Peanut Tofu – A Nutty, High-Protein Alternative to Soy Tofu
Tofu doesn't have to mean soy.
Peanut tofu is a lesser-known but deliciously rich, sliceable tofu made from blended peanuts and starch. It’s firm yet tender, nutty, and protein-packed—ideal for stir-fries, curries, and anyone avoiding soy or seeking something new.
No coagulant required. Just peanuts, water, heat, and starch.
Let’s explore how it compares to traditional tofu—and how to make it at home.
🧬 What Is Peanut Tofu?
Peanut tofu is made by blending soaked peanuts with water to create peanut milk, then heating and thickening it with starch (like tapioca or cornstarch) to create a block that sets as it cools.
✅ It doesn’t rely on protein curds like soy tofu.
✅ Instead, it thickens through starch gelatinisation—similar to chickpea tofu.
The result? A tofu-like block with a creamy bite and deep nuttiness.
⚖ Peanut Tofu vs. Soy Tofu
🥣 Nutritional Highlights (Approx. per 100g)
Protein: 8–10g
Fat: 12–14g (heart-healthy monounsaturated fats)
Carbohydrates: ~3–4g
Calories: ~160 kcal
Fibre: ~2g
Magnesium, Vitamin E, Niacin: Present in significant amounts
⚠ Note: This is not a low-fat food, but it’s rich in healthy fats and satisfying.
🌍 Why Peanut Tofu Is a Sustainable Choice
Compared to soy, peanuts are:
✔ Low water use – Requires less irrigation than soy or almonds
✔ Nitrogen-fixing – Improve soil health without chemical fertilisers
✔ Often non-GMO – Especially in small-scale and organic farms
✔ Lower carbon footprint – Far more sustainable than animal-based proteins
For eco-conscious eaters, peanut tofu offers a minimally processed, climate-friendly protein option.
👨🍳 How to Make Peanut Tofu at Home
🛒 Ingredients:
1 cup raw peanuts, soaked overnight
3 cups water
½ tsp salt (optional)
3 tbsp tapioca or cornstarch
Optional: 1 tbsp lemon juice for subtle acidity
🔪 Step-by-Step Instructions
1️⃣ Blend & Strain – Make Peanut Milk
Blend soaked peanuts with water until creamy.
Strain through a nut milk bag or cheesecloth to remove pulp.
2️⃣ Heat & Thicken
Pour peanut milk into a saucepan over medium heat.
Separately mix starch with a few tablespoons of cold water.
Add starch slurry to the pot, stirring continuously.
✅ Cook until the mixture is glossy and thick like pudding.
3️⃣ Mould & Set
Pour the thickened mixture into a parchment-lined container.
Let cool to room temperature, then refrigerate 2–3 hours.
4️⃣ Slice & Use
Once firm, cut into cubes or strips. Ready to pan-fry, bake, or simmer!
🧠 Tip: For firmer tofu, add more starch or refrigerate longer.
🍽 5 Delicious Ways to Use Peanut Tofu
1️⃣ Pan-Seared Peanut Tofu – Crisp up with sesame oil and soy sauce
2️⃣ Spicy Peanut Noodle Bowl – Serve with soba and chilli-lime sauce
3️⃣ Tofu Tacos – Marinate, grill, and pair with slaw and avocado
4️⃣ Creamy Coconut Curry – Simmer tofu cubes in peanut-laced curry
5️⃣ Cold Salad Add-In – Adds protein and creaminess to grain bowls
🧊 Storage & Shelf Life
Fridge: 3–4 days in a sealed container
Freezing: Not ideal—may become crumbly after thawing
Drying Out? Cover with a damp cloth or keep in light brine
Spoilage Signs: Sour smell, slimy texture, discolouration
🛠️ Troubleshooting
Too Soft? Add more starch or cook longer
Didn’t Set? Chill at least 2–3 hours
Grainy Texture? Strain peanut milk well before cooking
Bitter Taste? Use fresh, unsalted peanuts—rancid nuts turn bitter
🌟 Final Takeaway
Peanut tofu isn’t a traditional curdled tofu—it’s a starch-thickened, sliceable plant protein block with a personality of its own.
✔ Rich, nutty, and satisfying
✔ High in protein and healthy fats
✔ Soy-free and easy to make at home
✔ Brilliant in everything from stir-fries to curries to tacos
Whether you're ditching soy or just curious about whole-food cooking, peanut tofu deserves a spot on your plate. 🌿