Easy Baked Peanut Tofu

• 份量: 3 servings
• 准备时间: 10 minutes
• 总时间: 38 minutes

配料

1 (~400g) block extra firm tofu, pressed and drained

1 1/2 tbsp cornstarch

1 1/2 tbsp tamari

1 tbsp avocado oil or your favorite high heat oil

1/2 tsp thyme

2 clove garlic, grated or pressed

3 tbsp creamy natural peanut butter

1 1/2 tbsp tamari

1 tbsp maple syrup

1/2 tbsp sriracha or chili oil, add more or less to taste

Juice and zest of 1 lime

1 tsp sesame oil, optional

1 tsp garlic powder

1/2 tsp ground ginger

1/2 tsp onion powder

3 tbsp water

Frozen rice or quinoa, heated

Frozen Edamame, thawed from frozen

Persian Cucumbers, thinly sliced

Scallions, thinly sliced

Sesame Seeds

步骤

Preheat oven to 425F. Cube your pressed tofu and place in an airtight container with the cornstarch, tamari, oil, thyme and garlic. Seal the container and give it a few gentle shakes until the tofu is evenly coated.

Place the seasoned tofu on a parchment lined baking sheet and bake for 20 minutes. Flip the tofu and then bake for an additional 8 minutes or until the tofu is crisp and golden.

While the tofu bakes, make the peanut sauce. In a small bowl, add the peanut butter, tamari, syrup, sriracha, lime juice and zest, sesame oil and seasonings. Give it a whisk until it starts to thicken then slowly whisk in the water a tablespoon at a time until it becomes a creamy sauce. Use this time to also thaw your edamame and prepare your rice/quinoa.

Place the tofu in a bowl or storage container and pour over the peanut sauce. Fold the tofu into the sauce until fully coated.

Serve the tofu how you wish. I placed mine over a bowl of rice, edamame, and cucumbers. Then top with scallions and sesame seeds and enjoy.