Thai Peanut Tofu with Steamed Vegetables

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  • 1 pound firm tofu, drained
  • 1 cup San-J Thai Peanut Sauce
  • 2 cups fresh broccoli florets
  • ½ cup carrots, thinly sliced
  • ½ cup canned water chestnuts, thinly sliced
  • 2 green onions, thinly sliced


Servings: 4

Drain the tofu and wrap in a clean towel or paper towels. Press the tofu for at least 15 minutes by adding weight to it. Once pressed, cut the tofu into bite-sized cubes and place in a large sealable container. Pour the San-J Thai Peanut Sauce over the tofu and stir gently to combine. Marinate at least 1 hour or up to 4 hours.

Preheat oven to 375°F. Remove and reserve any excess marinade from the tofu. Place the tofu cubes on a lightly oiled baking sheet. Bake for 45 minutes until golden brown. Drizzle the tofu with 3 tablespoons of the reserved marinade and bake for another 5 minutes.

While the tofu bakes, prepare the steamed vegetables. Place the broccoli in a steamer basket over boiling water and cook for 4 minutes. Add the carrots and steam for 3 minutes. Add the water chestnuts and steam for 1 minute. Remove from the heat and spoon the vegetables onto a large serving platter. Place the tofu over the steamed vegetables, garnish with the green onion and serve immediately.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Product Used

Thai Peanut Sauce

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