Crispy Tofu With Peanut Sauce
Ingredients
The tofu and cooking oil
-
3
Tbsp.
vegetable oil
-
14
oz.
firm tofu
The aromatics and spices
-
1
large
shallot
-
2
in.
ginger
-
5
cloves
garlic
-
1
tsp.
ground cumin
-
1
tsp.
red chile powder or crushed red pepper flakes
-
½
tsp.
ground turmeric
The sauce
-
15.4
oz.
unsweetened coconut cream
-
2
Tbsp.
smooth natural peanut butter
-
1
Tbsp.
honey
-
1
tsp.
kosher salt
-
1
Tbsp.
fresh lime juice
-
½
cup
water
For serving
-
to taste
cilantro leaves
-
to taste
jalapeños
-
to taste
steamed white rice
-
to taste
lime wedges
Instructions
- Heat 1 Tbsp. of vegetable oil in a skillet and cook the tofu until golden brown, then transfer to a plate.
- In the same skillet, heat the remaining oil and cook the shallot, ginger, and garlic until translucent, then add the spices and cook until fragrant.
- Stir in the coconut cream, peanut butter, and honey, bringing to a simmer until thickened, then whisk in water and return the tofu to the skillet to heat through.
- Remove from heat, stir in lime juice, and serve topped with cilantro and jalapeños alongside rice and lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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