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Baked Peanut Tofu
Recipe:
Ingredients
Tofu
▢1 (~14 oz/400g) block of extra-firm tofu, drained
▢1 ½ tablespoons neutral-flavored oil or olive oil
▢Kosher salt and freshly cracked black pepper
▢2 tablespoons potato starch (or arrowroot powder)
▢1 tablespoon roasted sesame seeds
Peanut Sauce
▢¼ cup (56g) creamy peanut butter (preferably unsalted) (see Note 1)
▢1 fat garlic clove, grated or crushed with a press
▢1 tablespoon (20g) tamarind paste or tamarind concentrate (see Note 2)
▢1 large lime zested
▢1 ½ tablespoons (25g) tamari or soy sauce
▢1 tablespoon (15g) sambal oelek or chili-garlic sauce (see Note 3)
▢1 tablespoon (8g) coconut sugar (or organic cane/brown sugar; see Note 4)
▢½ teaspoon ground coriander
▢⅛ teaspoon ground cinnamon
Veggies
▢2 to 3 bunches broccolini (~14 oz / 400g) , thick ends trimmed (see Note 5)
▢6 ounces (170g) shelled edamame
▢1 ½ teaspoons toasted sesame oil
For serving
▢3 to 4 cups 450 to 600g cooked rice (brown or white)
▢⅓ cup (45g) roasted cashews (or peanuts) (see Note 6)
▢1 big handful (14g) cilantro leaves and tender stems
▢A few squeezes of lime juice
Instructions
Preheat the oven to 425ºF/220ºC. Line a rimmed sheet pan with parchment paper.
Prep the tofu. Slice the block of tofu lengthwise into four slabs; wrap them in a thin dish towel, then weigh them down with your heaviest cookbook(s). Press for 10 to 15 minutes (no more than 15 min). Alternatively, use a tofu press if you have one (but don’t slice the tofu into slabs first).
Bring a large saucepan of water to a boil for the broccolini and edamame.
While the tofu presses, make the Peanut Sauce. In a bowl, combine the peanut butter, garlic, tamarind, lime zest, tamari or soy sauce, chili sauce, sugar, coriander, and cinnamon. Whisk well to combine.
Taste and adjust to your preference, adding more tamari for extra savory saltiness, more sugar for sweetness, more tamarind or lime juice for tang, or more chili sauce for heat.
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