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+ servings

Velvet Tofu Bowl with Peanut Ginger Sauce

A tofu bowl with chick peas and green beans
A quick and simple way to prepare tofu
Freya
4.96 from 62 votes
Prep 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Equipment

  • Saucepan
  • Whisk
  • Ziplock Bag
  • Chopping Board
  • Shallow dish

Ingredients

For the Velvet Tofu

  • 1 pk Firm Tofu - drained and dried
  • ¼ cup Cornflour
  • 2 tbsp Sesame Seeds
  • Salt and Pepper
  • ¼ cup Soy Milk - unsweetened, or plant-based milk of your choice
  • 2 tbsp Sunflower Oil - for frying

Peanut Ginger Sauce

  • ¼ cup Sweet Chilli Sauce
  • 1 tsp fresh Ginger - grated
  • 1 tbsp Sesame Seeds
  • 1 tbsp Soy Sauce
  • ½ tsp Sesame Oil
  • 1 tbsp Peanut Butter
  • 1 tsp Maple Syrup
  • 1 tbsp Cornflour - whisked with 2 tbsp water

Instructions

To make the Velvet Tofu

  • Drain and dry your tofu.
  • Cut tofu into cubes
  • Pour the milk into your shallow bowl. Add the tofu to the bowl, coating it.
  • In the ziplock bag, add the cornstarch, sesame seeds and seasoning.
  • Drop the cubes of tofu into the ziplock bag (not the milk though!) and gently shake the bag until the tofu is coated in the mixture.
  • In a frying pan, heat 4 tbsp vegetable oil until it starts to shimmer slightly.
  • Carefully drop the velvetted cubes of tofu into the hot oil and fry on each side until light golden brown. This should only take a couple of minutes.
  • Remove from the oil and drain.

Peanut Ginger Sauce

  • Add all the ingredients into a small saucepan. Bring up to the boil and stir vigorously with a whisk until it thickens. Remove from heat immediately.
  • To serve, drop the cubes of tofu into the sauce and coat thoroughly.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Velvet Tofu Bowl with Peanut Ginger Sauce
Serving Size
 
200 g
Amount per Serving
Calories
293
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
9
g
Sodium
 
442
mg
19
%
Potassium
 
91
mg
3
%
Carbohydrates
 
23
g
8
%
Fiber
 
2
g
8
%
Sugar
 
10
g
11
%
Protein
 
12
g
24
%
Vitamin A
 
59
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
208
mg
21
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.