Crispy Almond Butter Tofu
This easy Asian inspired crispy almond butter tofu is the perfect accompaniment to tons of dishes, add to rice, salad, noodles or even in a wrap. I actually love doing this one for lunch. I do press my tofu for 24 hours before hand using this tofu press [aff], just because I like it really firm and not watery, but it can be done with just 30 minutes of pressing if needed.
The recipe was born out of a craving for fried tofu, I was thinking about making a satay sauce but I’d run out of peanut butter… I threw the ingredients together and absolutely loved it! It’s been a firm fav at least once a week, either lunch on its own or dinner with noodles, for a few weeks now so I thought I’d share it with you too.
Sometimes I miss the texture of meat in dishes, I used to think tofu sounded awful, but since figuring out I needed to press it for 24 hours and make sure a strong flavour is added to it, to prevent it being bland and weird, it’s a firm staple in our house.
As always try to get good organic ingredients with as little plastic as possible, recycle and compost you waste but also work to your budget.
1 block of organic tofu, available in most supermarkets
Sesame oil (you can use any other if you don’t have this to hand)
½ tbsp coconut oil
2 tbsp almond butter
Juice of 1 medium lime
2-3 tbsp of soy sauce
1 thumb of fresh ginger
1 clove of garlic
Cube your tofu into around 2cm blocks.
Heat a non-stick frying pan over medium heat, add a glug of sesame oil.
Add your tofu one square at a time, quickly into rings around the pan, with a gap so you know where the start is. This is so you can evenly turn onto each side.
Every 2-3 minutes turn the tofu, so each side is nicely crispy and browning.
Meanwhile, peel and dice your ginger and crush your garlic.
Mix your coconut oil, almond butter, lime juice, soy sauce, garlic & ginger into a bowl, it can take quite a bit of mixing, especially if the coconut oil is solid. You can add a tiny drop of water at a time if its too thick, the water can quickly make it very runny, not the end of the world as your going to be adding it to the pan anyway.
Once your tofu has been crisped on each side, turn the heat up very slightly, add in your sauce and quickly mix it all around. If my sauce is thick I push my tofu to one side and drizzle it all over before mixing. You want your sauce to fry and become crispy on and around your tofu squares.
I like mine quite well done but you can cook as quickly as you want here, you just want to warm your sauce through and get the tofu coated.
Serve over anything you like, I’m loving it with a courgette salad at the moment, I’ll share that recipe with you soon. You could also use homemade almond butter here, again recipe coming soon!
Let me know what you think and tag us in your posts or on stories if you make this one yourself…
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We are Mike & Emma, husband & wife, homebodys, although not ones to shy away from adventure, we created Vincent Living with a passion for traditional methods, beauty in imperfection and our planet.
We live by the sea in South Devon and find ourselves listening to the waves after long days creating, we love nothing more than a cosy night in with our little Cyprus rescue dog Lola.