Crispy tofu and chickpeas in a thick and creamy peanut sauce. This dish comes together quickly, and is the perfect, QUICK vegetarian meal that the whole family can enjoy!
I’ve always loved tofu, and I grew up in a household with very little meat, which worked out well! My parents are pescatarians, and have been for as long as I can remember, which meant most nights dinner was vegetables or seafood. My mom used to make a crispy baked tofu, brushed with hoisin sauce, and that flavor is super nostalgic to me, even today.
Now, as an adult, I still like to prepare vegetarian meals with tofu weekly. It’s an affordable way to feed my family of 5, and so many meals can be made with it.
I have a 7-year old daughter who is VERY picky, and could truthfully could live off of peanut butter and honey sandwiches and strawberries. Since she’s such a peanut lover, and absolutely will not eat meat (which is totally fine with me, by the way!), I decided to develop a vegetarian recipe with peanut butter just to see if she would eat it. She was still unsure, but let me tell you, my 3-year old and 10-month old were BIG BIG fans! My husband and I were too, so crispy peanut tofu is a major win for us!
HOW TO MAKE CRISPY PEANUT TOFU AND CHICKPEAS
Tofu typically comes in a small rectangular block. Cut this rectangle into 1-inch cubes by cutting the rectangle in half crosswise. Next, cut the rectangle into 3 equal strips. Cut each strip into 4 equal pieces, creating 1-inch cubes.
Use 3-4 layers of paper towels, and place tofu cubes in a single layer onto the paper towels. Top with 3-4 more layers of paper towels, and place a flat weight on top of the tofu (you could use a cutting board, or something similar). This will press the excess water out of the tofu so it becomes crispier and doesn’t stick to your pan when browning.
It seems like a small step, but removing the excess water really does make a HUGE difference.
Start with a block of tofu. Cut tofu in ½, crosswise. Cut into 3 strips, lengthwise. Cut into 4 sections, crosswise to get 1-inch cubes. 
Place on 3-4 layers of paper towels. Top with more paper towels and weigh down with a cutting board.
COOK THE TOFU AND CHICKPEAS!
Next, heat avocado oil in a medium, non-stick skillet over medium high heat. Place tofu in the pan, and let cook 8-10 minutes, turning every 1-2 minutes, until all sides are browned and crispy. (Note: if you only have a small non-stick skillet, work in batches.)
Be sure to allow the tofu to brown completely on one side before turning to a new side. This will help prevent the tofu from sticking to the pan.
Set aside tofu, and place drained and rinsed chickpeas in the pan. Cook, stirring often, 3-4 minutes, or until lightly browned. Remove from the heat, and set aside.
TIME TO MAKE THE PEANUT SAUCE
Return pan to the heat, and place sesame oil in pan. Add garlic, and cook, 2-3 minutes, or until tender and just beginning to brown. Whisk in peanut butter, hoisin sauce, soy sauce, rice vinegar, chili paste, ginger, and salt. Let mixture come to a simmer, and very slowly whisk in vegetable broth (or water). Return sauce to a simmer, and stir in tofu and chickpeas. Stir until tofu and chickpeas are heated through, about 2-3 minutes.
Remove from heat and serve with rice and broccoli. Top with sliced green onions, and enjoy!
WANT TO PREP THIS DISH AHEAD OF TIME?
I love a good make-ahead meal, and I try to create recipes that can either be made ahead and reheated or atleast have components that can be made ahead of time.
If you’re a weekend warrior when it comes to meal prepping, you can always make the rice and broccoli ahead of time!
To make the sauce ahead of time, simply follow the steps for the sauce only. At the last minute, brown your tofu and chickpeas, and simply stir in the sauce with the heat on low. Stir until the sauce is heated through and has coated the crispy tofu and chickpeas.
Simply reheat the broccoli and rice in the microwave and top with peanut mixture. Top with green onions and enjoy!
Let me know what you think over on Instagram @thesugarandsaltco!
Want more quick, family friendly recipes? Check out the links below!
Crispy Peanut Tofu and Chickpeas
Ingredients
- 1 container container (14 oz) extra firm tofu, cut into 1-inch cubes
- 1 can chickpeas (15 oz), drained and rinsed
- 2 TBSP avocado oil
- 2 TBSP sesame oil
- 2 cloves garlic, finely minced
- ⅓ cup natural peanut butter, creamy
- 3 TBSP hoisin sauce
- 2 TBSP soy sauce
- 2 TBSP rice vinegar
- 2 tsp chili paste, optional
- 1 tsp ground ginger
- ½ tsp coarse Kosher salt
- ¾ cup vegetable broth or water
- 4 cups broccoli florets, steamed
- 2 cups cooked white rice (1 cup uncooked)
- 2-3 each green onions, thinly sliced
Instructions
- Using 3-4 layers of paper towels, place tofu cubes in a single layer. Top with 3-4 more layers of paper towels, and place a flat weight on top of the tofu (you could use a cutting board, or something similar). This will press the excess water out of the tofu so it becomes crispier and doesn’t stick to your pan when browning.
- Once excess water has been pressed out of the tofu, heat avocado oil in a medium, non-stick skillet over medium-high heat. Place tofu in the pan, and let cook 8-10 minutes, turning every 1-2 minutes, until all sides are browned and crispy. (Note: if you only have a small non-stick skillet, work in batches.
- Set aside tofu, and place drained and rinsed chickpeas in the pan. Cook, stirring often, 3-4 minutes, or until lightly browned. Remove from the heat, and set aside.
- Return pan to the heat, and place sesame oil in pan. Add garlic, and cook, 2-3 minutes, or until tender and just beginning to brown. Whisk in peanut butter, hoisin sauce, soy sauce, rice vinegar, chili paste, ginger, and salt. Let mixture come to a simmer, and very slowly whisk in vegetable broth (or water). Return sauce to a simmer, and stir in tofu and chickpeas. Stir until tofu and chickpeas are heated through, about 2-3 minutes. Remove from heat and serve with rice and broccoli. Top with sliced green onions, and enjoy!
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