This may be a sign of weakness… but I am COLD!
Thank god I don’t live in Boston.
Down South is is rainy, dark, and cold. Someone please remind me of this when it is July and I’m whining about the heat.
I know I said it would be to cookies, but I was short on time. And avocados.
Based on preference and ingredients, I did make a few adjustments. Baked tofu is almost fluffy, and I love the nut butter with the spice. This was damn good!
Chili Nutty Tofu (revised)
- 1 block extra firm tofu
- 1 T sesame oil
- 1 T soy sauce
- 1 T TJ’s Valencia Peanut Butter (or peanut flour)
- 1 T sesame seeds
- 1 1/2 T Thai-style chili sauce
- 1 large garlic clove, pressed
- 1 1/2 tsp rice vinegar
- 1/2 tsp paprika
- fresh lime slices
Cut the tofu in half horizontally and press the tofu for 30 mins to an hour to remove water.
Mix the remaining ingredients (except the lime) in a medium bowl. Cut the tofu into cubes, add to marinade, and allow to marinate in refrigerator overnight.
Pre-heat oven to 400 degrees and line baking sheet with parchment paper. Cook the tofu on the baking sheet for 25 minutes.
Serve with sticky rice, cilantro, and lime slices.
And Japanese beer. 🙂
Verdict: Amazing! I have never baked tofu before (I always make it in a grill pan) and it turned out really well. The marinade gave it a good crust on the outside and the flavors complimented each other perfectly. I may add some orange zest next time for a little extra citrus zing!
Off to derby practice again! I wish I had a camera so I could post a pic of the killer bruise on my butt/upper hip. 🙂