Spicy Peanut Butter Tofu

A photo of a spicy peanut butter tofu on top of white rice garnished with scallions.

This delicious spicy peanut butter tofu recipe is delicious served over rice or noodles.

If you’re always wanted to bring some tofu into your meals, this is a perfect recipe to start with! Tofu soaks up delicious flavours like no other ingredient, and you’ll want the spicy and bold tastes of soy sauce, ginger, and chili sauce to be front and centre for this dish. Using unsweetened, natural peanut butter gives this dish an Asian-inspired flavour for those who like their dishes adventurous and unique. You can serve this recipe over rice or noodles for a spicy and convenient weeknight meal that you and your family will love.

Spicy Peanut Butter Tofu recipe

Yields 4 servings


2 packages / 700 g firm tofu, drained
45 ml / 3 tbsp soy sauce
2 g / 1/2 tsp garlic powder
2 g / 1/2 tsp ground ginger
56 g / 1/4 cup Canola Harvest margarine with olive oil, divided
10 g / 2 tsp minced garlic (about 2 cloves)
1/2 po (1 cm) piece ginger, peeled and minced (about 2 teaspoons)
4 large scallions, sliced
1 g / 1 tsp red chilli flakes
87 g / 1/3 cup unsweetened natural peanut butter
60 ml / 1/4 cup water
30 ml / 2 tbsp honey
15 ml / 1 tbsp lime juice
15 ml / 1 tbsp rice wine vinegar
15 ml / 1 tbsp Asian chili sauce, such as sriracha or sambal oelek
toasted chopped peanuts, to garnish


1. Slice each block of tofu into 1/2 inch (1 centimetre) slices. Slice each piece into two triangles.
2. Place tofu in a single layer on a large paper towel-lined dish. Cover with more paper towels and allow to drain for 15 minutes.
3. In a shallow dish, combine soy sauce, garlic powder and ground ginger. Add tofu and turn to coat. Marinate, flipping tofu pieces a couple times, for a minimum of 20 minutes or up to one hour.
4. While the tofu is marinating, prepare the sauce.
5. In a medium-sized pot, over medium heat, melt 2 tablespoons (28 grams) of Canola Harvest margarine. Add the garlic, ginger, chilli flakes, white and light green part of the scallions (reserve the dark green parts for garnish). Cook, stirring, for 3 minutes.
6. Reduce heat to medium-low and add the peanut butter, water, honey, lime juice, vinegar and chilli sauce. Remove from heat and stir until smooth. Set aside.
7. Place a large skillet over medium-high heat and melt 1 tablespoon (14 grams) of Canola Harvest margarine until bubbling.
8. Transfer the half of the tofu to the skillet. Cook tofu until well-browned; 3 to 4 minutes, each side. Transfer to a plate. Melt another tablespoon of Canola Harvest margarine in the hot skillet and fry the other half of the tofu.
9. Whisk any remaining marinade into the peanut sauce.
10. Add all the tofu to the skillet and fold in the sauce.
Serve warm over rice or noodles and garnish with the dark green slices of scallion and toasted peanuts.


• If you do not have unsweetened peanut butter, reduce honey to 1 tablespoon (15 milliliters).

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