Vegan-Tofu with Spicy Peanut Sauce

The Carnivore loves Thai food. In particular, he found a dish called Chicken Popeye at a local thai restaurant that he loves.

In the past I haven't been crazy about peanut sauces but I wanted to try to make a vegan dish this week that appealed to The Carnivore's palate since he's been so great about all the vegan dishes.

At this point he's eating 50% to 60% vegan based on the day of the week. He even went completely vegan for two days in a row!

After searching for spicy peanut sauce recipes I stumbled on a recipe from Kayln's Kitchen.

Please reference her recipe for ingredients and measurements.

I played with the sauce recipe a bit. I used peanut butter made with coconut oil, doubled the sriracha, peanut butter, and water, and I added some whole peanuts on top for crunch. I also added some spinach.


I was happy to eat this meal two days in a row. However, next time I would store the sauce separate from the tofu overnight because it could have used a good stir the next day.

The Carnivore said the sauce was very close to the sauce in his beloved Chicken Popeye. However, he did declare that he needed meat once in a while after finding the texture of the tofu less than satisfying.

This dish was the first time I'd tried to fry tofu and I pulled it out of the pan before it could get crispy since I was worried about overcooking it or drying it out. Next time I'll leave it in longer.

And, as much as we both love spicy I don't feel like sriracha is the right element to lend heat to this dish. I think I'll try to use some raw thai chilies next time to see if it turns out more to our tastes.

Overall, this recipe was a great place to start. I think I'll be coming back to it over the next few months to perfect it.