Tofu is pretty bland on its own. However, marinated and cooked properly, these plain white slabs become exotic and delicious! We recently concocted a quick meal with tofu and a few other ingredients, all of which we already had in our kitchen.
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This dish is slightly spicy, rich, and surprisingly easy to make! Once you’re done cooking, you’ll be amazed that you managed to create such a great meal without a hitch (hopefully).
1 package extra-firm (not silken!) tofu
3 tablespoons tamari
1 teaspoon sriracha
1 teaspoon toasted sesame oil
1 tablespoon maple syrup
pinch of garlic powder
4-5 tablespoons cornstarch
Thank you! ❤️
*Receipts will come from ISIPP.
PEANUT SAUCE INGREDIENTS
2 1/2 tablespoons peanut butter
2 tablespoons tamari
1 tablespoon sriracha
1 tablespoon lime juice
2 tablespoons maple syrup
2 teaspoons sesame oil
pinch of garlic powder
Remove the tofu from the container. To remove its excess water, place the tofu inside a clean towel and place a heavy object, like a cast iron pan, on top of it. Let it sit for about 15 minutes. This sounds crazy, but it really works.
Chop the tofu into 3/4 inch cubes and add them to a large plate. Drizzle the rest of the tofu ingredients across the top and toss them all together until the tofu is thoroughly covered.
Place the tofu cubes into a freezer bag. Add the cornstarch a tablespoon at a time so it won’t stick. Shake the tofu until it’s completely coated with the cornstarch.
Spread the tofu cubes evenly on a cookie sheet. You can grease the sheet beforehand with a bit of sesame oil. Bake at 400 degrees for about 25 minutes, flipping the tofu halfway through the baking process.
Meanwhile, prepare your peanut sauce by whisking all ingredients together in a small bowl. The sauce should achieve a creamy texture and lovely, dark brown hue.
Heat a skillet on your stovetop and pour in the tofu and the peanut sauce mixture. Cook for about 2 minutes, stirring and flipping often. The tofu should easily absorb the sauce, as if by magic.
Remove from the burner and serve! Four people can devour these tofu cubes like they were candy. They’re really that good! They work well as either a main or a side dish. Feel free to garnish them with roasted peanuts, chopped scallions, cilantro, etc. We enjoyed ours with a side salad, topped with some of our homemade Goddess-style dressing. Yum!
If you have any tofu cubes left, they’ll keep well in your refrigerator for 2-3 days. But these delicacies are best fresh, so eat ’em up now! You can always make some more tomorrow.
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