In search of some tasty sauces for tofu? I’ve got you covered with this handy guide. From creamy sauces, to spicy sauces, tangy sauces and more!
Tofu, with its mild flavor and versatile texture, serves as an excellent canvas for an array of delicious sauces.
Whether you’re a tofu enthusiast or looking to incorporate more plant-based options into your diet, these 15 tantalizing sauces will take your tofu dishes to the next level.
From sweet and tangy to spicy and savory, get ready to explore a world of flavors that will leave you craving more. Here’s 15+ sauces that will elevate your tofu from delish to amazzzing! 🤩 🤩 🤩
The BEST Sauces for Tofu
How to make ahead & store
Many of these sauce recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
More sauce recipes
- Sauces for Noodles
- Sauces for Lettuce Wraps
- Sauces for Rice Bowls
- Sauces for Hibachi
- Sauces for Buddha Bowls
- Sauces for Udon Noodles
- Sauces for Rice Noodles
- Sauces for Egg Rolls
- Sauces for Korean BBQ
Did you make any of these sauces?
Please leave a comment and rating below, if you loved this round up of tofu dipping sauces. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
15+ Sauces for Tofu
- 2 14-ounce packages extra-firm tofu (drained)
- 2-3 Tablespoons cornstarch
- 1 cup jasmine rice
- 1/2 cup coconut milk (full fat)
- ½ cup lime juice (divided, and zest of 1 lime (for rice) (from about 5 medium limes))
- 1 red bell pepper (thinly sliced)
- 2/3 cup peanut butter
- 2 Tablespoons avocado oil (or vegetable oil)
- 1 Tablespoon grated ginger
- 1 Tablespoon maple syrup
- 1 habanero pepper (stem and seeds removed)
- 1 Tablespoon soy sauce
- 1 Tablespoon rice wine vinegar
- 3 cups arugula
- 3 green onions (thinly sliced, divided)
- Salt and pepper
- Black sesame seeds to garnish
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Cut tofu in half lengthwise. Sandwich slices between paper towels and squeeze out as much liquid as possible.
- Cube tofu and toss with cornstarch, until coated. Arrange on a baking sheet and cook 20-30 minutes, flipping halfway through.
- In a small pot, combine rice with 1 cup water, coconut milk and a pinch of salt. Bring to a boil then reduce heat. Simmer, covered for 15 minutes, until rice is tender. Remove from the heat and let sit, covered, until ready to serve.
- While tofu and rice are cooking, in a small bowl, stir ¼ cup lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, and a pinch of pepper. Toss to combine and set aside.
- Add ¼ cup lime juice, peanut butter, oil, ginger, maple syrup, habanero and ¾ cup water to a food processor or blender. Process until smooth and season to taste with salt.
- Remove 1 cup peanut sauce to a small bowl and add rice wine vinegar and soy to make the dressing; set aside.
- Heat a large skillet over medium heat. Once hot, add tofu and remaining peanut sauce. Cook 2-3 minutes, stirring frequently, until tofu is coated in the sauce.
- Add the lime zest and HALF of the sliced scallions to the rice, then fluff with a fork.
- Divide the rice between bowls. Top with tofu, arugula and peppers. Drizzle the peanut dressing over top and garnish with remaining sliced scallions and black sesame seeds, if desired.