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Have you ever had silken tofu so good you forgot it was, well… tofu? Like the kind that just melts in your mouth, but is smothered in a sauce so flavour-packed, you’re basically licking the plate clean?
This isn’t your average tofu moment. We’re talking soft, creamy silken tofu, lightly steamed (or straight from the fridge if you’re feeling lazy), drenched in a rich, savoury peanut sauce with a little heat, a little zing, and a lot of umami. Topped with crunchy bits, fresh herbs, and a squeeze of lime – it’s giving restaurant-style but made in your kitchen, no fuss.
Whether you’re already a tofu lover or still on the fence, this one’s got that oh damn factor. Plus, did I mention it’s all made in just 5 MINUTES?! Yep, that’s right! Easy, no cooking or crazy prep work involved.
Ingredients you will need
- Silken tofu
- Natural smooth peanut butter
- Tamari or gluten-free soy sauce
- Maple syrup or coconut sugar
- Garlic
- Ginger
- Water
- Gochujang
Why you will love this 5 Minute Silken Tofu with Peanut Sauce
It’s ridiculously easy. No frying, no baking – just steam (or don’t) your tofu and whisk up a sauce. That’s it. Weeknight magic.
The sauce is next level. Creamy peanut butter, savoury tamari, a little zing, and that cheeky kick of gochujang… it’s bold, balanced, and totally addictive.
Texture heaven. Silken tofu gives you that melt-in-your-mouth softness, while the crunchy toppings bring the contrast. Think creamy + crispy = chef’s kiss.
High in plant-based protein, naturally gluten-free, and packed with flavour. Basically, it’s your new go-to when you want something nourishing and wildly delicious.
How to make it (casual, no-fuss style)
Prep your tofu
Grab a block of silken tofu (the soft kind, usually in a tub). Carefully remove it from the packaging – it’s delicate, so don’t manhandle it.
Pro tip: You can serve it cold (super refreshing in summer) or steam it for 5 mins if you want it warm and even softer.
Make the sauce
In a small bowl, whisk together all the sauce ingredients. Mix until smooth and glossy. Adjust the water depending on how pourable you want it – thick enough to coat, but not gloopy.
Plate it up
Gently place your tofu block on a plate – and by gentle I mean very gently, as silken is prone to falling apart (unless of course you don’t mind a rustic look anyway then don’t worry about it too much). Pour the peanut sauce generously over the top – let it run down the sides like a silky dressing.
Garnish like you mean it
Top with:
- Crushed roasted peanuts
- Chili crisp or chili oil drizzle
- Sliced green onion or coriander
- Crispy garlic or shallots (store-bought is fine)
- A little squeeze of lime for freshness
Recipe tips and substitutions
- Be gentle with silken tofu. It’s soft and delicate – slide it out of the container carefully, and use a spoon or offset spatula if needed. No need to press it!
- Steam it or don’t. Warm tofu gives a soft, comforting vibe (especially in cooler months), but cold tofu is super refreshing and holds its shape better. Totally up to you.
- Make the sauce first. This gives time for the flavours to meld and makes assembly a breeze.
- Thin your sauce gradually. Add warm water a little at a time until it’s glossy and pourable – too much and it gets watery fast.
- Go wild on toppings. Crunchy peanuts, crispy garlic, sesame seeds, chilli crisp, herbs… this is your texture moment.
- No gochujang? Swap with sriracha or chilli oil for heat. Or leave it out if you’re not into spice – it’ll still be super tasty.
- Peanut allergy? Use almond butter, cashew butter, or even tahini for a different (but still delish) twist.
- No maple syrup? Monk fruit sugar, coconut sugar, agave, or even a little date syrup will work in a pinch.
- Tamari vs soy sauce: Tamari is gluten-free, but if you’re not avoiding gluten, regular soy sauce is perfect.
More recipes you might like
Easy Salt and Pepper Tofu
Vegan Agedashi Tofu
Peanut Tofu Lettuce Cups
Tofu, Wood Ear Mushroom & Chive Wontons in Chilli Broth
Vegan Whipped Ricotta with Roasted Tomatoes
5 Minute Silken Tofu with Peanut Sauce
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Creamy silken tofu smothered in a rich, spicy peanut sauce that’s bold, nutty, and packed with flavour. Ready in just 5 minutes – no cooking required!
Ingredients
- For the tofu
1 Block of Firmer Silken Tofu
- Peanut Sauce
2 tbsp Natural Peanut Butter
1 tbsp Tamari or Gluten-Free Soy Sauce
1 tbsp Maple Syrup or Coconut Sugar
1 tsp Gochujang
1 Garlic Cloved, minced
1/2 tsp Fresh Ginger, minced
1-2 tbsp Water, to thin sauce
- Optional garnishes
Chilli Oil
Toasted Sesame Seeds
Crushed Peanuts
Crispy Shallots or Garlic
Thinly Sliced Spring Onion
Fresh Coriander
Lime Wedge
Directions
- Gently remove the silken tofu from its container. Pat it dry slightly and transfer to a serving plate. Steam if you prefer it warm – it’s beautiful either way. To steam, place plate in the microwave with a cup of water next to it or use a steaming basket or frypan with lid filled with a few centimetres of water.
- Whisk everything together in a bowl until smooth and pourable. Add warm water little by little until it’s the consistency of thick cream. You don’t want it like liquid where you can’t scoop it up with the tofu.
- Spoon that peanut sauce generously over your tofu block. Let it drip down the sides for drama. Top with all the crunchy bits and fresh herbs.
- As a starter, light lunch, or part of a bigger spread with jasmine rice and greens.
Notes
- Using a slightly firmer silken tofu in this recipe to avoid it falling apart when handling.
