A good peanut sauce needs only four things: a creamy base, acidity, a savoury note and enough water to reach the right consistency. For this recipe, we combine our peanut spread with lime and ginger, then serve it with deeply golden tofu skewers. It works just as well for a quick dinner as it does on a sharing table.
Why our peanut spread works in savoury cooking
Peanuts make up 70% of our spread. They are joined by orange blossom honey from Spain, vanilla seeds, cocoa butter, rapeseed oil, sunflower lecithin and fleur de sel. That means the foundation is already there: depth from the peanuts, a measured sweetness from the honey and definition from the salt.
In a savoury sauce, our aim is to balance that base, not cover it up. Lime brightens it, ginger brings a lively edge and soy sauce adds savoury depth. There is no need for extra sugar or honey: our spread is already sweetened with orange blossom honey.
Ingredients for tofu skewers with peanut sauce
Serves 4 as a light main or side:
- 400 g firm tofu;
- 100 g of our peanut spread;
- 2 tablespoons soy sauce;
- 1 unwaxed lime, zest and juice;
- a 2 cm piece of fresh ginger;
- 1 small garlic clove;
- 1 tablespoon neutral oil;
- 5 to 7 tablespoons warm water;
- 2 spring onions or a few chives;
- a small handful of chopped peanuts, optional;
- 8 small skewers.
Allergens: this recipe contains peanuts and soya. Our spread may contain traces of nuts. If you are adapting the recipe for a specific dietary requirement, check the label on your soy sauce as well.
How to make the skewers, step by step
1. Prepare the tofu for better browning
Drain the tofu, wrap it in a clean tea towel or kitchen paper and place a light weight on top for 10 minutes. Removing excess water helps the surface colour more readily. Cut the tofu into even cubes of roughly 2.5 cm.
Toss the cubes with the oil and one tablespoon of soy sauce. Thread them onto the skewers without packing them too tightly. If you are using wooden skewers on a grill, soak them in water first.
2. Make a smooth, spoon-coating sauce
Spoon our peanut spread into a bowl. Add the lime juice, half the zest, the second tablespoon of soy sauce, finely grated ginger and grated or crushed garlic.
Start with three tablespoons of warm water and whisk firmly. The sauce may tighten at first; keep mixing and add more water one spoonful at a time. Stop when it is smooth, supple and fluid enough to coat the back of a spoon. The exact amount depends on the lime and on how thick you want the finished sauce.
3. Brown the tofu skewers
Heat a griddle pan, plancha or large frying pan over medium-high heat. Add the skewers and cook for about 8 to 10 minutes in total, turning regularly, until several sides are well browned.
Keep most of the sauce out of the pan so it stays fresh and creamy. For a lightly glazed finish, brush the skewers with a thin layer of sauce during the final minute, using a clean pastry brush.
4. Finish the plate
Divide the skewers between plates, spoon over a little sauce and serve the rest in a small bowl. Finish with sliced spring onions, the remaining lime zest and, if you like, a scattering of chopped peanuts.
What to serve with peanut tofu skewers
For a complete plate, we like to bring together three textures: golden tofu, something fresh and a simple base that catches the sauce.
- Jasmine or brown rice: a straightforward choice that lets the sauce lead.
- Cucumber and fresh herbs: a quick salad with coriander or mint adds crunch.
- Roasted vegetables: broccoli, cauliflower or sweet potato pair naturally with lime and peanut.
- Cold noodles: loosen the sauce with a little more water and toss through the noodles just before serving.
How to adjust the sauce
If it is too thick
Add warm water one teaspoon at a time. A small amount often makes a noticeable difference, so mix fully before adding more.
If it needs more brightness
Add a few drops of lime juice, then taste again. The acidity should lift the peanut rather than dominate it.
If it tastes too salty
Do not add more soy sauce. Loosen the sauce with a little water and a small spoonful of peanut spread, then bring it back into balance with lime.
If you want more heat
Add a pinch of chilli flakes or a few drops of a chilli sauce you know. Start carefully: heat spreads quickly through a creamy sauce.
Can you make this recipe ahead?
You can prepare the sauce a few hours before eating and keep it covered in the refrigerator. It will probably thicken as it chills; stir in a little warm water just before serving. The tofu can be cubed ahead, but browning it at the last minute preserves the contrast between the coloured outside and tender centre.
If you have sauce left over, refrigerate it promptly in a clean, sealed container and use it within the timeframe appropriate for the fresh ingredients you added. Do not return sauce to the serving bowl if it has come into contact with utensils or uncooked ingredients.
A savoury way to discover our peanut spread
We created this recipe to show how a spread can move beyond the breakfast table and become the base of a balanced savoury sauce. Peanut, orange blossom honey and fleur de sel are already together in the jar; lime, ginger and soy sauce are enough to take them in a new direction.
Discover our peanut spread and try this sauce with tofu, roasted vegetables or noodles. Begin with the texture: when it coats a spoon without feeling heavy, the balance is usually just right.
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