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.
- 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
- 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
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.
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.