Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from
2
votes
Instant Pot Tofu with Peanut Sauce
Course
Main Course
Cuisine
American
Keyword
coconut milk, peanut butter, Tofu with Peanut Sauce
Prep Time
5
minutes
minutes
Cook Time
2
minutes
minutes
Total Time
7
minutes
minutes
Servings
4
Calories
450
kcal
Author
Corrie
Ingredients
15
ounce
firm tofu
½
teaspoon
salt
3
tablespoon
cornstarch
2
tablespoon
ghee
peanut sauce for dipping
½
cup
peanut butter
⅓
cup
coconut milk
3
tablespoon
soy sauce
2
tablespoon
honey
2
tablespoon
rice vinegar
1
tablespoon
green curry paste
Instructions
Open the tofu package and drain the liquid, cut it into half.
Place this in a zip lock bag and place that bag in the freezer for 3 hours.
To cook tofu, add it in the instant pot.
Add warm water in it.
Close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 5 minutes, release the pressure naturally through steam vent.
While the tofu is being cooked, we’ll make the sauce.
For sauce, take a bowl and all ingredients of the sauce, mix well.
Heat them in sauce pan for 2 minutes and add it in instant pot.
Mix well and serve.
Nutrition
Calories:
450
kcal
|
Carbohydrates:
25
g
|
Protein:
19
g
|
Fat:
33
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
12
g
|
Cholesterol:
19
mg
|
Sodium:
1201
mg
|
Potassium:
285
mg
|
Fiber:
3
g
|
Sugar:
12
g
|
Vitamin A:
591
IU
|
Vitamin C:
1
mg
|
Calcium:
160
mg
|
Iron:
3
mg