Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1/4 cup of smooth peanut butter
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 teaspoon of grated ginger
- 2 cloves of garlic, minced
- 1/4 cup of water
- 1/4 cup of chopped peanuts
- 2 tablespoons of chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Drain the tofu and pat it dry with paper towels. Cut the tofu into 1-inch cubes and place them on a baking sheet lined with parchment paper.
3. In a blender or food processor, combine the peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and water. Blend until smooth.
4. Pour the peanut sauce over the tofu cubes, making sure they are well coated.
5. Bake the tofu for 25-30 minutes, or until golden brown and crispy on the outside.
6. While the tofu is baking, toast the chopped peanuts in a dry skillet over medium heat until fragrant and lightly browned.
7. Once the tofu is done, remove it from the oven and sprinkle the toasted peanuts and chopped scallions on top.
8. Serve hot with rice or noodles.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 245
Fat: 17g
Carbohydrates: 11g
Protein: 15g
Fiber: 2g
Sugar: 5g
Sodium: 557mg
Substitutions for ingredients:
- Almond butter or sunflower seed butter can be used instead of peanut butter.
- Tamari or coconut aminos can be used instead of soy sauce.
- Apple cider vinegar or white wine vinegar can be used instead of rice vinegar.
- Maple syrup or agave nectar can be used instead of honey.
- Olive oil or vegetable oil can be used instead of sesame oil.
Variations:
- Add some heat by adding a pinch of cayenne pepper or red pepper flakes to the peanut sauce.
- Swap the tofu for tempeh or seitan.
- Mix in some vegetables such as broccoli, bell peppers, or snap peas before baking.
Tips and tricks:
- Make sure to press the tofu to remove excess water before baking for a firmer texture.
- Use a non-stick baking sheet or spray the parchment paper with cooking spray to prevent sticking.
- Double the recipe and freeze the leftovers for a quick and easy meal later.
Storage instructions:
Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the oven at 375°F (190°C) for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the baked tofu with peanut sauce on a bed of rice or noodles and garnish with chopped scallions and toasted peanuts.
Garnishes:
Chopped scallions and toasted peanuts.
Pairings:
Serve with steamed or stir-fried vegetables such as broccoli, bok choy, or snow peas.
Suggested side dishes:
Steamed rice, quinoa, or noodles.
Troubleshooting advice:
- If the tofu is not crispy enough, bake it for a few more minutes or broil it for a minute or two.
- If the peanut sauce is too thick, add more water until you reach the desired consistency.
Food safety advice:
Make sure to cook the tofu to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Tofu is a traditional Chinese food made from soybeans. It has been consumed for over 2,000 years and is a popular source of protein for vegetarians and vegans.
Flavor profiles:
The baked tofu with peanut sauce is savory, nutty, and slightly sweet.
Serving suggestions:
Serve the baked tofu with peanut sauce as a main dish for a vegetarian or vegan meal.
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Region: Thai