Tofu with Peanut Sauce

Do you get excited about tofu? I mean, I've always loved it, but sometimes it's a hard sell - people just love to hate on tofu. But you're going to make even the trickiest meat eaters love this dish, because not only will you have delicious, crispy tofu, this peanut sauce is awesome.

 

I've used this peanut sauce before for my Crab Fried Amaranth, but it's time to revisit! After all, it goes so perfectly on any number of foods. 

Grocery list items: 

1 block extra firm tofu (16 oz)

3 medium/large zucchini 

all natural peanut butter 

cilantro 

scallions 

Tofu with Peanut Sauce 

1 block extra firm tofu

2 tsp vegetable oil (I used canola) 

3 medium/large zucchini

2 cloves garlic 

3 tbsp almond milk (unsweetened) 

1/3 cup peanut butter 

3 tbsp soy sauce 

2 tsp lime juice 

1 handful cilantro

1 scallion 

cayenne pepper, to taste

To make the tofu, dry it well with paper towels and slice it into inch-long little rectangles. Dry fry it in a large pan. Make sure to leave some breathing room or they will stick. My tofu is all bunched together because I'm always in a rush... Cook on both sides until golden brown and crispy.

While you are dry frying your tofu, chop the zucchini and garlic. You don't need to stir the tofu much, as letting it sit will help it brown and crisp. 

Add 2 tsp vegetable oil, chopped zucchini and garlic to the pan. Stir together and then let it sit, so the zucchini will get a little browned on the bottom.

Meanwhile, make your peanut sauce. Stir together almond milk and peanut butter. Microwave for about 10 seconds to soften the peanut butter, so that they are easier to mix into a paste. Add soy sauce, lime juice, and cayenne and stir well. 

Chop your cilantro and scallions. Make sure to wash that cilantro well or you will have dirt sauce!

Combine cilantro and scallions with the peanut mixture to finish the sauce. 

Top your tofu and zucchini with a nice big dollop of peanut sauce and serve!

Super delicious, and comes together in a flash, which makes it perfect for busy weeknights. Zucchini is a cheap and easy vegetable to cook, and it goes nicely with the peanut sauce, but you could substitute any other veggies into this recipe. If you want to bulk it up a bit, serve it with some rice.

Tofu with Peanut Sauce

1 block extra firm tofu

2 tsp vegetable oil (I used canola) 

3 medium/large zucchini

2 cloves garlic 

3 tbsp almond milk (unsweetened) 

1/3 cup peanut butter 

3 tbsp soy sauce 

2 tsp lime juice 

1 handful cilantro

1 scallion 

cayenne pepper, to taste

Directions:
1. Pat tofu dry with a paper towel, then slice it into 1 inch pieces.
2. Heat a large pan and put in tofu pieces to dry fry them (do not add the oil). Cook about 5 minutes a side until browned and crispy.

3. Chop zucchini into small bite-sized chunks and mince garlic.

4. Add vegetable oil, zucchini, and garlic to the pan. Toss to distribute oil evenly, and let sit for zucchini to brown.

5. Make peanut sauce by combining almond milk and peanut butter. Microwave 10 seconds to soften.  6. Add soy sauce, lime juice, cayenne, and chopped cilantro and scallions.

7. Top tofu mixture with a large spoon of peanut sauce and serve.