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This crispy tofu and snow pea dish is simple to make and packed with bold flavors and wholesome ingredients. Whether you bake them in the oven or air-fry, you’ll get a satisfying plant-based protein that is satisfying and delicious!
We are a family of tofu lovers! Whenever tofu is on sale, I always stock up! We love them from soft to extra-firm textures. The extra-firm tofu was on sale and so this was one of the dishes I made with that! Simple and tasty and the family devoured it!
Why you’ll love this
For a deliciously crisp and flavorful plant-based meal, try this Crispy Tofu and Snow Peas with Peanut Sesame Sauce. The tofu is baked or air-fried until golden brown, while the snow peas develop a slight char that enhances their natural sweetness. The rich, nutty peanut sesame sauce ties everything together, making it a satisfying dish for any occasion.
Crispy Tofu and Snow Peas with Peanut Sesame Sauce
Ingredients
For the Crispy Tofu:
- 397 g extra-firm tofu pressed for at least 30 minutes
- 1 Tbsp oil
- 1 Tbsp soy sauce
- 1 Tbsp cornstarch
For the Roasted Snow Peas:
- 8 oz snow peas remove the tough strings
- 1 Tbsp oil
- Salt and pepper to taste
For the peanut sesame sauce: (adjust to your taste preference)
- 60 g smooth or crunchy peanut butter
- 1 Tbsp roasted sesame oil
- 1 tsp toasted white sesame seeds
- 1 tsp unseasoned rice vinegar
- 1 Tbsp soy sauce or more as needed
- 1 Tbsp brown sugar or more as needed
Topping: (optional)
Instructions
Press the tofu:
- Remove the tofu from its packaging and drain any excess liquid. Wrap the tofu block in a clean kitchen towel or absorbent paper towels.
- Let it press for at least 30 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.
- Place the wrapped tofu on a plate or a rimmed cutting board (to catch liquid) and set a heavy object (such as a cast-iron skillet or a few cans) on top.
Prepare snow peas:
- Not all snow peas have tough strings, but if they do, they will run along the edges.
- Use your fingers to pinch or cut off the tip of the snow pea where the stem was attached. After snapping the stem, gently pull downward along the curved side of the pod to remove the fibrous string.
- Once the strings are removed, rinse the snow peas under running water and pat them really dry with absorbent paper towel
- Toss them in oil and some freshly ground black pepper and salt
Cook the tofu and snow peas (oven method):
- The tofu and snow peas can be cooked on the same half-sheet baking pan
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. You can use aluminum foil too, just make sure you use non-stick spray so they won't stick to the foil
- Put the pressed tofu cubes in a large mixing bowl. Add oil, soy sauce, and cornstarch. Gently toss them to evenly coated the pieces as much as you can
- Spread the tofu in a single layer on one half of the prepared baking sheet. Then I kinda fold the foil a bit to create a "separator" so I can spread the seasoned snow peas on the other half. Spread the seasoned snow peas in one layer
- Bake for 20 minutes, then toss and flip the tofu and remove the snow peas from the pan as they should have been nicely roasted by now
- Bake the tofu for an additional 10 minutes until the tofu pieces are golden brown and crispy on the outside.
Cook the tofu and snow peas (Air-fryer method):
- Line the air fryer basket with parchment paper. Cook the snow peas separately from the tofu.
- Arrange the tofu in a single layer, and cook in batches if needed. You don't want to overcrowd the air fryer basket
- Air fry at 375°F (190°C) for 10-15 minutes, shaking the basket and flipping the tofu halfway through cooking.
- Check after 5 minutes to ensure even crispiness.
- Air fry the snow peas at 350°F (175°C) for 5 minutes, shaking the basket occasionally. Cook until slightly charred and tender. The timing depends on the air fryer. So you it may cook faster or longer than the time I mentioned here
Prepare the peanut sesame sauce:
- In a small bowl, whisk together peanut butter, sesame oil, sesame seeds, rice vinegar, soy sauce, and brown sugar. Stir until smooth and well combined. Store in the fridge for up to one week if making in advance.
Assembling:
- Arrange the crispy tofu and roasted snow peas on a serving plate. Drizzle with the peanut sesame sauce just before serving. Sprinkle some crispy shallots on top
*Nutrition facts are just estimates and calculated using online tools*
Ingredients and substitutions
1. Extra-firm tofu
I don’t recommend substitution extra-firm tofu with other texture like firm or medium firm. They contain more liquid
2. Oil
You can use any neutral-tasting oil with high smoke point like avocado oil
3. Soy sauce
You can use tamari for gluten-free option
4. Cornstarch
You can use arrowroot starch as an alternative
5. Snow peas
You can also use sugar snap peas or green beans
6. Peanut butter
Smooth or crunchy peanut butter works here. The crunchy peanut butter gives some texture. You can also use almond butter or other nut butter of your choice
7. Roasted sesame oil
Do not use raw sesame oil (untoasted). They do not have any flavor
8. Unseasoned rice vinegar
If you don’t have any, you can use apple cider vinegar or regular distilled white vinegar, though you may want to cut down a bit as it is a bit stronger compared to rice vinegar
9. Brown sugar
You can use maple syrup for refined-sugar free option
Tips & variations
1. For extra crunch, add toasted sesame seeds or crushed peanuts before serving.
2. Spice it up by adding a dash of sriracha or red pepper flakes to the sauce.
3. Swap the snow peas for other veggies like broccoli, asparagus, or bell peppers for variety.
4. Serve with rice, noodles, or salad to make it a complete meal.
