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Crispy Tofu and Asian Greens with Peanut Sauce


  • 14 oz medium/firm organic tofu
  • 1 bunch mixed asian greens (tatsoi, bok choy) or substitute chard or kale
  • 2 Tbsp vegetable oil
  • 2 pinches red chili flakes
  • 1/2 cup organic peanut butterĀ 
  • 2 Tbsp soy sauce
  • 1 lime, juiced
  • 1 Tbsp water
  • crushed peanuts, for garnish


1. Slice tofu into strips or cubes and pat dry; roughly chop greens. Pan-fry tofu in vegetable oil until it browns on all sides, about 4 - 8 minutes; remove tofu from pan and pour off all but a little of the oil. Add greens and pinch or two of red chili flakes, and continue cooking until vegetables turn dark green, about 3 minutes.

2. Mix together half cup of peanut butter, couple Tbsp of soy sauce, and fresh lime juice to taste; add a bit of water if necessary to get a nice consistency.

3. Add sauce to the pan along with the reserved tofu and toss to coat. (You may not need to use all of the sauce, depending on how much greens/tofu you have). Garnish with crushed peanuts and serve.

Adapted from Mark Bittman's Kitchen Express

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