Baked Peanut Butter Tofu Recipes

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!

BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE

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

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.

GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING

Steps:

• Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
• Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.

PEANUT BUTTER CURRY WITH TOFU

Steps:

• In a sauce pan heat the oil. Add the garlic and onion and let it begin to turn the onion translucent. When the onion is done, add the turmeric, jalapeno pepper, and curry powder. Stir well and cook for only about 2 minutes. Everything should be yellow. Add the coconut milk and bring to a simmer.
• Bring a separate non-stick pan to about low or low/med temperature. When the pan is hot, add the tofu (cubed) and let it begin to sizzle. Without oil the tofu will brown up each side withing a few minutes. Be sure to stir the tofu often and gently. Add in the veggies as you see fit and cook until tender.
• When the coconut sauce mixture has simmered for about 5 minutes (stirring frequently to avoid burning) add the reaming ingredients and turn your heat down to low. Bring the sauce back to a simmer and the peanut butter will melt, and the tomatoes will liquify. Let simmer for about 10 minutes and add the approprate amount of sauce to the tofu and mix.