Tofu with spicy peanut sauce
450g firm tofu, cubed
2 tablespoons (tbsp) (30ml) vegetable oil (or avocado oil or coconut oil)
2 shallots or 1 finely chopped small onion
2 cloves garlic, chopped
2 tbsp (30ml) Tamari (vegan soy sauce)
2 tbsp (30ml) tomato ketchup or puree
¼ cup (60ml) peanut butter
1 tbsp (15ml) maple syrup (optional)
1 cup (250ml) vegetable stock
½ tsp (2.5ml) Sriracha sauce or ¼ tsp of crushed red peppers
You can use a branded spicy peanut butter called “Laterra Mexican Spicy Peanut Sauce instead of the plain peanut butter and Sriracha – it adds quite a kick!
- Heat the oil in a saucepan
- Add shallots and chopped garlic. Saute on a low heat for 2-3 minutes
- Stir in Tamari, ketchup, peanut butter, maple syrup, vegetable stock and Sriracha sauce. Or use the Laterra Mexican Spicy Peanut Sauce instead). Mix well
- Add tofu, bring to the boil and let the sauce reduce & thicken
- Serve over your favourite rice, top with chopped green onions
I’ve also served this with layered potatoes
Line a baking dish with puy lentils (about 120g), layer with thinly sliced onions, potatoes and sliced tomatoes. Add salt and pepper to the top layer and some thyme if you have it (it’s great fresh from your garden). Pour over enough vegetable stock to submerge the potatoes. Cover with foil and place in medium hot oven for about 1 hour. Serve with the spicy peanut butter tofu and a sprinkling of crispy kale (tear kale into small pieces, drizzle tamari over and put in a fairly hot oven for about 5 minutes or until the kale is crispy). Keep an eye on it though as it can turn into charcoal very quickly!
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