Chilled Tofu with Peanut Sauce

By Ali Slagle

Updated July 23, 2025

Chilled Tofu with Peanut Sauce
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(108)
Comments
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This no-cook recipe loosely follows the Chinese traditions of liangban tofu and bang bang sauce by topping cold, silken tofu with a fiery, tangy peanut sauce and raw celery. Eaten together, it is creamy and crunchy, hot and cold, intense and mild all at once. (The combination of peanut butter and celery might happily remind you of ants on a log, the childhood snack.) Eat with hot, steamed rice alongside, if you like.

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Ingredients

Yield:2 servings
  • ¼cup crunchy peanut butter
  • 2tablespoons chile crisp, plus more for serving 
  • 2tablespoons low-sodium soy sauce
  • 1tablespoon black or rice vinegar
  • 1(14- to 16-ounce) block silken tofu, cold and drained
  • 2celery stalks, thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

386 calories; 26 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 8 grams polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 28 grams protein; 588 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, stir together the peanut butter, chile crisp, soy sauce and vinegar. If the mixture is too thick to pour, thin with cold water a little at a time.

  2. Step 2

    Spoon big chunks of the tofu into two bowls. Drizzle with some of the peanut sauce. Top with the celery, followed by more of the peanut sauce and another drizzle of chile crisp, if you like.

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Ratings

5 out of 5
108 user ratings
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Comments

MerfromMaberly

@Blueberrygirl, Ottawa, Ontario Canada I live about an hour west of Ottawa, and in nearby small town grocery stores have found chili crisp (Metro, Loblaws, and Food Basics). The nearest Walmart had it too! Chili crisp is the 21st century equivalent of salsa. If you cannot find it, check out the Woks of Life website, simply the best resource for Chinese and Asian cooking and ingredients.

Elev7073

I would put this sauce on ice cream! Maybe not, but it's THAT good. No celery, but a seeded English cucumber added the perfect texture and sweetness to the tofu. This gem is on the frequent repeat list

Gail

@Blueberrygirl, Ottawa, Ontario Canada Check out Genevieve Ko’s recipe for chili crisp on this app. Making your own allows for controlling the heat.

Ellie

@Elev7073 It's incredible on vanilla ice cream! The cold make the chili crisp truely crispy.

Grace

Nice and easy. I added a touch of brown sugar and a bit more vinegar to balance salty flavors.

Tessa

So tasty and easy. We’re going to try quick pickling the celery or adding cucumber in the future. Delicious!

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