Spicy Peanut Tofu
Spicy Peanut Tofu
Easily the most colorful, flavor bomb vegan dish I’ve made this winter.
And it’s my new favorite recipe.
This recipe can be topped with crushed peanuts, cilantro, halved cherry tomatoes – the possibilities are endless.
Lastly, if you’re not vegan and want even more protein, substitute bone broth for the vegetable broth.
Note: saucey tofu dishes are typically served on a bed of rice or noodles, as per the Asian tradition– but try it on a bed of steamed red cabbage, or sugar snap peas – the ambrosia of colors will tantalize your eyes as well as your palate.
Spicy Peanut Tofu
INGREDIENTS Serves (3-4)
- 1 block tofu (extra firm), cubed
- 2 TBSP oil
- 2 small shallots or 1 large shallot, minced
- 6 garlic cloves minced
- 2 TSBP ginger, minced
- 4 TBSP soy sauce
- 1/2 C peanut butter
- 3 TBSP ketchup
- 1 C vegetable broth
- 1-2 tsp sriracha (for more spice, substitute 1 TBSP crushed red pepper)
- Chopped cilantro and baby tomatoes for garnish
DIRECTIONS
Heat oil to medium and saute the shallots, garlic and ginger.
Add soy sauce, ketchup and peanut butter – stirring frequently.
Add broth and stir until all are combined.
Add tofu and reduce to simmer for 10-15 min or until sauce thickens.
Stir in sriracha.
Serve on a bed of steamed vegetables or rice/grain topped with cilantro and halved tomatoes
*Adapted from the_buddhist_chef on IG
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