After being gone all weekend, last night was one of those nights where the take-out menus were calling. However, in an effort to spend less money on ordering out, I tore through the kitchen to find something to throw together. I opened a very bare refrigerator to find a block of tofu lurking about. I try not to cook a tofu dinner too often because it doesn’t need to be a staple in a vegan diet; and Chris gets a little tired of it. Since it was slim pickings, I knew I had to find a way to transform this block of soy product into a delicious and filling dinner so we wouldn’t be reaching for peanut butter and jelly sandwiches later on. Then it hit me, why not use peanut butter with the tofu??
And that’s how Thai Peanut Tofu was formed 🙂
Thai Peanut Tofu
1 block extra firm tofu
1 Tbsp olive oil
1 tsp sesame seed oil
1 Tbsp soy sauce
1 Tbsp ginger, grated or minced
2 Tbsp natural peanut butter
2-3 Tbsp unsweetened coconut
1. Cut tofu into 1 inch strips or rectangles. Heat a pan over medium heat with the olive oil and sesame oil. Place the tofu in the pan and cook for about 5 minutes. Flip occasionally to begin cooking on all sides.
2. Add in the soy sauce, ginger, and peanut butter. Stir to evenly coat tofu and let cook for an additional 5 minutes, until tofu is cooked and flavors have combined. Sprinkle in coconut and remove from heat.
3. Serve in lettuce wraps, over salad, with a side of veggies, or a side of soba noodles.
If you think tofu is bland and disgusting, I suggest trying out this recipe. It was full of flavor and the addition of peanut butter made the dish super filling. I chose to serve it with whatever vegetables we had on hand. So a mixture of red bell pepper, jalapeño peppers, and broccoli, seasoned with garlic, salt, and pepper, paired wonderfully with the tofu.