Peanut-crusted tofu and rosemary strawberry sauce

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For the tofu:

  • 1.8 lb extra-firm tofu
  • 1 tbsp peanut butter
  • 2 tbsp soy sauce
  • Juice of 1 lemon
  • 1/4 tsp merken
  • 1/2 tsp powdered garlic
  • 3/4 cup toasted peanuts, minced

For the sauce:

  • 1 cup fresh strawberries
  • 1 tbsp sugar
  • 1 tbsp balsamic vinegar
  • 1 tbsp cornstarch
  • 1/8 cup vegetable broth
  • 2 fresh rosemary sprigs, minced


Drain the tofu by wrapping it in paper towel or cloth and pressing with a tray. Cut into about 0.4-inch thick rectangles.

Mix the peanut butter, soy sauce, lemon, merken and garlic and dip the tofu in the peanut paste, making sure it is well covered. Then roll over the minced peanuts until the tofu pieces are well covered.

Preheat the oven to 360°F.

Put the tofu in a non-stick pan and cook well on both sides so it gains some color. Then transfer to an oven tray with baking paper and cook for 15 minutes or until it browns evenly.

For the sauce: blend the strawberries, sugar and balsamic vinegar. Transfer the mixture to a pot and add vegetable broth, cornstarch and rosemary. Bring to a boil over medium heat and then lower to a minimum to keep it simmering for 5 minutes.

Serve the tofu with the sauce.