Silken tofu with fried anchovies and peanuts

Silken tofu with fried anchovies and peanuts (4 servings)

Course: Entree
Cuisine: Fusion
Author: What To Cook Today
Print Recipe


  • 14-15 oz silken tofu
  • 8 oz of good quality medium to large dried anchovies
  • 8 oz of unsalted roasted peanuts
  • 3 Tbsp of cooking oil


  • 2 Tbsp soy sauce
  • 1/2 Tbsp sugar
  • 1 Tbsp sesame oil
  • 1 Tbsp of chili oil optional
  • 1 Tbsp of red chili paste optional
  • 1 Tbsp black vinegar


  • 2 stalks of green onions finely chopped


Preparing the tofu:

  • Drain the water off the tofu and very gently place on serving platter that will fit into a steamer. I found it easier with a steamer as it won't break the incredibly soft tofu. Steam the whole block of tofu for about 5 minutes. Remove from steamer and then carefully drain off the extra water that sip out from the tofu while steaming. Very gently, use a knife to slice the tofu on the platter to about 1/2-inch thickness and you can gently push them down so they lean on each other or you can arrange them to stack up. I did the latter for photography purpose. Set aside


  • Prepare the seasonings by mixing the soy sauce and sugar in a small sauce pan and cook until just the sugar melt. Remove from the heat. Add in sesame oil and the rest of the ingredients

Cooking the peanuts and anchovies

  • Heat about 3 Tbsp of oil in a large non-stick skillet. Add in the anchovies and fry until crispy. Dish out and place on an absorbent paper towel. Continue with the peanuts and fry until about golden brown, dish out and place on an absorbent paper towel. Mix the peanuts and anchovies together and sprinkle with a small pinch of salt

When ready to serve:

  • Pour the seasonings over the tofu and then top the tofu with the anchovies and peanuts mixture and garnish with the chopped green onions


You can totally make this into vegan by omitting the anchovies and make this gluten-free too by using Tamari 100% soy sauce