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Peanut-Chili Silken Tofu

Premium

5 min

Snack

Side

10 ingredients or less

No cook
When tofu is prepared like this, I could happily eat the whole block myself! In this recipe, warm, custardy silken tofu is topped with a glossy peanut-chili sauce and finished with crunchy peanuts, green onions, and chili crisp. It’s comforting, bold, and perfect to enjoy on its own as a snack or served alongside your favourite savoury meal.

Servings

Total

5 min

Prep

5 min

Contains

Soy symbol

soy

Peanut symbol

peanut

Sesame symbol

sesame

Swap out

Gluten symbol

gluten

Free from

Treenut symbol

tree nut

Ingredients

Tofu

  • 14 oz (400g)
    silken tofu

Peanut-chili sauce

Toppings

  • 1 Tbsp (9g)
    salted roasted peanuts, finely chopped
  • 1
    stalk green onion, thinly sliced
  • ½ tsp
    chili crisp (optional)

Directions

  1. Warm the silken tofu, or enjoy it straight from the package. To steam it, place it on a heatproof plate in a bamboo steamer over simmering water. Cover and steam for 4 to 5 minutes, until warmed through*.
  2. Carefully pour off any liquid released from the tofu.
  3. In a small bowl, whisk together the peanut sauce ingredients until smooth**.
  4. Pour the sauce generously over the warm tofu.
  5. Top with the chopped peanuts and green onions. Finish with extra chili crisp if using, and enjoy!

Notes

  • * Alternatively, place the tofu on a heatproof plate and microwave uncovered for 2 minutes at 600W, or until just warmed through.
  • ** If the mixture is too thick, add a small splash of water.

Storage

  • Best enjoyed fresh for the best texture.
  • Store the tofu and sauce separately in separate airtight containers in the fridge for up to 2 days.
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Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

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Marguerite De Valois - May 27, 2026, 2:21 p.m.

J'ai adoré ! Je l'ai fait avec le tofu de pois cassés, le réchauffé à la vapeur l'a rendu un peu moumou, si je veux une présentation plus chic je pense qu'il faudra le faire au four. Je l'ai accompagnée d'une petite salade c'était la régalade

PUL small logo PUL Team - May 27, 2026, 6:01 p.m.

Ohh we're smiling from ear to ear, Marguerite! It means a lot that the recipe was enjoyed 🫶✨

Reply
Phillipa - April 25, 2026, 11:06 p.m.

Very rich but absolutely delicious. It paired really well with vegetable fried rice, plain noodles and the Korean cucumber salad.

PUL small logo PUL Team - April 26, 2026, 12:36 a.m.

Thanks a bunch for sharing your experience with this one, Phillipa ☺️

Reply
Leah - April 17, 2026, 4:33 a.m.

Easy and tasty! Might be my new favorite.

Reply