Monday, November 09, 2015

Crispy Baked Peanut Tofu

It was only after I started preparing for this recipe that I realized the cauliflower was going to be made into a faux rice, so I'll post the original recipe, but I will confess I did not make cauliflower rice. Instead, I put the cauliflower back in the freezer and made some instant brown rice instead. No regrets. I did use bok choy from the farm (tomorrow is the last pickup, wah) and some "extra crunchy" peanut butter (BEST).

The tofu was a nice texture from the draining and baking and pan-searing. I liked it. The tofu did start to burn in the pan pretty quickly so be careful when you're adding the sauce. Maybe next time I'll try the cauliflower rice. Just kidding! I will probably never do that. Carbs for life.


Crispy Baked Peanut Tofu
Minimalist Baker

12 ounces extra firm tofu
1 Tbsp Toasted sesame oil

1 small head cauliflower
2 cloves garlic, minced
1 1/2 Tbsp Toasted sesame oil

1/4 cup low sodium soy sauce
4 Tbsp light brown sugar
1/2 tsp chili garlic sauce
2 1/2 Tbsp peanut butter or almond butter

Veggies (baby bok choy, green onion, red pepper, broccoli)
Toppings: Fresh lime juice, cilantro, sriracha

Begin by draining tofu 1.5 hours before you want your meal ready. If your block of tofu is larger than 12 ounces, trim it down. You don't need a full pound for this recipe.

Roll tofu in an absorbent towel several times and then place something heavy on top to press for 15 minutes.

Near the end of draining, preheat oven to 400 degrees F and cube tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.

Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed.

Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.

In the meantime, shred your cauliflower into rice by using a large grater or food processor. You don't want it too fine, just somewhat close to the texture of rice. Set aside. Mince garlic if you haven't already done so, and prepare any veggies you want to add to the dish (optional).

Heat a large skillet over medium to medium-high heat (6 out of 10), and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.

Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don't worry. Remove from pan and set aside and cover to keep warm.

Rinse your pan under very hot water water and scrape away any residue. Place back on oven.

Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir. Put cover on to steam the "rice." Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally. Then add a few spoonfuls of sauce to season and stir.

Place cauliflower rice and top with veggies and tofu. Serve with any leftover sauce. Leftovers reheat well and will keep covered in the fridge for up to a couple days.

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