Sunday, April 14, 2013

Peanut Butter Tofu with Rice

I had peanut butter tofu at a restaurant here in Asheville called Rosetta's Kitchen. It's a really popular dish there--you can order it as a side dish or as a meal with mashed potatoes and kale. I love the idea of peanut butter tofu, mainly because I love peanut butter, and I love tofu. I like it at Rosetta's, but I feel it can be a bit dry and overcooked.  I decided to try making it while we were on spring break at our beach house on a grey, rainy day. I made the peanut butter sauce and marinated the tofu for a few hours. It was really flavorful, crispy on the outside and moist on the inside. Mike and I both really liked it. 

1 block extra firm tofu
3 heaping tbs peanut butter
1 tbs tamari
1 tsp grated ginger
1 clove garlic
Juice of 1 lime
Pinch of salt
Dash of tabasco (optional)
Scallions for garnish

Cut tofu into cubes

Mix all other ingredients in the Vitamix. Add water as needed to thin. Marinate tofu for a few hours or more. Bake on 375 for approximately 20 min or until crispy. Sprinkle with nutritional yeast and serve with rice. Garnish with chopped scallions.











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