What I love the most about South-Asian, and particularly Thai food, is that it is so versatile and adaptable. Most dishes are traditionally dairy free; coconut milk and nut pastes are typically used to make soups and sauces richer. This makes Thai food fantastic for adapting to a vegan or plant-based diet. Similarly, tofu is very popular in South-Asian dishes, and it’s the perfect meat-free swap to ‘veganise’ any dish.
Many traditional Thai dishes are also gluten free, using rice or rice noodles as the base, and if you follow my recipe for oven-baked crispy tofu, you won’t have to worry about any flours either to make it crispier.
Gluten free, dairy free, plant-based and healthy; this Thai Peanut Butter Tofu recipe is perfect if you have different dietary requirements to cater to. No need to swap out core ingredients or settle for less flavour to make it diet friendly; this recipe is naturally bursting with flavour using the best ingredients nature has to offer.
Thai Peanut Butter Tofu
- Pat dry the tofu to remove all the water. Cut into 1 inch cubes. Place on a baking tray and bake for 35 - 45 minutes depending on brand and how firm you like it. Turn once after about 25 minutes. Option to pan fry in a little olive oil if you prefer. I just like how firm it goes if you bake it and you don't need flour or a starch.
- Mix the dressing ingredients together in a bowl with a hand whisk until smooth. Adjust seasoning to taste.
- Cook noodles as per the packet instructions. Drain. Option to toss in a little olive and a pinch of salt.
- Toss tofu through peanut sauce and warm through. Serve This Peanut Tofu over noodles and top with peanuts, spring onion, sesame seeds, red pepper flakes and fresh coriander.