Peanuts. There is something about its saltiness, its nuttiness. I love anything that has to do with peanuts—peanut butter, peanut M&Ms, protein peanut butter balls, peanut sauce…
You get the idea.
Also. I really hate the name of this dish. “Tofu in Peanut Sauce?” Like really? Seriously, I can’t think of a better name. And that sucks, so this will have to do.
My co-worker came into the lunch room one day last month and heated up her lunch. It smelled so good, so I decided to make my little spin on it. I came up with this recipe after doing some research looking at some other recipes. It came out phenomenal! I’ve been having it for lunch the past few days with sauteed vegetables and Trader Joe’s vegetable fried rice (amaze!).
What you’ll need:
1 tbsp. toasted sesame oil
2 cloves fresh garlic, minced
2 tbsp. of shallot, minced
1 tbsp. of lemongrass, finely chopped
1 small Thai chili pepper, minced
1/4 cup + 2 tbsp. of crunchy peanut butter
1/4 cup of tamari or low-sodium soy sauce
1/4 cup of pure maple syrup or honey
2 heap tbsp. of garlic chili sauce (Sinsin)
2 blocks of extra firm tofu, cubed
Optional: 1/2 cup of cilantro, roughly chopped and toasted sesame seeds
How you’ll do it:
1) Preheat a large, nonstick pot on medium. Once heated, add the sesame oil, garlic, shallot, lemongrass and chili pepper. Saute with a wooden spoon until fragrant—about 3 minutes.
2) At this point add the peanut butter, tamari, maple syrup and garlic chili sauce and stir aggressively until smooth. Add about 1/4 cup of water or until the sauce is at the right consistency. You want it thick, but not like glue. Use your best judgement.
3) Add the tofu and mix well. Make sure every cube of tofu is lathered in that beautiful sauce. Cook for about 10 minutes; just until the tofu is warmed.
4) At this point you can add cilantro and sesame seeds to garnish.