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Oat and Peanut Crusted Tofu

Oat and Peanut Crusted Tofu

The perfect finger food that everyone loves. Garlicky tofu coated in chopped roasted peanuts & oatmeal mixture and pan-fried to golden perfection. This oat and peanut crusted tofu then served with tangy, spicy and slightly sweet Thai style dipping sauce. 

Oat and Peanut Crusted Tofu


  • 300g tofu, cut into bite-size pieces
  • 1/2 tsp garlic powder
  • 1 tsp coriander
  • sea salt and freshly ground pepper

Oat and Peanut Crusted

  • 150g rolled oats
  • 50g roasted peanuts
  • 1 tsp coriander powder
  • 1/2 tsp cayenne pepper
  • 50g all-purpose flour
  • 2 eggs, lightly beaten
  • sea salt and freshly ground pepper

Thai Dipping Sauce

  • 2 cloves garlic, chopped
  • 1 bunch cilantro leaves, chopped
  • 3 bird’s eye chilies, chopped
  • 1/4 cup fish sauce
  • 1/4 cup lemon juice


  1. Cut the tofu into bite-size pieces. Season it with garlic powder, coriander, salt, and pepper. Mix well and set aside.
  2. Place peanuts, coriander, cayenne pepper, salt and pepper in a food processor and process until roughly ground. Add oats and process again 2 to 3 times just until combined. Pour into shallow bowl.
  3. Place flour and eggs in another shallow bowl.
  4. Coat each tofu piece in flour, dip in eggs, and then coat in oat mixture, pressing lightly to coat well.
  5. Heat about 1/4 cup oil in a non-stick frying pan over medium heat until sizzling. Add tofu and cook for 2 to 3 minutes on each side, or until golden brown. Drain on kitchen paper and serve pipping hot with dipping sauce.

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