Foodie Friday: Peanut Chili Baked Tofu

Who else is excited for the weekend?! I know I’m ready. Time to kick back, relax, and try some new recipes! And speaking of, here’s a fun one if you’re feeling the vegetarian vibe!

Peanut Chili Baked Tofu

Serves 2

Ingredients
1 package super firm tofu (I use Nasoya Sprouted Tofu)
1/2 tbsp low sodium soy sauce
1 tbsp toasted sesame oil
1 tbsp rice wine vinegar
1 tbsp chili garlic paste (Lee Kum Kee is my favorite!)
2 tbsp peanut flour (I use Protein Plus, but you can also use PB2, or 1 tbsp nut butter)
5-6 fresh basil leaves, chopped
1 clove garlic, minced

Directions
Preheat oven to 375°F. Place tofu between paper towels with a light weight on top to press out the water. Let sit for about 10 minutes while you prepare the marinade.

In a medium-sized bowl, mix the rest of the ingredients. After your tofu has been pressed, cut into 1″ cubes and toss in the marinade. Let sit for another 5-10 minutes.

Place a greased baking rack on a sheet pan and lay the tofu out in a flat layer. Toss it in the oven and bake about 20-25 minutes, or until the outside is a little crisp.

Serving Suggestions
I prefer my peanut chili tofu with a large helping of roasted vegetables. This would also be great over soba noodles and sauteed veggies or over a salad. You could even make this into a wrap, but I would suggest cutting the tofu into longer strips rather than cubes if you plan on doing a wrap.

Nutritional Stats
Per serving (1/2 recipe)

308 Calories  /  18g Fat  /  10g Carbs  /  5g Fiber  /  4g Sugar  /  26g Protein

Don’t forget to enter my Premier Protein Giveaway! And if you’re dying to get the peanut flour and are new to iherb.com, use the discount code ZAF482 at checkout for $5 off your first order!

Speak Up!

Have you ever had tofu? If so, what’s your favorite tofu recipe?