Crispy Peanut Tofu

This recipe came to me as I was driving home from work and I wrote it down on a Domino's napkin. That napkin has since been through a lot and I have saved it a few times from getting thrown away. Every time I tell my husband I need it, he gives me the look of death. As if to say, 'Why do you need this stained napkin. Write your recipe down and throw it away.' Almost two weeks later (life has been crazy), I am finally writing down the recipe so I can throw away the stained, nasty napkin.

It is a simple way to dress up tofu, enough that my 1 year old son even like it. But he likes everything edible. So that isn't saying too much. It can be used as a marinade or even a sauce to stir fry vegetables in, or a dressing for an Asian themed salad. The possibilities are as endless as your creativity.

For this meal, I paired the tofu with quinoa, roasted sweet potatoes, zucchini, and kale. And it was really good. It wasn't overwhelmingly peanuty because only the tofu had the peanut sauce. Everything else was just drizzles with coconut oil, salt, and pepper and roasted in the oven at 400 degrees. (35 minutes for the sweet potato wedges, 15 minutes for the zucchini, and 5 minutes for the kale. I would just stir/flip them each time I added a new vegetable to the oven). You can also add a Tahini sauce to drizzle over. I did a mix of Tahini, ground ginger, lime or lemon juice, maple syrup, and warm water to thin.

Ingredients

2 T natural peanut butter

1 T soy sauce (low sodium)

1 tsp pure maple syrup

1 clove garlic, finely minced

1/8 tsp ground ginger

lime juice from 1 lime

warm water to thin

1 block firm or extra firm tofu, cubed

Directions

1. Combine all ingredients in a bowl and whisk until combined.

2. Cube tofu and combine tofu and marinade in a large Ziploc bag and gently shake to coat the tofu and let sit for 30 minutes-1 hour.

3. Warm a skillet or wok over medium high heat and pour the tofu and the sauce into the pan. Cook over medium high heat, flipping occasionally to prevent sticking/burning and so the tofu is cooked on every side.

4. Serve with a stir fry, roasted vegetables, buddah bowl, or rice/grain with a Tahini sauce and ENJOY.

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