15+ Sauces for Tofu (2024)

May 17, 2024June 2, 2023 by Erin

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In search of some tastysauces for tofu? I’ve got you covered with this handy guide. From creamy sauces, to spicy sauces, tangy sauces and more!

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Tofu, with its mild flavor and versatile texture, serves as an excellent canvas for an array of delicious sauces.

Whether you’re a tofu enthusiast or looking to incorporate more plant-based options into your diet, these 15 tantalizing sauces will take your tofu dishes to the next level.

From sweet and tangy to spicy and savory, get ready to explore a world of flavors that will leave you craving more. Here’s 15+ sauces that will elevate your tofu from delish to amazzzing! 🤩 🤩 🤩

The BEST Sauces for Tofu

Classic Peanut Sauce

A staple in Asian cuisine, peanut sauce adds a rich and nutty flavor to your lettuce wraps. Made with peanut butter, soy sauce, lime juice, and a touch of sweetness, this sauce pairs perfectly with lettuce wraps filled with grilled chicken or tofu.

Get the RECIPE

Yumm Sauce

Yumm Sauce is a must-try condiment. Originating from Cafe Yumm, a popular restaurant in the Pacific Northwest, this creamy and zesty sauce has gained a devoted following. Its unique combination of ingredients makes it a versatile accompaniment for tofu, bringing a burst of tanginess and creaminess to your favorite dishes.

Get the RECIPE

Buffalo Sauce

While traditionally associated with chicken, Buffalo Sauce can also take your tofu dishes to new heights by adding a fiery kick and zesty tang.

Get the RECIPE

Coconut Curry Sauce

Indulge in the exotic flavors of a coconut curry sauce with your tofu. Combine coconut milk, curry powder, ginger, garlic, and a dash of lime juice for a creamy and aromatic delight.

Get the RECIPE from The Simple Veganista

How to make ahead & store

Many of these sauce recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.

More sauce recipes

Did you make any of these sauces?

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15+ Sauces for Tofu

In search of some tastysauces for tofu? I’ve got you covered with this handy guide. From creamy sauces, to spicy sauces, tangy sauces and more! Try these Spicy Peanut Tofu Bowls served on a bed of coconut-lime rice, with quick pickled red peppers.

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 people

Created by Platings and Pairings

Ingredients

2 14-ounce packages extra-firm tofu (drained)
2-3 Tablespoons cornstarch
1 cup jasmine rice
1/2 cup coconut milk (full fat)
½ cup lime juice (divided, and zest of 1 lime (for rice) (from about 5 medium limes))
1 red bell pepper (thinly sliced)
2/3 cup peanut butter
2 Tablespoons avocado oil (or vegetable oil)
1 Tablespoon grated ginger
1 Tablespoon maple syrup
1 habanero pepper (stem and seeds removed)
1 Tablespoon soy sauce
1 Tablespoon rice wine vinegar
3 cups arugula
3 green onions (thinly sliced, divided)
Salt and pepper
Black sesame seeds to garnish

Instructions

Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Cut tofu in half lengthwise. Sandwich slices between paper towels and squeeze out as much liquid as possible.
Cube tofu and toss with cornstarch, until coated. Arrange on a baking sheet and cook 20-30 minutes, flipping halfway through.

Coconut Rice:

In a small pot, combine rice with 1 cup water, coconut milk and a pinch of salt. Bring to a boil then reduce heat. Simmer, covered for 15 minutes, until rice is tender. Remove from the heat and let sit, covered, until ready to serve.

Peppers:

While tofu and rice are cooking, in a small bowl, stir ¼ cup lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, and a pinch of pepper. Toss to combine and set aside.

Peanut Sauce:

Add ¼ cup lime juice, peanut butter, oil, ginger, maple syrup, habanero and ¾ cup water to a food processor or blender. Process until smooth and season to taste with salt.
Remove 1 cup peanut sauce to a small bowl and add rice wine vinegar and soy to make the dressing; set aside.

Finishing:

Heat a large skillet over medium heat. Once hot, add tofu and remaining peanut sauce. Cook 2-3 minutes, stirring frequently, until tofu is coated in the sauce.
Add the lime zest and HALF of the sliced scallions to the rice, then fluff with a fork.
Divide the rice between bowls. Top with tofu, arugula and peppers. Drizzle the peanut dressing over top and garnish with remaining sliced scallions and black sesame seeds, if desired.