Peanut Butter Jelly Tofu? Yes, you're reading that right - and hear me out: this tofu recipe is blummin' gorgeous!
It's salty sweet with caramelized, glazed edges and oh-my-god-delicious! Totally next level comfort food, I can tell ya, so don't be confused by the name and just try it for yourself!
Ingredients
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- Tofu - I like to use extra firm tofu for this recipe
- Spice Rub - for the tofu spice rub we're using smoked paprika powder, brown sugar, onion powder, salt & black pepper
- Glaze - the glaze is made of raspberry jam, apple juice & apple cider vinegar
- Peanut Butter Sauce - The finished tofu is drizzled in a delicious, simply peanut sauce made with smooth peanut butter, apple juice and apple cider vinegar
See recipe card for quantities.
Top tip
The tofu is simply delicious, so if you manage to not eat it all straight from the pan (I'm definitely guilty of this 😂), then serve it up with basmati rice or top it onto Peanut Noodles!
More Tofu Recipes
If you've got any tofu left over from this recipe, try one of these tasty tofu dishes:
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📖 Recipe Card
PBJ Glazed Tofu
Ingredients
- 400 g extra firm tofu
- 2-3 tablespoon cornstarch
- sesame or peanut oil for frying
For the tofu rub:
- 2 tablespoon sesame or peanut oil
- 1 teaspoon smoked paprika powder
- 1 teaspoon brown sugar
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the glaze:
- 50 g raspberry jam
- 25 ml apple juice
- 1 tablespoon balsamic glaze
For the sauce:
- 100 g peanut butter
- 100 ml apple juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon tamari soya sauce
Instructions
- Press the tofu for 10-15 minutes to remove any excess water.
- Break the tofu into bite-size pieces with your hands. The uneven shapes from using your hands will create deiiciously crispy tofu edges later on.
- Mix the ingredients for the spice rub and toss the tofu in the rub to evenly coat. In the meantime, heat the oil in a large non-stick skillet.
- Coat the tofu in the cornstarch, then pan-fry it until crispy on all sides. Carefully flip the tofu with chopsticks for each handling.
- Combine all ingredients for the glaze and pour the glaze into the pan.
- Evenly coat the tofu and remove from the heat once the glaze thickens.
- Whisk together the ingredients for the peanut sauce, then serve the tofu on rice or noodles and drizzled with the sauce. Enjoy!
Notes
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