By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
982 cal · 45 min
Braised Tofu in Spicy Peanut Sauce
Recipe GLPR975e14956b1236
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Average rating: 3.8 (1)
Silky tofu steaks braised in a rich, aromatic sauce made from peanut butter, coconut milk, and bold Asian flavors. Fresh ginger, lemongrass, shallots, and jalapeños create layers of warmth and complexity. Finished with fresh chives for a bright, herbaceous touch. A satisfying plant-based main course bursting with Southeast Asian character.
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Ingredients
600 g Extra-firm tofu, cut into 4 steaks
50 ml Vegetable oil
20 tbsp Peanut butter
80 ml Coconut milk
1 tbsp Soy sauce
7 g Fresh ginger, thinly sliced
21 g Lemongrass stalks, finely chopped
50 g Shallots, thinly sliced
21 g Jalapeño peppers, thinly sliced
250 ml Water
1 tbsp Fresh chives, for garnish
Directions
Pat the tofu steaks dry with paper towels to remove excess moisture, which helps them brown more evenly.
Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, carefully place the tofu steaks in the pan. Sear for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
In the same skillet, reduce heat to medium. Add the sliced shallots and cook for 2 minutes until softened and fragrant. Stir in the sliced ginger, chopped lemongrass, and jalapeño slices. Cook for another minute.
Whisk together the peanut butter, coconut milk, soy sauce, and water in a small bowl until smooth and well combined. Pour this sauce mixture into the skillet with the aromatics.
Stir the sauce well to blend all ingredients. Bring to a gentle simmer over medium heat.
Return the seared tofu steaks to the skillet, nestling them into the sauce. Reduce heat to medium-low and simmer for 15-18 minutes, allowing the flavors to meld and the sauce to thicken slightly. Baste the tofu occasionally with the sauce.
Transfer the tofu steaks to serving plates and spoon the peanut sauce over and around them. Garnish with fresh chopped chives and serve hot.
Comments
Lemongrass will require a trip to an Asian market or specialty section; Harris Teeter and Kroger occasionally stock it but cannot be relied upon, so budget an extra stop for Charlotte-area options like H-Mart. The dish itself is cheap—peanut butter and tofu are pantry staples at every major chain—but the 45-minute stated time glosses over pressing ginger and shallots and simmering the sauce to meld flavors, making the real prep closer to an hour. It reheats well and feeds four generously, and the spice level scales easily, but lemongrass is a non-negotiable ingredient that defines the flavor and cannot be substituted without losing the dish's identity.
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