BAKED CRISPY PEANUT TOFU
Steps:
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- Start pressing tofu using a tofu press, or wrap in clean, absorbent towel and set something heavy - like a cast iron skillet or books - on top to press out the moisture. Press for about 15-20 minutes.
- In the meantime, prepare peanut sauce by combining peanut butter, tamari, chili garlic sauce, lime juice, maple syrup, and sesame oil in a small mixing bowl and whisking thoroughly to combine. Set aside.
- Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Gently toss to combine using hands or a spoon. Let marinate 2-3 minutes, stirring/tossing occasionally.
- Use a slotted spoon or your hands to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer (amount as original recipe is written // adjust if altering batch size).
- Transfer tofu to the prepared baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.
- Heat a large metal or cast iron skillet (12 inch) over medium heat. Once hot, add tofu and the peanut sauce. Toss to coat. Stirring frequently, sauté the tofu for about 2 minutes, or until the tofu is hot and well coated with peanut sauce.
- At this point it's ready to eat! Enjoy as is or with any Asian-inspired dish. We love it with our Mango Curry, Noodle-Free Pad Thai, or these Thai Noodle Bowls!
Nutrition Facts : ServingSize 1 portions, Calories 275 kcal, Carbohydrate 24.5 g, Protein 16.6 g, Fat 14.1 g, SaturatedFat 2.6 g, Sodium 1356 mg, Fiber 2 g, Sugar 11.2 g, UnsaturatedFat 7.56 g
BAKED TOFU IN THAI PEANUT SAUCE
Steps:
- Gather the ingredients.
- First, press your tofu .
- Once your tofu is well-pressed, cut it into your desired shapes. Thin slabs, triangles or even small bite-sized shapes will work.
- Once your tofu is ready to go, pre-heat the oven to 400 F. Line a baking tray with aluminum foil if you can since baked tofu sometimes gets a bit sticky, and the foil makes clean up super easy.
- Next, prepare the sauce. Whisk together the peanut butter (melt it slightly in the microwave for just a few seconds to make this easier) with the ginger, lime juice or orange juice, soy sauce, sesame oil, maple syrup, and sweet chili sauce. Before you bake your tofu, give the sauce a quick taste. It should be delicious. If not, adjust the seasonings to taste.
- Coat the tofu with the peanut sauce on all sides. You can transfer the sauce to a wide shallow bowl or dish and dip it in, or use a pastry brush to coat each piece by hand if you're working with larger pieces of tofu. We like to dip it, then brush on extra sauce.
- Bake the tofu in the oven for about 15 to 17 minutes, keeping an eye on them so they don't burn. Turn pieces over, and bake another 10 to 15 minutes. (Note: The sauce on the aluminum foil will burn a bit, don't worry. You just don't want to see the coated tofu burn.)
- Serve and enjoy!
Nutrition Facts : Calories 302 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 2 g, Protein 15 g, SaturatedFat 4 g, Sodium 303 mg, Sugar 13 g, Fat 21 g, ServingSize about 4 servings, UnsaturatedFat 0 g
TOFU WITH PEANUT-GINGER SAUCE
If you don't feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, appetizer
Time 10m
Yield 1/2 to 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).
BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE
A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce's flavors and chars up nicely upon roasting. The tofu's neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner.
Provided by Yewande Komolafe
Categories dinner, weekday, grains and rice, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
- In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
- In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
- In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
- Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
- Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.
BAKED PEANUT BUTTER TOFU
Found this online a couple of years ago and it is probably my most made tofu recipe. Easy to prepare and delicious. Once you've made this, you can adjust individual ingredients to your liking. I sometimes add just a little more peanut butter. (Preparation time includes marinading time)
Provided by busyozmum
Categories Vegan
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Press as much moisture out of the block of tofu as you can.
- Mix all other ingredients in a shallow baking dish.
- If your marinade ingredients are not blending well together, try warming them just a little in the microwave. This will soften the peanut butter a bit and they should all blend well together.
- Cut tofu into approx 1/4 inch (1 cm) slices.
- Lay the tofu slices into the marinade and carefully turn to coat all pieces evenly.
- Place into fridge to marinade for at least 1 hour.
- bake at 180C (350F) for 25-30 minutes.
Nutrition Facts : Calories 314.4, Fat 22.7, SaturatedFat 4.2, Sodium 1160, Carbohydrate 11.9, Fiber 3, Sugar 5.2, Protein 21.2
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CRISPY BAKED PEANUT TOFU | MINIMALIST BAKER RECIPES
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- If your block of tofu is larger than 12 ounces, trim it down. Then drain your tofu and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15-20 minutes.
- Once pressed, slice tofu into roughly 1/2-inch cubes and arrange on the parchment-lined baking sheet in a single layer. Ensure they aren't touching so they will crisp up. Bake for 20-25 minutes to dry/firm the tofu. NOTE: At 20 minutes, the tofu should be chewy, and at 25 minutes, the tofu should be more crispy. Bake according to preference.
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