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Monday, April 9, 2012

04.09.12

Tofu. It's what's for dinner. Tonight's dinner definitely takes a little bit of planning because I like to press my tofu for a while before marinating it. But, it is so tasty!

Grilled Tofu with Spicy Peanut Sauce


1 Brick of firm tofu
1/4 cup soy sauce
1 teaspoon sesame oil
1 tablespoon lime juice
1 tablespoon fresh ginger, grated
1 clove garlic, grated

Peanut Sauce


1/2 cup natural creamy peanut butter

1/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes
1 teaspoon red curry paste
1 shallot, peeled and roughly chopped




The night before you make this dish, slice the tofu into 1/2 inch slices and lay the slices on a paper towel lined plate. Cover the slices with another paper towel. I change the paper towels once to make sure I can absorb as much liquid as possible.



Once the tofu has been pressed at least 8 hours or up to 24 hours, mix the soy sauce, sesame oil, lime juice, ginger and garlic in a shallow dish and place the pressed tofu into the marinade. Let it sit in the marinade about an hour or two.


In the meantime, put all of the ingredients for the peanut sauce in a blender and blend until smooth. You can add a bit of chicken broth or water in it to thin it out if necessary.

Grill the tofu on a non-stick grill pan until seared on both sides. Serve with the peanut sauce on the side. I also sautéed some bok choy with a little canola oil and soy sauce.



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