I love peanut butter, and certainly love it in desserts, but sometimes a savory peanut butter sauce just doesn't do it for me. Too thick, too goopy, etc. This recipe, though, was just right. Combined with the crispy tofu, scallions and brown rice this is a complete meal, perfect for a weeknight.
Creamy Peanut Butter Tofu
(adapted from Epicurious)
- 1 package of firm tofu
- 2 tbsp sesame oil
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds (these toast really quickly so keep an eye on them)
- 1/4 cup soy sauce
- 1 tbsp tamari
- 1/4 cup peanut butter
- 2 tbsp rice wine vinegar
- 2 tbsp brown sugar
- 1/2 tsp red pepper flakes
- 2 scallions, finely chopped
- 1/3 cup water or veggie stock
- salt and pepper
- Slice tofu into bite-size chunks and dry fry 'em. (I mention dry-frying here and also over at my Whole Living post on soy, but I think it deserves its very own space here soon. People need to know that tofu can actually taste good!)
- Heat oil in a skillet and then fry the tofu over medium heat until golden, turning to cook all sides.
- Meanwhile, combine the sauce ingredients in a food processor and puree until smooth and silky. Add a pinch of salt if necessary.
- Pour in the sauce and cook until bubbling and thickened. Add the sauce & tofu to a bowl of cooked brown rice. Sprinkle with scallions and sesame seeds.