20-Min Cold Tofu with Hoisin Peanut Lime Sauce
Make this easy Hoisin Peanut Lime Cold Silken Tofu recipe in 20 minutes! Enjoy a savory, sweet & tangy vegan meal, appetizer, or snack. Get the recipe!
Ingredients
- 1 package silken tofu (approx. 14-16 oz / 400-450g)
- ¼ cup creamy peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp lime juice freshly squeezed
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger grated
- 1 clove garlic minced
- 1-2 tbsp water or as needed to thin sauce
- ½ tsp Sriracha or to taste (optional)
- 2 tbsp chopped peanuts for garnish
- 2 tbsp fresh cilantro chopped, for garnish
- 1 green onion thinly sliced, for garnish
- ½ tsp sesame seeds for garnish (optional)
Instructions
- Prepare the sauce: In a small mixing bowl, combine peanut butter, hoisin sauce, lime juice, soy sauce, sesame oil, grated ginger, minced garlic, and Sriracha (if using). Whisk well until smooth.
- Add 1-2 tablespoons of water, one tablespoon at a time, whisking until the sauce reaches your desired consistency. It should be pourable but not too thin.
- Prepare the tofu: Carefully drain the silken tofu from its packaging. You can gently press it between a few sheets of paper towel to remove excess water, but be very gentle as silken tofu is delicate.
- Slice the block of tofu into desired shapes and sizes. Common options include thick slices, cubes, or triangular pieces. Arrange the tofu neatly on a serving plate or in individual bowls.
- Assemble and serve: Generously spoon or drizzle the Hoisin Peanut Lime Sauce over the arranged cold tofu.
- Garnish with chopped peanuts, fresh cilantro, thinly sliced green onions, and a sprinkle of sesame seeds, if desired. Serve immediately and enjoy!
Notes
For an extra kick, add a pinch of red pepper flakes to the sauce. If you prefer a warmer dish, you can briefly steam the tofu for 2-3 minutes before serving, then cool slightly before adding the sauce. The sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. You may need to whisk in a little water to thin it again before serving.
