Peanut Butter Tofu
Ingredients
Sauce
Instructions
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Press and cut the tofu.
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Dice onion and pepper while tofu is being pressed.
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Cook the tofu in preferred manner.
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Make peanut sauce while Tofu cooks. Mix sauce ingredients together and slowly add water to get to desired consistency.
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Set cooked tofu aside and cook onion and pepper.
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Once vegetables are cooked, add tofu back to pan and mix in the peanut sauce.
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Top with chopped scallions and/or chopped peanuts if desired and serve.
Note
General tofu preparation:
For cooking as a main course firm or extra firm are
generally the kind you want to get. Extra firm has a denser texture and holds
up a little better while firm is more tender and absorbs flavors a bit better.
Wrap the tofu in a paper towel and place it on a plate then
place another plate over it and weigh the plate down with something. Leave for
15-30 minutes to squeeze the water out. Generally recipes have you cut into
1-inch cubes but I’ve read some that have you roughly tear it into
approximately I inch cubes so that there’s more surface area to absorb the
flavors of whatever you cook it in.
Since tofu is really plain flavored but absorbs flavor
really well it’s ideal for marinating. After chopping into cubes put in a bowl
and add the marinate mix until covered and let it sit. Firm tofu will take less
time to absorb the flavors than marinade. If you want crispier tofu you can
also coat it in cornstarch.
Once the marinade has set in it’s time to cook it. So far
I’ve just done stir fried and oven baked.
For stir fried oil a pan and heat it up. Once heated add the
tofu and cook each side until they are golden brown which should be between 4
and 8 minutes.
For baking in the oven preheat the oven to 400 degrees. Put
the tofu on a parchment paper covered tray. Bake for 15 minutes then flip the
tofu and bake for another 15 minutes or until is at your preferred level of
cooking.
Once tofu is done cooking mix or drizzle it with any post-cooking sauces
your recipe calls for and serve.
