Chilled Tofu with Peanut Sauce
Updated July 22, 2025
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup crunchy peanut butter
2 tablespoons chile crisp, plus more for serving
2 tablespoons low-sodium soy sauce
1 tablespoon black or rice vinegar
1 (14- to 16-ounce) block silken tofu, cold and drained
2 celery stalks, thinly sliced
Nutritional analysis per serving (2 servings)
18 grams carbs; 387 calories; 11 grams monosaturated fat; 8 grams polyunsaturated fat; 5 grams saturated fat; 26 grams fat; 5 grams fiber; 653 milligrams sodium; 28 grams protein; 5 grams sugar
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
- 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.
- 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.
Private Notes
Comments
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
@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.
Even better covered in a pile of scallions!
This is killer. Fly By Jing brand sichuan chili crisp added complexity. Thinned with a little water, but didn’t need to because the silken tofu provides that extra liquid. Celery sliced super thin was the perfect vegetable here. I wouldn’t change it, but I could see adding thinly sliced snow peas, cilantro leaves, and thinly sliced sliced scallions to this. Served with grocery store California rolls for a little starch and a dish of radish kimchi. Will be making this one on repeat.
I made this with firm tofu, and thought it turned out great. So simple, but delicious. Served the cold tofu with hot rice, as suggested, and I liked how it sort of evened out into a cool room temperature dish.
I cook tofu a lot, but some tofu dishes (esp. uncooked ones) fall into a category we call "groats" (think 1970s hippie cooking). I was expecting that was the reaction I was going to get from my husband, but he really liked it! Quick (if you already have rice or start the rice ahead of time) and easy. Sauce is quite good (though I'd wished the chili crisp I had was spicier). Took advice from comments to add sliced scallions, as well as a few peanuts, on top. Using good Japanese rice also helped.