Crispy skillet tofu with peanut-lime drizzle

• 400 g extra-firm tofupressed for at least 15 minutes, or use super-firm tofu to skip pressing
• 3 tbs cornstarch
• ½ tsp fine sea salt
• 3 tbs avocado oil
• 3 tbs creamy peanut butternatural, no sugar added
• 1 ½ tbs soy sauce
• 1 tbs srirachaadjust to taste
• 1 limejuiced, about 2 tbs
• 1 tbs maple syrup
• 2 tbs warm water
• 2 garlic clovescloves, finely grated
• 30 g roasted peanutsroughly chopped
• 10 g fresh cilantroroughly chopped, stems and all
• 1 tsp sesame seeds

1. 1

   Press the tofu: wrap the block in a clean kitchen towel, set it on a plate, and place something heavy on top (a cast iron skillet or a few cans work great). Let it press for at least 15 minutes while you make the sauce. The drier the tofu, the crispier it gets.

   Tip: If you bought super-firm tofu, skip the pressing — just pat it dry with a towel.

2. 2

   Make the peanut-lime sauce: in a medium mixing bowl, whisk together the peanut butter, soy sauce, sriracha, lime juice, maple syrup, grated garlic, and warm water until completely smooth. It should be pourable — if it's too thick, add another tablespoon of warm water. Set aside.

   Tip: Taste the sauce now and adjust — want more heat? Add more sriracha. More tang? Another squeeze of lime.

3. 3

   Cut the pressed tofu into roughly 2cm (¾-inch) cubes. Toss them in a bowl with the cornstarch and salt until every side is coated. Shake off any excess — you want a thin, even layer, not clumps.

4. 4

   Heat the avocado oil in a 30cm (12-inch) skillet over medium-high heat until the oil shimmers and a small piece of tofu sizzles immediately when dropped in, about 2 minutes.

5. 5

   Add the tofu cubes in a single layer — don't crowd them or they'll steam instead of crisp. Cook undisturbed for 3-4 minutes until the bottom is deeply golden and releases easily from the pan. Flip each piece and repeat on 2-3 more sides, about 8-10 minutes total. The tofu should be golden and craggy all over with crispy edges.

   Tip: Resist the urge to move the tofu too early. If it's sticking, it's not ready to flip yet. Let the crust form.

6. 6

   Transfer the crispy tofu to a serving plate. Drizzle generously with the peanut-lime sauce, then scatter the chopped peanuts, cilantro, and sesame seeds over the top.

   Tip: Leftovers keep for 2-3 days in the fridge. Reheat the tofu on a sheet pan at 200°C (400°F) for 8-10 minutes to re-crisp, and store the sauce separately.

• tofu press or clean kitchen towels (large enough for one block of tofu)
• skillet (30cm (12-inch))
• mixing bowl (medium)
• whisk
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.