Baked Tofu With Peanut Sauce
Peanut sauce has entered the culinary world through Thai cooking. This is a basic Thai peanut sauce and can be used for dipping spring rolls or vegetables on skewers, even a sauce for noodles. It is nice and mild. If you like your sauce spicy, add some cracked red pepper flakes or minced fresh green chili. This is also good with a tablespoon of grated fresh ginger added for another dimension of flavor. Use the natural peanut butter with the oil separating on top. The glazed tofu is delicious served with steamed red quinoa, or with brown rice and a quickly sauteed stirfry of a green vegetable like bok choy. I like it sprinkled with chopped cilantro for serving.
1/2 cup unsweetened natural creamy peanut butter, room temperature
4 tablespoons soy sauce, or wheat free tamari
1/4 cup fresh lemon juice or lime juice
1 tablespoon sesame oil
Pinch sea salt
2 to 3 tablespoons, or more, hot water to loosen the peanut butter
1 package extra-firm tofu, drained and pressed for 10 minutes
In a medium-size bowl, whisk together the peanut butter, soy sauce, lemon juice, sesame oil, salt and water. Preheat the oven to 350 degrees.
Slice the cube of tofu lengthwise into four equal thick slices. Lightly oil a shallow 8 x 8=inch ovenproof baking dish and arrange the tofu so that the slices lie flat.
Pour over the sauce. Brush on the sauce on with a pastry brush or use the back of a spoon to gently coat the tofu. Let stand on the counter and soak in for about 15 minutes.
Place the dish in the oven and bake for 25 to 30 minutes, until the marinade is caramelized and the tofu is cooked through.
Makes 2 servings