Baked Tofu with Peanut Sauce
Serves
6
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
28 oz (800 g) extra-firm tofu, drained, sliced crosswise into ¼-in (0.5 cm) thick pieces
1 lime, zested
5.4 fl oz (160 ml) lime juice (about 5 limes)
1 medium bell pepper, thinly sliced
2 green onions, sliced
For the peanut sauce:
9 oz (255 g) smooth natural peanut butter
1 tbsp red miso
1 tbsp fresh ginger, grated
1 tbsp sambal
2 tbsp maple syrup, divided
9 oz (255 g) smooth natural peanut butter
1 tbsp red miso
1 tbsp fresh ginger, grated
1 tbsp sambal
2 tbsp maple syrup, divided
Nutrition
(Per Serving)
Calories
482
Fats
34 g
Protein
25 g
Carbs
19 g
Instructions
- Preheat oven to 450°F (230°C). Lightly brush large rimmed baking sheet with oil.
- In small bowl, stir 4 tablespoons lime juice with ½ teaspoon salt until dissolved. Add sliced pepper. Sprinkle black pepper to taste and set aside to pickle.
- In medium bowl, whisk 4 tablespoons lime juice, peanut butter, red miso, ginger, sambal, 2 tablespoons extra virgin olive oil, 1 tablespoon maple syrup, and 2.7 fl oz (180 ml) water. Season with salt and stir until smooth.
- Arrange tofu pieces in single layer on prepared baking sheet. Spoon about 2 tablespoons peanut sauce over each piece, letting it coat tops and sides. Roast for 18 to 20 minutes, until glaze is deep brown and caramelized.
- Add remaining lime juice and 1 tablespoon maple syrup to leftover peanut sauce to make dressing. Set aside.
- Divide tofu between plates, drizzle peanut dressing, and garnish with pickled peppers and sliced green onions. Serve alongside Coconut Rice (see original recipe).