Tofu truly is a simple, wholesome superfood. For anyone watching their sugar intake, its high protein content even makes it an excellent stand-in for carbohydrate staples.

Unfortunately, many people assume tofu is bland and turn away from it, when in fact the ways to cook and enjoy it are incredibly diverse— at least for us, we’ve almost never repeated a recipe.

Even the simplest pan-fried frozen tofu — crisp on the outside and tender within — is irresistible. Even without any seasoning, its natural protein sweetness is enough to whet the appetite. Paired with different dipping sauces, it transforms into entirely new flavors each time.

This homemade matcha peanut sauce is one of our favorites:

This homemade matcha peanut sauce has a soothing, refreshing color and a silky texture reminiscent of ice cream. You can taste distinct layers — the brightness of lemon, a hint of seafood-like savoriness, the gentle bitterness of matcha — and finally the rich depth of peanut butter. A beautifully complex flavor in every spoonful…

🥢 Main Ingredients
Tofu, unsweetened yogurt, unsweetened peanut butter, matcha powder, white pepper powder, lemon sea salt

🥢 Simple Steps

1. Prepare the tofu:
   Freeze the tofu in advance. After thawing, cut it into pieces and pan-fry over low heat until the surface turns golden, but not overly browned. Remove from the pan and place the pieces on paper towels to absorb excess oil. Set aside.
2. Make the matcha peanut sauce — or more precisely, the matcha yogurt peanut sauce: Since the tofu is pan-fried in oil, let’s pair it with a light dipping sauce. Mix one spoon of peanut butter with six spoons of yogurt until smooth, then add matcha powder.
3. A key point here: do not add too much matcha. Add it in small amounts, a little at a time. After each addition, mix well and taste. Once you can clearly detect the matcha flavor, stop — adding more won’t make it more fragrant; it will only turn bitter.
4. When the three base flavors are fully blended, add just a tiny amount of white pepper powder and salt. The white pepper helps transition the flavors, while the salt draws out the shared umami within each ingredient. We use lemon sea salt for a richer flavor, though regular salt works too. Mix until smooth and creamy.

Now, it’s ready to serve. Please enjoy!