- One 14 ounce (396g) package firm tofu, drained and rinsed
- 3 tablespoons grapeseed or canola oil (or other high flashpoint oil), divided
- 2 tablespoons sliced shallots
- 2 cloves garlic, minced
- 3 tablespoons peanut butter
- 2 tablespoons hoisin sauce
- 1/4 cup water
- 1 tablespoon fish sauce
- 2 teaspoons rice vinegar
- 1 teaspoon brown sugar
- 1/4 cup chopped roasted peanuts
Pat the tofu block dry with paper towels to remove excess water. Cut into 1/2-inch thick slices.
Heat a large skillet over high heat. Add 2 tablespoons of oil and after the oil is hot, carefully add the tofu into a single layer (hot oil may splatter). Sear each side for 2-3 minutes, or until golden and crisped. Remove the tofu from the pan and set aside.
Reduce the heat to medium and add the remaining tablespoon of oil. Stir in the shallots and garlic and then cook for about 1 minute, or until soft.
Stir in the peanut butter, hoisin, water, fish sauce, rice vinegar and brown sugar. Stir sauce until well combined and simmer on low heat for about 30 seconds, or until the sauce thickens and brown sugar is dissolved. If sauce is too thick, add more water as needed.
Serve tofu with the sauce either warm or at room temperature. Garnish with chopped peanuts when serving.