Empty My Fridge
Easy Tofu Recipe // Baked Peanut Tofu (Vegan)
Ingredients
- Extra firm tofu1 packet
- Peanut butter¼ cups
- Soy sauce1 tbsp
- Rice wine vinegar1 tbsp
- Sweetener of choice1 tbsp
- Chili pepper · paste1–2 tbsp
- Sesame oil2 tsp
- Lime
- Garlic · minced1 tbsp
- Ginger paste2 tsp
Instructions
- Drain the tofu: wrap it in a clean tea towel, weigh it down with a board, and let it drain for 30 minutes. Cut into roughly 1-inch cubes.
- Preheat the oven to 350°F.
- In a mixing bowl, combine all the peanut sauce ingredients. Toss the tofu cubes in the sauce to coat them, keeping the leftover sauce in the bowl.
- Spread the tofu on a baking tray lined with parchment or a silicone mat. Bake 30 to 35 minutes, turning the tray halfway through, until deep golden brown.
- Optional: put the leftover sauce in a small saucepan with 2 to 4 tablespoons of water. Bring to a boil over medium heat, then lower the heat and simmer until thickened. This softens the raw garlic flavor.
- Serve the tofu with rice and steamed vegetables. Spoon over extra sauce if you like, or save it for spring rolls or another dish.
Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.
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GarlicLimeTofuPeanut butterExtra firm tofu
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