crunchy, breaded tofu strips. Dip them in a bowl of sauce for a hands-on appetizer, or arrange tofu strips on a bed of salad greens and drizzle with the sauce for a complete meal.
For the Crispy Tofu:
14 oz. extra-firm tofu
½ cup panko, or gluten free panko
2 tbsp gluten free soy sauce
1 tsp sesame oil
1/2 tsp garlic powder
½ tsp ginger powder
1/2 tsp five spice powder
1 tsp water
¼ tsp salt
For the Peanut Dipping Sauce:
1/2 cup natural, unsweetened peanut butter
1 Tbsp rice vinegar
2 tsp low sodium soy sauce for GF, tamari or coconut aminos
2 Tbsp brown sugar
3 cloves garlic, minced
2 tsp chili-garlic sauce or any hot sauce
1 Tbsp fresh lime juice
1 Tbsp fresh ginger, grated
2-4 tablespoons warm water
Preheat the oven to 400ºF. Meanwhile, prepare the tofu: Press between kitchen towels to extract the water, and cut tofu into 1” wide strips that are ¼” thick. Set aside.
Prepare the breading station. In one bowl mix soy sauce, sesame oil, garlic powder, ginger powder, five spice powder. The mixture should make a thin spice paste that’ll easily coat the tofu, but add some more water to thin if needed. In another bowl, place the breadcrumbs and mix in 1/4 tsp salt.
Use one hand to dip the tofu strip in the paste, coating all sides. Tap to shake off excess paste and transfer to the breadcrumb bowl. Use the other hand to coat the strip with breadcrumbs and place on a parchment-lined baking sheet. Repeat for all strips. Spray oil on the strips and bake for 30 to 35 minutes or longer until crisp.
In a small mixing bowl, whisk everything for the dipping sauce, except the water. Add water, 1 tablespoon at a time, until desired consistency is reached. Serve alongside crispy tofu, dip, and enjoy.
Beteavon and bon appetit!