Baked Peanut Tofu
Ingredients
The tofu
-
2
blocks
extra firm tofu
-
2
tablespoons
extra virgin olive oil
-
2
tablespoons
corn starch
-
¼
teaspoon
kosher salt
-
to taste
freshly ground black pepper
The peanut sauce
-
1
teaspoon
peanut oil
-
1
tablespoon
minced ginger
-
1
tablespoon
minced garlic
-
½
cup
creamy peanut butter
-
14
ounce can
coconut milk
-
2
tablespoons
soy sauce
-
1
tablespoon
rice vinegar
-
1
tablespoon
sriracha
-
for serving
fresh chopped cilantro
-
for serving
lime wedges
Instructions
- Preheat the oven to 425°F and prepare a sheet pan.
- Drain and pat dry the tofu, then cut it into ½ inch cubes.
- Toss the tofu with corn starch, olive oil, salt, and pepper in a container.
- Spread the tofu on the sheet pan and bake for 25 to 30 minutes until golden and crispy.
- Meanwhile, heat peanut oil in a pot and sauté ginger and garlic until aromatic.
- Add peanut butter, coconut milk, soy sauce, rice vinegar, and sriracha, whisking to combine.
- Bring the mixture to a boil, then reduce to a simmer until thickened.
- Stir in the baked tofu to coat with the sauce and serve immediately, garnished with cilantro and lime.
Nutrition Facts (estimated)
Servings
5
Calories
339
Total fat
24g
Total carbohydrates
15g
Total protein
19g
Sodium
618mg
Cholesterol
0mg
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