Simple Tofu With Peanut Butter Vietnamese Recipes

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BAKED PEANUT BUTTER TOFU



Baked Peanut Butter Tofu image

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

750 g extra firm tofu (I have used 500g succesfully)
1/4 cup peanut butter
1/2 cup low sodium soy sauce
1/4 cup boiling water
2 garlic cloves, crushed
1/2 teaspoon vinegar
2 tablespoons extra virgin olive oil
1 teaspoon of grated fresh ginger or 1/2 teaspoon powdered ginger
2 teaspoons maple syrup
1/4 teaspoon pepper (or to taste)

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

TOFU SATAY WITH PEANUT SAUCE



Tofu Satay with Peanut Sauce image

Indonesian-style vegan satay marinade seasons skewered chunks of tofu before they're grilled. Serve with peanut sauce to replicate this Asian street food as an appetizer or, if desired, serve over rice for a meal.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 15

¾ cup coconut milk
2 tablespoons sweet soy sauce (kecap manis)
1 tablespoon curry paste
1 ½ teaspoons ground turmeric
1 teaspoon grated fresh ginger
1 tablespoon vegan fish sauce substitute
2 (8 ounce) containers extra-firm tofu, pressed and drained
4 (8-inch) bamboo skewers
3 tablespoons creamy natural peanut butter
3 tablespoons coconut milk
3 tablespoons chili-garlic sauce
2 tablespoons sweet soy sauce (kecap manis)
2 ½ tablespoons lime juice
1 teaspoon freshly grated ginger
4 lime wedges

Steps:

  • Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
  • Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
  • Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
  • Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
  • Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

Nutrition Facts : Calories 321.7 calories, Carbohydrate 19.9 g, Fat 22.9 g, Fiber 2.5 g, Protein 13.2 g, SaturatedFat 11.8 g, Sodium 1325 mg, Sugar 11.9 g

TOFU AND VEGGIES IN PEANUT SAUCE



Tofu and Veggies in Peanut Sauce image

Easy, quick, and tasty meal. A favorite in our household.

Provided by Anne Buchanan

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 4

Number Of Ingredients 11

1 tablespoon peanut oil
1 small head broccoli, chopped
1 small red bell pepper, chopped
5 fresh mushrooms, sliced
1 pound firm tofu, cubed
½ cup peanut butter
½ cup hot water
2 tablespoons vinegar
2 tablespoons soy sauce
1 ½ tablespoons molasses
ground cayenne pepper to taste

Steps:

  • Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
  • In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.

Nutrition Facts : Calories 443.3 calories, Carbohydrate 24 g, Fat 29.9 g, Fiber 6.9 g, Protein 29 g, SaturatedFat 5.4 g, Sodium 642 mg, Sugar 9.2 g

SIMPLE TOFU WITH PEANUT BUTTER (VIETNAMESE)



Simple Tofu With Peanut Butter (Vietnamese) image

A very simple dish. My mom says this is usually served in Buddhist temples, but there they have to grind their own peanut.

Provided by Nolita_Food

Categories     Soy/Tofu

Time 20m

Yield 1 serving(s)

Number Of Ingredients 4

5 ounces firm tofu, sliced into bite-size pieces
1 tablespoon peanut butter (creamy or crunch, you choose)
1 tablespoon soy sauce
water

Steps:

  • Place slice tofu, soy sauce and peanut butter in a small sauce pan.
  • Add enough water to cover the tofu nearly fully.
  • Let simmer over low heat until the sauce thickens.
  • Serve hot with steamed rice.

Nutrition Facts : Calories 204.1, Fat 14, SaturatedFat 2.9, Sodium 1095.9, Carbohydrate 6.5, Fiber 2.4, Sugar 2.6, Protein 17.5

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