This week, the Culinary Medicine team is here to share a recipe for a vegetarian Roasted Tofu with Easy Peanut Sauce.
Roasted Tofu with Easy Peanut Sauce Ingredients (Serves 4)
- 1 block (14 oz.) extra firm tofu, drained and pressed
- 1 Tbsp. olive oil
- 1 Tbsp. low-sodium soy sauce or tamari
- 1 tsp. honey or agave
- 1 clove garlic, minced
- 1 Tbsp. cornstarch
- 1⁄4 cup natural creamy peanut butter
- 2 tsp. low-sodium soy sauce or tamari
- 1 Tbsp. brown sugar
- 1⁄4 lime, juiced (about 1⁄2 Tbsp.), or to taste 1 tsp. chili garlic sauce* or to taste
- 1⁄2 tsp. grated ginger
- 1⁄4 cup hot water
- 1⁄4 cup chopped cilantro, optional
- 1⁄4 cup thinly sliced scallion, optional
- 2 cups cooked brown rice, for serving, optional
- 4-6 cups cooked veggies, for serving, optional
- Press tofu by placing the block between 2 dishtowels, put a cutting board on top and then place something heavy like a cast iron skillet or canned goods on the cutting board; anything that will press out moisture for 15-30 minutes if time allows.
- While tofu is being pressed, preheat the oven to 400°F and prepare a baking sheet with parchment paper or aluminum foil and spray with non-stick cooking spray.
- In a medium mixing bowl, whisk together olive oil, soy sauce, honey, and garlic. Set aside.
- Cut tofu into 1” cubes and add tofu to the soy sauce mixture. Gently turn to coat the tofu on all sides.
- Sprinkle the cornstarch over the tofu and gently mix until evenly coated.
- Place tofu in a single layer on the baking sheet, making sure that no pieces are touching. Bake in the oven for 30 minutes, turning tofu over halfway through or until lightly browned.
- While tofu is baking, whisk together peanut sauce ingredients in a small mixing bowl. Add hot water until the sauce is the thickness that you want.
- Serve tofu with peanut sauce on the side or drizzled over top. Divide brown rice and vegetables among plates if desired. Garnish with chopped cilantro and sliced green onions, if using.
*Can substitute 1⁄8 tsp. cayenne pepper and 1 clove minced garlic.
Adapted from American College of Lifestyle Medicine Culinary Book.
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