Some people can't understand the the concept of spicy peanut sauce. I can't understand those people. Peanuts are meant to be enjoyed in all ways, including as an entree, spiced up, and over delicious things. Enter: Spicy Peanut Tofu.
This recipe is quick (under 30 minutes), high protein, and an easy addition to a meal or great stand alone.
For you [pea]nuts, let's cook!
Spicy Peanut Tofu
1 block firm/extra firm tofu, drained, sliced into desired thickness
1 T coconut or peanut oil
3 garlic cloves, peeled and sliced (haphazardly. Doesn’t matter)
¼ inch thick ginger slice or ¼ tsp ginger powder
3 T tamari (or Braggs Liquid Aminos, or soy sauce)
3 T rice vinegar
2 T peanut butter (or PB2 with water added)
1 T agave or maple syrup
2 tsp sirracha
¼ cup water
1 tsp sesame oil (optional)
Green onion, chopped (optional garnish)
Heat wok or frying man over medium heat. Add oil, garlic, ginger.
Cook 2 minutes.
Add tofu slices. Cook until browned on all sides (flipping occasionally this takes about 10 minutes).
In separate bowl, mix all sauce ingredients together. Note that sirracha can be less or more, depending on your taste buds.
My taste buds are major wusses. They are, in fact, the captains of the wuss army. Adjust accordingly.
Turn heat to low and add sauce mixture, coating tofu pieces and thickening sauce.
Remove from heat and enjoy over a bed of whateveryouhaveinthepantry (I had quinoa/brown rice), or as is.