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
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
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.
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.
Per serving (1/2 recipe)
308 Calories / 18g Fat / 10g Carbs / 5g Fiber / 4g Sugar / 26g Protein
Have you ever had tofu? If so, what’s your favorite tofu recipe?