Friday, March 25, 2011

Spicy Asian Peanut Baked Tofu

Ok, Horrible picture. But these things are great. Throw them with some udon noodles and mixed veggies and use the remainder marinade from this recipe and you have a tasty dish. Or just eat them, hot or cold.

  • 16 oz block -- Firm Tofu
  • 1/3 cup -- soy sauce or bragg's liquid aminos
  • 1/4 cup -- water
  • 3 tablespoons -- peanut butter
  • 2 tablespoons -- sesame oil
  • 2 tablespoons -- lemon juice
  • 1 tablespoon -- minced garlic
  • 1 tablespoon -- asian chili paste (I use sriracha)
  • 1 teaspoon -- rice vinegar
  • celery leaves
Step one!
Pat dry tofu to remove excess water. Then cut into 1/2 inch strips and place on a baking sheet lined with paper towels. Cover with even more paper towels and place another baking sheet on top to expel more water. Put some heavy objects on top and leave to sit for about 30 minutes.

Step Two!
Blend all ingredients, minus the tofu. Place tofu in dish and cover with marinade mixture. Cover and refrigerate overnight. You can turn the tofu and let sit for another hour or so to make sure it is well coated, but this is not required.

Step Three!
Preheat oven to 350F.
Place marinated tofu on an oiled baked sheet.
Bake for 30 minutes and then flip tofu.
Bake for another 30 minutes or until golden brown and firm.

Step Four!
Take out let cool or if making a dish you can throw them in right away.

Step Five!

-Jordan Halliday

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