Tofu And Peppers With Spicy Peanut Sauce Recipes

TOFU AND PEPPERS WITH SPICY PEANUT SAUCE

Steps:

• Preheat oven to 450 degrees. Slice each tofu cake crosswise into 6 rectangles.
• In a shallow container, whisk together 1 tablespoon each oil and soy sauce. Dip tofu pieces lightly on all sides to coat. Brush two rimmed baking sheets with remaining tablespoon oil; divide tofu between them. Scatter peppers around the edges.
• Bake 10 minutes; turn tofu and peppers. Continue baking until tofu is golden brown and peppers begin to char, 10 to 15 minutes more.
• In a small saucepan over low heat, whisk together peanut butter, lime juice, chili sauce, brown sugar, 3 tablespoons water, and remaining 1 tablespoon soy sauce, until warm. Drizzle sauce over tofu and peppers. Garnish with cilantro, if desired.

STIR-FRIED TOFU AND PEPPERS

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

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.

TOFU AND VEGGIES IN PEANUT SAUCE

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.

TOFU AND PEPPERS WITH SPICY VEGAN PEANUT SAUCE

Steps:

• Slice tofu into 1/2-inch-thick strips and press between paper towels to remove excess water; leave to drain while preparing vegetables.
• Heat 2 tablespoons peanut oil and sesame oil in a skillet over medium-high heat. Add green bell peppers, onions, and carrots; saute until peppers and carrots are tender and onions are golden brown, 5 to 10 minutes. Remove from heat, mix in green onions and garlic, and cover with a lid.
• Chop tofu into bite-sized chunks. Heat remaining peanut oil in a skillet over medium heat. Add tofu and cook until golden brown, about 10 minutes.
• Combine peanut butter, water, sriracha sauce, soy sauce, salt, and black pepper in a blender and blend until smooth to make the peanut sauce.
• Transfer tofu and peanut sauce to the skillet with the vegetables. Heat over low heat until warmed through, about 5 minutes.

PAN-FRIED TOFU WITH SPICY PEANUT SAUCE

Steps:

• Drain tofu (i pressed gently between paper towels).
• Cut into bite-sized cubes.
• Toss with cornstarch, coating the cubes.
• Sprinkle a little salt and pepper.
• Heat some oil (about 3-4 tablespoon, just ensure pan is coated).
• Fry the tofu cubes in batches, making sure all sides are lightly browned.
• Drain on paper towels, then sprinkle with salt and pepper if desired.
• Sauce: Heat the milk in small saucepan (you can make sauce in microwave too).
• Add peanut butter, stirring well.
• Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 - 1 tsp of lime juice too - it will be great!
• Serve hot, as a snack or appetizer. Sometimes i serve them with a sweet Chinese dessert: Green Bean Soup.

TOFU STIR-FRY IN SPICY PEANUT SAUCE

Steps:

• Mix first 4 ingredients until blended.
• Heat 1 Tbsp. oil in large skillet on medium-high heat. Add tofu; cook and stir 5 to 6 min. or until golden brown. Remove from skillet; set aside.
• Heat remaining oil in same skillet. Add onions, garlic, ginger and crushed pepper; cook and stir 1 min. Add bell peppers; cook and stir 4 to 5 min. or until crisp-tender. Return tofu to skillet along with the dressing mixture; stir. Bring to boil; cook and stir 2 to 3 min. or until sauce is thickened.

CRISPY TOFU WITH SPICY PEANUT SAUCE

Steps:

• Drain tofu.
• Cut into 4 equal lengthwise slices.
• Place on a double thickness of tea towel, cover with another double thickness of tea towel and allow to stand for 15 minutes.
• Gently pat tofu dry.
• Using large nonstick frying pan, heat oil over medium heat.
• Coat tofu with cornstarch.
• Fry in hot oil until crispy and lightly coloured (about 4 to 5 minutes per side).
• Drain on paper towel.
• Place slices on dinner plate, drizzle with peanut sauce and sprinkle with green onions.
• Serve immediately.