Baked Peanut Tofu
Tangy, crispy baked tofu
INGREDIENTS
• 14 Oz. Extra Firm Organic Tofu
• 3 Tbsp. Soy Sauce
• 1 Tsp. Sesame Oil
• 3 Tbsp. Maple Syrup
• 4-5 Tbsp. Arrowroot
• 2 ½ Tbsp. Peanut Butter Powder
• ¼ head of cabbage
HOW TO MAKE IT
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Start pressing tofu using a tofu press, or wrap in clean, absorbent towel and set something heavy — like a cast iron skillet or books — on top to press out the moisture. Press for about 15-20 minutes.
- In the meantime, prepare peanut sauce by combining peanut butter powder & water, soy sauce, 1 Tbsp. maple syrup, and sesame oil in a small mixing bowl and whisking thoroughly to combine. Set aside.
- Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with sauce. Gently toss to combine using a spoon. Let marinate 2-3 minutes, tossing occasionally.
- Use a slotted spoon or your hands to transfer tofu to a quart-size or large freezer bag. Add arrowroot 1 Tbsp at a time and toss to coat. Continue adding more arrowroot and tossing until tofu is coated in a gummy, white layer.
- Transfer tofu to the prepared baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.
- Heat a large metal or cast iron skillet (12 inch) over medium heat. Once hot, add tofu and the peanut sauce. Toss to coat. Stirring frequently, sauté the tofu until it is coated in sauce. Serve on bed of thinly sliced cabbage.
