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Crispy Peanut Tofu with Sweet Chili Sauce

Crispy Peanut Tofu with Sweet Chili Sauce reads umami 5.7, salinity 5.1 and nutty 5.0 on Palate's 0–10 flavor X-ray — a Thai main, about 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 5.7 · Salinity 5.1 · Nutty 5.0 · Richness 4.7 · Allium 4.4 · Sweetness 3.4 · Sourness 3.3 · Heat 3.0 · Funk & Ferment 2.7 · Herbaceous 2.4 · Warm Spice 2.2 · Floral 1.3 · Bitterness 0.8 · Earthy 0.8

What's in it (13)

Time & effort: about 29 min · effort: involved

Nutrition (per 100 g, engine-estimated): 122.7 kcal, 5.6 g protein, 9 g fat, 6.4 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Cut the tofu block in half lengthwise, wrap both halves in a clean kitchen towel, and set a heavy skillet or a few cans on top; press for 15 minutes to release excess water, then cut into 3/4-inch cubes.
  2. In a large bowl, toss the tofu cubes with the cornstarch and salt until evenly and thinly coated, shaking off any excess.
  3. Heat 3 tablespoons of the oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the tofu in a single layer, working in two batches if the pan is crowded, and cook, turning occasionally, until deeply golden and crisp on all sides, 8-10 minutes total; transfer to a paper-towel-lined plate.
  4. Reduce the heat to medium and add the remaining 1 tablespoon oil to the same skillet. Add the garlic and ginger and saute, stirring constantly, until fragrant but not browned, 30-45 seconds.
  5. Add the sweet chili sauce, peanut butter, soy sauce, rice vinegar, and water to the skillet. Whisk until smooth and simmer, stirring often, until slightly thickened and glossy, 1-2 minutes.
  6. Return the crispy tofu to the skillet and toss gently to coat, cooking until the sauce clings to the tofu and turns sticky, 1-2 minutes.
  7. Remove the skillet from the heat and stir in half of the chopped peanuts.
  8. Transfer to a serving platter and top with the remaining peanuts and the scallions. Serve immediately, while the tofu is still crisp.

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Keep reading: what umami, salinity, nutty mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.