Crispy Tofu Fingers with Thai Peanut Dipping Sauce


  1. 1-2 blocks of Weekday Food tofu
  2. ½ cup peanut butter
  3. 2 tbsp coconut aminos
  4. 2 tbsp lime juice
  5. 1 clove garlic minced (optional)
  6. Up to ¼ cup water (optional)
  7. Up to 1 tbsp honey (optional)
  8. Up to ½ tsp cayenne pepper (optional)
  9. Cilantro (optional)


  1. Cook tofu in a pan on the stovetop, in the oven, or in an air-fryer.
  2. While the tofu is cooking, make the sauce. In a bowl, combine peanut butter, aminos, and lime juice. Add optional extras as you like: extra flavor, garlic; for a hint of sweetness, honey; for some spice, cayenne pepper. Whisk or stir to combine.
  3. If the sauce is too thick, add water, a little at a time, until the desired consistency is reached.
  4. Taste and adjust. For extra tanginess, add more lime; for extra sweetness, more honey.
  5. Serve the tofu alongside the dipping sauce. Add chopped cilantro to the top or use a sprig on the side as a garnish.


  • Keep it nut-free: Sub tahini for peanut butter (tahini is ground sesame seeds)
  • No lime juice? Sub in rice vinegar or apple cider vinegar.
  • No coconut aminos? Use regular aminos or soy sauce.
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