Sometimes You Feel Like a Nut…

…And it may have something to do with the fact that it’s National Peanut Month! It’s true, March has been designated as the official time to celebrate the humble peanut, in all of its goober glory. Rather than just enjoying the standard peanut butter sandwich, or baking up some ordinary peanut butter cookies, I craved a different sort of peanut sensation. It was a stroke of luck that Betty Lou’s presented the opportunity to test drive their latest creation, Powdered Peanut Butter.

Yes, dry peanut butter that rehydrates with a drop or two of water! Sweetened with coconut sugar and significantly lower in fat than the ordinary nut butter, it’s even a healthier option than many spreads currently on the market. A strong peanut aroma wafted from the jar as soon as the lid came off, and all signs pointed in a good direction, right through the initial reconstitution. Mixing easily and smoothly back to a spreadable consistency, I was genuinely impressed how it instantly became thick and sticky, just as I would hope for with any peanut butter.

Admittedly, the flavor is different than I’m accustomed to, but every brand has their own unique flavor profile; this choice is no different. Nice and salty while not being too sweet, it strikes a fine balance between the two, accompanied of course by the roasted, nutty notes of peanuts at all times. Perhaps slightly less satisfying due to the lack of fat, it’s still plenty rich, and perfect for those seeking a lighter peanut fix.

Rather than just slather it on toast and call it a day, what really got me excited were the new possibilities such a unique ingredient could unlock. Immediately my mind wandered to my famed macarons, found in Vegan Desserts. Replacing the almond meal with peanut butter powder should be a snap, right? Paired with a creamy chocolate ganache, I was already daydreaming about the end results before the oven had fully preheated.

Unfortunately, this wild experiment wasn’t exactly a success, as is evident by the abundance of cracks and lack of feet. Perhaps too finely ground for this delicate cookie, it simply took on more moisture than almond meal, and didn’t produce the desired results. It was a good idea, but not recommended. Save your precious peanut powder for something easier and more rewarding, like a walk on the savory side with crispy tofu.

Seasoning the peanut butter powder lightly and dusting the tofu triangles to coat each piece, the results were spectacular. Not only did the quick dredge create some of the crispiest bean curd I’ve ever crunched on, but the added flavor put it light years ahead of the standard plain starch or flour approach. Served on a bed of sauteed kale and caramelized onions, it was the kind of quick, comforting meal that will no doubt see many repeat performances. Best of all, nothing goes to waste- The peanut butter powder leftover from dredging the tofu is effortlessly rehydrated into a creamy peanut sauce. Drizzled on top or used as a dip on the side, this nutty dish is a delight even to those not wild about tofu.

Yield: Makes 2 - 4 Servings

Crispy Peanut Tofu

Crispy Peanut Tofu

Seasoned peanut butter powder creates some of the crispiest tofu you'll ever crunch into, and the added flavor way better tasting than the standard plain starch or flour approach.

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 45 minutes


  • 1 Pound Extra-Firm Tofu
  • 1/2 Cup Powdered Peanut Butter
  • 2 Teaspoons Powdered Garlic
  • 1 Teaspoon Ground Ginger
  • 1/4 Teaspoon Cayenne Pepper
  • Salt and Ground Black Pepper, to Taste
  • Neutral Oil, to Fry
  • 1 Thinly Sliced Scallion, for Garnish (Optional)


  1. Drain and press tofu for 30 minutes. Meanwhile, in a medium bowl, combine the peanut powdered and seasonings. Once the tofu is ready, cut it into triangles, rectangles, or cubes, and toss them in the peanut powder. Make sure that all sides are fully coated.
  2. Place a large skillet with high sides over medium heat, and add in about 1/4 – 1/2 inch layer of oil. When the oil is hot, carefully place a few pieces of the tofu in the skillet at a time, being sure not to crowd the pan.
  3. Fry for 3 – 4 minutes on each side, until deep brown and perfectly crispy. Remove and drain the tofu over a over-turned wire rack resting on top of a paper towel, and repeat with the remaining pieces.
  4. Create a fantastic, instant sauce to go with your tofu by adding water to the remaining peanut powder mixture, one tablespoon at a time. Drizzle over the tofu, and top with scallions if desired.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 269Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 1mgSodium: 237mgCarbohydrates: 16gFiber: 3gSugar: 1gProtein: 20g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

27 thoughts on “Sometimes You Feel Like a Nut…

  1. I have no idea it was a celebration month for the dear Peanut !
    I am not very found of PB, I have a hard time to appreciate it plain, on a toast. It goes better when it comes to cookies, cheesecake and yummy things like that.
    However I absolutely need to check out about this powder, I do not think we have that in France, because we do not eat it as much as you do, but maybe ordering online would be a nice option.
    Thanks for the discovery !

    I am wondering how it tastes like with savory tofu, that’s a really good idea. I will keep that in mind to try one day to cook peanuts & tofu.

  2. I’ve heard of peanut powder but never tried it, I’ve wanted to though! Might have to give this a whirl since PB is a staple in our house!

  3. I’ve been wanting to try dry peanut butter for so long! I love what you made with it! Even though they may not have turned out entirely as expected, I think the macs were a brilliant idea. :)

  4. I recently bought a container of the PB2 dried peanut butter. Not sure I like it. It doesn’t taste the same or have that same richness like you mentioned. But I’ve only tried it plain with apples. Probably would taste great in dishes!

    1. Sarah – PB2 is a different brand/company then the Betty Lous Powdered Peanut Butter – We at Betty Lous only use Organic Peanuts , Coconut Sugar and Sea Salt. Please give ours a try and taste the difference. Thanks

  5. Powdered peanut butter eh? Sounds interesting. And I would still gobble up that cookie bc it looks good to me. The tofu dish looks amazing and nommers too.

  6. powdered pb?! this gal had no idea there were such fun things in the land of peanuts to explore! now to hunt some down…

  7. I’ve always been a bit wary of PB2, which is similar I think? But that tofu has brought me over to the dark side. As long as its peanutty delicious over there, I’m happy.

  8. Oh you Americans! What will you think of next :P I have a scary jar of PB2 somewhere that I found in a health food store in Melbourne, I bet that would work for this. Yay peanuttyness everywhere!

  9. Peanut butter powder? Cool! I miss all the the innovative goodies from North America. I’ll bet it’d be great with powdered, dried strawberries sprinkled on top!

  10. I cannot believe how good this tofu looks – I am craving it so much :D
    It looks simply fantastic!

    Choc Chip Uru
    Latest: Colossal Caramel Peanut Monster Cookies

    1. PB2 does seem similar, but I haven’t had it so I can’t compare the taste. If you’d like to try the tofu recipe, I have a strong feeling that plain peanut flour could work as well!

  11. Powdered peanut butter would be a great option for backpacking!

    I love peanut butter tofu! One of my favorite restaurants in Asheville makes it and it’s fabulous.

  12. I’ve never tried powdered peanut butter but would love to try that crispy peanut tofu!! Too bad the macarons didn’t turn out though they still look delicious to me!

  13. Try it sprinkled over Ice Cream.
    I also take kettle corn ,put it in the blender and make power pop corn, this too is really great on Ice cream, sprinkled over french toast or pancakes,

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