This almond butter tofu is pan-fried with garlic and ginger, then drenched in a luscious almond butter–lime sauce. It’s quick, easy, and pairs perfectly with rice for a scrumptious vegan dinner you’ll want to make again and again! This one can be ready in about 25 minutes.
Everyone loves peanut sauce, right? Personally, I could eat it by the spoonful, but I especially love it with tofu, in dishes like my sesame peanut noodles, peanut tofu bowls, and peanut butter tofu stir-fry. But nobody ever talks about almond butter sauce. Is it even a thing? Well, it is now, and let me tell you, it’s hella delicious. This almond butter tofu is my new favorite way to enjoy it!
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If you like peanut sauce, you’ll probably love almond butter sauce. They’re similar, but almond butter sauce is a bit creamier, slightly sweeter, and a little brighter in flavor. In this version, I added brown sugar, lime juice, and zest to really bring those qualities out. The sauce is delicious on its own (you’ll be licking the bowl!), but paired with pan-fried tofu, it turns into a meal that’s incredibly satisfying and seriously crave-worthy. Good thing it’s one of the easiest things ever to make — it comes together in about 25 minutes!
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Almond butter. Stick with creamy almond butter, and use a variety that’s unsweetened — almonds and possibly salt should ideally be the only ingredients.
- Soy sauce. Tamari or liquid aminos can be substituted if needed.
- Lime juice. Use freshly squeezed juice for the best flavor (not bottled!).
- Brown sugar. Use organic brown sugar to keep the recipe vegan — conventional brown sugar is often processed using animal bone char.
- Lime zest.
- Sriracha sauce. Be careful, as many popular brands of sriracha are made with conventional sugar and may not be vegan. I’ve linked to the vegan brand that I use in the recipe card.
- Water.
- Vegetable oil. You can use any neutral high-heat oil you like, such as peanut, avocado, or coconut oil.
- Tofu. I like making this recipe with super-firm tofu. Extra-firm tofu will also work, but must be pressed first.
- Garlic.
- Ginger.
- Sliced almonds. Slivered almonds are fine, too!
- Cooked rice. Any variety will work. I’m a fan of jasmine rice with this dish.
- Steamed vegetables. This recipe makes plenty of sauce, so don’t hesitate to add some veggies on the side or mix them right in. Broccoli is a great choice!
- Scallions. Also known as green onions.
- Fresh cilantro. You can skip this if you’re not a fan.
How It’s Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Preheat. Heat your oven to 400°F for toasting your almonds.
Step 2: Make the sauce. Whisk your almond butter, soy sauce, lime juice, brown sugar, lime zest, and sriracha together, then thin the mixture with a few tablespoons of water. Get it pourable, but still creamy.
Step 3: Make the tofu. Heat your oil in a skillet, then add cubed tofu. Cook the tofu cubes for a few minutes, turning them once or twice, until they’re golden brown and crispy.
Step 4: Toast the almonds. Spread the almonds out on a baking sheet and pop it into the oven for about 5 minutes. Keep an eye on them and stir them once or twice to ensure even baking.
Step 5: Cook the aromatics. Push the tofu to the side, then add minced garlic and ginger. Sauté the aromatics for about a minute, stirring constantly to prevent burning.
Step 6: Add sauce. Pour the sauce over the tofu, give it a quick toss, then continue cooking everything for 1 to 2 minutes to thicken the sauce. Add a little extra water if it gets too thick.
Step 7: Serve. Your almond butter tofu is ready to enjoy! Plate it up with some rice and, if you like, veggies, then top it with a sprinkle of chopped scallions.
Variations
- Make it spicy. Dial up the sriracha or add some chili oil for extra heat.
- Serve over noodles. Skip the rice and serve your almond butter tofu with your favorite Asian noodles, such as rice noodles, ramen, or soba noodles.
- Make it a stir-fry. Make some extra sauce (multiply the batch by 1 ½ or 2), then, once the tofu is finished cooking (step 3), remove it from the skillet and transfer it to a plate. Add some veggies to the skillet and stir-fry them, then return the tofu to the skillet and resume making the recipe as written.
Frequently Asked Questions
Yes! Just substitute gluten-free tamari for the soy sauce.
Nope! Almond butter is the main ingredient, so that won’t work. But you may want to give my sesame sriracha tofu a try — it’s very similar but made with tahini.
Lots of veggies will work! Try broccoli, green beans, bell peppers, baby corn, or snap peas.
Leftover almond butter tofu will keep in an airtight container in the fridge for about 3 days. Reheat them in the microwave or in a skillet on the stove, adding a few splashes of water if the sauce has dried up too much.
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Almond Butter Tofu
This almond butter tofu is pan-fried with garlic and ginger, then drenched in a luscious almond butter–lime sauce. It’s quick, easy, and pairs perfectly with rice for a scrumptious vegan dinner you’ll want to make again and again! This one can be ready in about 25 minutes.
Ingredients
- ⅓ cup creamy almond butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons organic brown sugar
- 1 teaspoon lime zest
- 1 teaspoon sriracha sauce, or to taste
- 4 tablespoons water, or as needed
- 1 tablespoon vegetable oil
- 1 (16 ounce/454 gram) package super-firm tofu, cubed (about ½-inch pieces)
- 1 garlic clove, minced
- 1 tablespoon freshly grated ginger
- ¼ cup sliced almonds
For Serving
- Cooked rice
- Steamed vegetables (optional)
- Chopped fresh scallions
- Chopped fresh cilantro
Instructions
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Preheat the oven to 400°F.
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Whisk the almond butter, soy sauce, lime juice, brown sugar, lime zest, and sriracha sauce together in a medium bowl. Thin the mixture with water, adding a bit at a time until it reaches a creamy but easily pourable consistency, about 4 to 5 tablespoons. Set this aside.
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Coat the bottom of a medium skillet and place it over medium heat. Give the oil a minute to heat up, then add the tofu cubes, arranging them in a single layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice, until they’re golden brown and crispy.
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While the tofu cooks, arrange the almond slices in an even layer on a baking sheet. Bake the almonds for about 5 minutes, until lightly browned. Keep a close eye on them, as they can burn quickly, and stir if needed, as they can sometimes bake unevenly.
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Push the tofu to the side, creating some space on the bottom of your skillet, then add the garlic and ginger to the space you just made. Sauté the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
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Stir to combine the tofu with the garlic and ginger, then pour the almond butter sauce over the tofu. Stir to combine, then let the tofu simmer in the sauce for 1 to 2 minutes, until it thickens a bit and clings to the tofu. You can thin the sauce with a bit of extra water if it becomes too thick.
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Remove the skillet from heat. Serve immediately over rice and optionally with veggies, topping each portion with a sprinkle of toasted almonds, fresh cilantro, and sliced scallions.
Notes
Nutrition information does not include accompaniments.
Nutrition
Calories: 286kcal | Carbohydrates: 15g | Protein: 15g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Sodium: 605mg | Potassium: 421mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 3mg