Sticky Peanut Butter Tofu

Peanut Butter Tofu Eli Brecher

Peanut Butter Tofu Eli Brecher


This sticky peanut butter tofu recipe is one of the most quick and easy dinners on my weekly rotation, and I usually have all the ingredients in the fridge so don’t even need to go to the supermarket!

It’s so tasty and surprisingly impressive to serve guests given how simple it is to make. This peanut butter tofu can be paired with rice, quinoa any any vegetables (I love it with mushrooms and broccoli!)

If you like this recipe for Sticky Peanut Butter Tofu, I’m sure you’ll love my Peanut Tofu Stir Fry and Teriyaki Glazed Wild Salmon!

Let me know if you make this on Instagram: @elibrechernutrition – I would love to see your creations!
Peanut Butter Tofu Eli Brecher


(Vegan, Gluten-Free, Dairy-Free)

Serves 4


  • 400g firm tofu, cubed
  • 1 tbsp sesame oil
  • 2 garlic cloves
  • 2 tbsp runny peanut butter (or use almond butter/cashew butter)
  • 1 tbsp maple syrup (optional)
  • 1/2 tsp dried chilli flakes
  • 1/2 lemon or lime, juice
  • 1 tbsp soy sauce (use tamari if gluten-free)
  • 1/4 cup cashews, roughly chopped


  1. Heat the sesame oil in a pan on a medium heat, then add the garlic and sauté for 2 minutes.
  2. Add a splash of water (about 2-3 tbsp) to the pan, then add the tofu and pan-fry for about 5 minutes with the lid on the pan.
  3. Meanwhile in a small bowl or mug, mix together the peanut butter, maple syrup (if using), chilli flakes, lemon/lime and tamari/soy sauce until combined. Add this to the tofu and fry for another 2 minutes, until the tofu is coated in the thickened sauce.
  4. Toss in the cashews, then serve – I like to serve this tofu alongside rice and tenderstem broccoli.

If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations!

For more lunch & dinner ideas, try these recipes:





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