Grilled Tofu with Peanut Sauce Recipe

Atkins Grilled Tofu with Peanut Sauce
Net Carbs
Prep Time: 25 Minutes
Cook Time: 5 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 28 oz Firm Tofu (with Calcium Sulfate)
  • 3 tbsp Canola Vegetable Oil
  • 0 1/4 tsp Salt
  • 0 1/4 tsp Black Pepper
  • 0 1/16 cup, pulp Tamarinds
  • 3 tsp Garlic
  • 1 tbsp chopped Shallots
  • 0 1/3 tbsp Roasted Red Chili Paste
  • 2 oz Lightly Salted Dry Roasted Peanuts
  • 2 Tbsp Peanut Butter, natural creamy
  • 0 1/3 cup Coconut Milk (canned)
  • 4 sprig Cilantro


Chili paste is available in most supermarkets in the ethnic section, where you may also find tamarind paste. This tangy, sour-tasting paste is made from the pulp in pods of the tamarind tree, which is native to Asia and northern Africa. Substitute lime juice if you're unable to find tamarind. 
  1. Cut each package of tofu in half lengthwise and again in half widthwise to make 4 blocks. Rub tofu with 2 tablespoons of canola oil and season with salt and pepper.
  2. Dissolve the tamarind paste in 1/3 cup water. Discard any solids. Set aside.
  3. Mince the garlic and shallots.  In a medium saucepan, heat 3 tablespoons of canola oil over medium heat. Add the garlic and shallots and cook for 1 minute, or until fragrant. Add chili paste (if using) and chopped peanuts, stirring constantly to prevent burning. Add the peanut butter and tamarind juice, followed by coconut milk. Cover and set aside to keep warm.
  4. Preheat grill to low. Grill tofu blocks for 10 seconds on each of the six sides.
  5. To serve, place 2 blocks of grilled tofu on each plate, pour one-quarter of peanut sauce over it and sprinkle with chopped cilantro.
This recipe was created for Atkins by chef Simpson Wong.

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