Tofu Peanut Butter 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!

TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)

Steps:

• Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms.
• Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
• Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.

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 WITH PEANUT-GINGER SAUCE

Steps:

• In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).

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.

TOFU PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a large bowl, cream Tofu, peanut butter, brown sugar and vanilla.
• Add flour, baking powder, oats and stir thoroughly.
• Drop onto cookie sheet 2 inches apart.
• Bake at 350 degrees for 20 to 25 minutes.