![]() You can also save it for later use with spring rolls, on salads or in a stir fry. I like to heat it briefly with a few tablespoons of water to cook out the raw garlic flavor, and then drizzle it over the baked tofu or steamed vegetables I’m serving on the side. Its a good idea to shake or stir the pan about halfway through to promote even browning. Sesame oil adds a nice, subtle roasted flavor.Īfter coating the tofu and transferring it to your tray, you’ll have a few tablespoons of leftover sauce. We prefer a hot oven (425 F) and bake the tofu for 20 to 25 minutes. ![]() I am not shy about the amount of garlic I add. Just 4 ingredients and 25 minutes required Perfect for adding to stir fries, curries, and more Make The Recipe GF VG V DF NS Baked Crispy Peanut Tofu Delicious peanut butter tofu made with 8 simple ingredients. Garlic and ginger make the sauce deliciously aromatic. Quick & Easy Crispy Tofu The fastest, easiest way to make crispy tofu for any dish.I’ve also made the sauce with almond and cashew butter. I would image tahini would be a great option if you must avoid nuts, although I haven’t tried it myself. Chunky peanut butter is my preference for this recipe - I love the crunch, but it’s okay if you’re all about the smooth PB life.Or you can omit it altogether if you don’t like spicy food. You also use something like sriracha for a bit of a different flavor. Chili sauce will add a kick! Taste your sauce and adjust to preference, adding more chili sauce if you’re a spice lover.Brown rice syrup is actually one of my favorite things to add to many Asian-inspired dishes (since it has a flavor and texture similar to honey) if you can get your hands on it. Roast extra-firm tofu tossed in soy sauce and vegetable oil on a baking sheet for twenty minutes and it gets super savory, chewy, crispy-edged, and almost almost barbecue-like. You can use a different sweetener if you prefer, such as maple syrup or agave. For oven-baked tofu: Place tofu on nonstick roasting pan with rack, or baking sheet, in a single layer. Brown sugar will add a hint of sweetness.Vinegar and lime add tartness – the lime especially brightens up the flavors.The key to a good sauce is to add dimensionality with sweet and sour elements to balance the umami of the soy sauce. This tofu is a fantastic protein option for Buddha bowls or rice vermicelli bowls, but I also suspect you’ll find yourself eating it straight off the tray all on its own (speaking from experience). It also makes a kick-ass dipping sauce for spring rolls or the crispy sesame tofu that I shared last week. I’ve been making some variation of this peanut sauce ever since high school I used to add it to spaghetti noodles, sliced celery and carrots for the best after-school snack or lazy dinner of all time. This recipe marries two of my favorite things: tofu and spicy peanut sauce! It’s a guaranteed crowd-pleaser – the first time I made it, I almost ate the entire batch in one sitting.
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