Pei Wei Tofu Recipe: Wok-Seared Crispy Cubes With Spicy Peanut Sauce

I’ve perfected a method for achieving crispy tofu that rivals your favorite restaurant version. The key is pressing the tofu thoroughly before frying to remove excess moisture.

These golden cubes pair perfectly with a bold spicy peanut sauce, creating a dish that’s both satisfying and packed with plant-based protein. Ready in under 30 minutes, it’s ideal for a quick weeknight meal.

Ingredients for Pei Wei Tofu

Extra-firm tofu, bold peanut sauce, and a few pantry staples create this restaurant-worthy dish.

The tofu needs to be extra-firm to hold its shape during frying. Nasoya or Wildwood brands work great, and most grocery stores carry them in the produce section. Pressing is non-negotiable—use a tofu press or wrap it in a towel with heavy books on top for 20 minutes. Don’t skip the cornstarch coating; it’s what gives that signature crispiness (the good stuff, not the pre-shredded kind).

No peanut butter? Almond butter or tahini can sub in, but the flavor will shift. Sriracha not your thing? Use half the amount of gochujang or a dash of cayenne. For gluten-free, tamari instead of soy sauce works perfectly. The rice vinegar can be swapped with apple cider vinegar if needed (frozen works in a pinch for the lime juice).

Store leftover tofu in an airtight container for up to 4 days. The sauce keeps for 1 week in the fridge or freeze it for 3 months. Toast the sesame seeds fresh before serving—worth the extra minute.

Step-by-Step Instructions for Wok-Seared Crispy Tofu With Spicy Peanut Sauce

Here’s the method that delivers restaurant-style crispy tofu with a rich, creamy sauce.

Step 1: Press and Coat the Tofu for Maximum Crispiness

Start by pressing the 16 oz Extra-Firm Tofu to remove excess moisture—this is non-negotiable for crispy results. I wrap the block in a clean kitchen towel, place a heavy pan on top, and let it drain for 15-20 minutes. The tofu should feel firm and dry to the touch.

Cut the pressed tofu into 1-inch cubes and toss them in the 2 tbsp Cornstarch until evenly coated. The cornstarch creates a thin, crispy shell when fried. Shake off any excess—you want a light dusting, not a thick paste. This coating prevents the tofu from absorbing too much oil and gives it that perfect golden crust.

Step 2: Fry the Tofu Until Golden and Crisp

Heat the ½ cup Neutral Oil in a wok or deep skillet over medium-high heat until it shimmers but doesn’t smoke. Test the oil by adding a cube of tofu—if it sizzles immediately, it’s ready. Working in batches to avoid crowding, fry the tofu for 3-4 minutes per side until all sides are deep golden brown.

Use a slotted spoon to transfer the fried tofu to a paper towel-lined plate to drain. I always let the oil come back up to temperature between batches—this ensures each piece gets equally crispy. The tofu should be firm to the touch with a satisfying crunch when bitten into.

Step 3: Build the Spicy Peanut Sauce Base

In a separate saucepan over medium heat, add the 4 cloves minced Garlic Cloves and 1 tbsp grated Fresh Ginger Root. Sauté for 30-45 seconds until fragrant but not browned—burnt garlic will make the sauce bitter.

Reduce heat to low and whisk in the ½ cup Creamy Peanut Butter, 3 tbsp Soy Sauce, 2 tbsp Rice Vinegar, 2 tbsp Maple Syrup, 1 tbsp Sriracha Sauce, and 1 tbsp Lime Juice. Stir constantly until the mixture is smooth and well combined. The sauce should be glossy and coat the back of a spoon.

Step 4: Finish and Combine with Tofu

Remove the sauce from heat and stir in the 1 tsp Sesame Oil. This adds a nutty depth that ties all the flavors together. Taste and adjust the heat level—add a touch more Sriracha if you prefer it spicier, or a drizzle of Maple Syrup for sweetness.

Add the crispy tofu to the sauce and toss gently to coat evenly. Be careful not to break the tofu cubes—this dish is all about that contrast of crispy outside and creamy inside. Let it sit for 2-3 minutes so the tofu absorbs some of the sauce without losing its crunch.

Step 5: Garnish and Serve Immediately

Transfer the tofu to a serving dish and sprinkle with the 4 whole thinly sliced Green Onions, ¼ cup Crushed Peanuts, and 1 tsp Sesame Seeds. The green onions add freshness, while the peanuts and sesame seeds provide extra texture and visual appeal.

Serve immediately while the tofu is still crispy. The sauce will thicken slightly as it cools, so if it becomes too thick, stir in a splash of warm water to loosen it. Each bite should deliver a perfect balance of crispy, creamy, spicy, and nutty flavors.

Essential Equipment for Great pei wei tofu

Wok or Skillet

A carbon steel wok is ideal for this dish because it distributes heat evenly and has high sides to prevent oil splatter. I use a 14-inch flat-bottom wok from Made In Cookware—it works on both gas and electric stovetops. If you don’t have a wok, a deep cast iron skillet is my second choice.

Tofu Press

Invest in a tofu press to remove moisture efficiently—I’ve had great results with the Tofuture Press. It applies even pressure and saves 15-20 minutes compared to the book method. No press? Use a clean kitchen towel and heavy books, but press for the full 20 minutes for best results.

Slotted Spoon

A stainless steel slotted spoon is essential for removing tofu from hot oil without excess grease. I recommend the OXO Good Grips version—its long handle keeps your hand safe. The slots allow oil to drain while keeping the crispy coating intact.

Saucepan for Sauce

Use a 2-quart saucepan for the peanut sauce to prevent splattering. I prefer All-Clad stainless steel for its even heat distribution. The sauce comes together quickly over medium heat, so keep it nearby while frying the tofu.

Thermometer

A candy or deep-fry thermometer ensures your oil stays at the perfect 350-375°F range. I use a Taylor digital thermometer with a probe for accuracy. Maintaining proper temperature prevents greasy or undercooked tofu. 💡

Mixing Bowls

Have 2-3 mixing bowls ready—one for pressing tofu, one for cornstarch coating, and one for tossed tofu. I like glass Pyrex bowls because they’re easy to clean and don’t absorb odors. The cornstarch bowl should be wide for easy tossing.

Frequently Asked Questions