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 Publisher: Fair Winds Press © 2009 by Celine Steen and Joni Marie Newman ISBN: 1592334032 |
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Reprinted with permission from the publisher,
Thai Tofu (p. 206)
Yield: 2 servings
Enjoy this delicious tofu with steamed greens such as broccoli greens, bok choy, or kale, and over rice or rice noodles.
Ingredients
- 1/4 cup (60 ml) vegetable broth or water
- 1 1/2 teaspoons cornstarch
- 1 1/2 tablespoons (24 g) crunchy or creamy natural peanut butter
- 1 teaspoon hot chili oil
- 1 1/2 teaspoons Sucanat
- 1 1/2 teaspoons seasoned rice vinegar
- 1 tablespoon (15 ml) tamari
- 1 tablespoon (15 ml) peanut oil
- 8 ounces (227 g) super-firm or extra-firm tofu, pressed, drained, and cubed
Directions
In a small-size bowl, whisk together the broth and cornstarch until dissolved. Add the peanut butter, chili oil, Sucanat, vinegar, and tamari; it will look a bit unmanageable at this point.
In a skillet, heat the peanut oil over medium-high heat, add the tofu, and cook until golden and crispy on every side, about 8 minutes.
Pour the peanut butter sauce on top, lower the heat to medium, and cook until the tofu is coated and the sauce has thickened, about 2 minutes.
Variation
Sesame fans may want to try replacing the peanut butter with tahini instead, for equally delicious results, but be sure to increase the amount of Sucanat to 1 tablespoon (12 g) instead, because tahini has a tendency to be a touch more bitter than peanut butter, depending on whether the seeds are hulled or not.