This recipe comes from Sally’s friend Will Viederman, and it’s great for kids who are scared of tofu (tofu chickens! ha ha) because the peanut butter in the sauce makes it taste so familiar and good.

kitchen gear

  • Cutting board
  • Sharp knife
  • Clean dish towel or paper towels
  • Measuring spoons
  • Measuring cup
  • Small bowl
  • Fork
  • Skillet
  • Spatula



  • 1 (14-16 oz.) container firm or extra-firm tofu
  • 1 tablespoon canola or peanut oil
  • 1⁄4 cup peanut or almond butter
  • 2 tablespoons warm water
  • 1 1⁄2 tablespoons soy sauce
  • 1 1⁄2 tablespoons lime juice
  • 1 garlic clove, peeled and minced*



  • Pull the plastic off the tofu container (you may need to cut it with a knife) and tip the liquid out of it. Now put a dish towel or two layers of paper towel on the cutting board and put the tofu on top. Let drain 20 minutes, then put the dish towel in the wash or the paper towels in the trash.
  • Put the tofu on the cutting board and cut it into 4 equal pieces, then cut each of those pieces in half the other direction to end up with 8 pieces.
  • Put the peanut butter and water in the small bowl and using the fork, mix until well combined.
  • Add the soy sauce, lime juice, and garlic (if you want), and mix again. Set aside.
  •  Put the skillet on the stove and turn the heat to medium. When it is hot, carefully add the oil.
  • Add the tofu and cook until it is golden underneath, about 3 minutes. Using the spatula, turn the tofu over and cook until golden, 3-4 minutes.
  • Serve right away drizzled with the peanut sauce and optional toppings below.



Add any of the following extras to each serving:

  • 1 teaspoon chopped fresh cilantro or basil leaves
  • 1 teaspoon chopped scallion greens
  • 1/4-1/2 teaspoon chili sauce (Sriracha).

*“Minced” means finely chopped.

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