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Tofu in Peanut Sauce with Ginger Oil

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: dinner
Cuisine: asian, vegetarian
Keyword: Peanut, Tofu
Servings: 4


  • 1 tbsp Coconut Oil
  • 2 1/4 cups (400 grams) tender stem broccoli
  • 1 3/8 cups (350 grams) Firm Tofu

For the Sauce

  • 1/4 Cup (65 grams) Natural Peanut Butter
  • 2 tbsp tamari or soy sauce
  • 2 tbsp Water
  • 5 tbsp Honey
  • 1 tsp sesame oil
  • 1/2 tsp chili flakes
  • 1 drop dōTERRA Ginger Oil


  • Firstly, prepare the tofu. Drain all the water, and sandwich it between two paper towels and two plates. Weigh down the tofu with a heavy object, like a pot of water. Press for at least 30 minutes.
  • Once pressed, cut the tofu into 1/2 inch (1.25 cm) cubes
  • Mix all the sauce ingredients and set aside.
  • Boil or steam the stem broccoli until tender, set aside.
  • In the meantime, heat the coconut oil in the pan over medium heat and cook the tofu for around 10-15 mins, occasionally turning, until browned. Add in the prepared sauce and stir well. Remove from heat and serve with the cooked broccoli.