Baked Tofu Peanut Butter Stirfry

Holy $#i! This meal is restaurant grade amazing!

A must make! You will become a tofu lover if you weren’t already.

Ignore the sesame oil in this pic because i didn’t use it!!! Oil Free!!!! And you’d never know it. So flavorful!

Ingredients: (link to original recipe from minimalist baker almond butter tofu stirfry)

2 blocks of refrigerated extra firm tofu
3/4 cup soy sauce (use tamari for gluten free soy sauce)
1/4 cup maple syrup or 1/4 cup date paste (5 medjool dates)
1/2 cup unsweetened/unsalted peanut butter
Juice of 1 lime
1/4 tsp cayenne pepper
3 small garlic cloves (or 1 tbs garlic powder)
1/4 cup water

This made 14 ounces of sauce which was enough to cover the veggies and some rice. I added a tiny bit of soy sauce and some salt to the rice when i served.

Directions:

Cube your pressed tofu.
Bake tofu at 400° for 30 minutes on a parchment lined baking tray. (You’re going to need two trays if your using two blocks of tofu.)
While the tofu is baking, add all the ingredients to your blender and blend the sauce.
Toss all the baked tofu in the blender to marinate (Marinate for 5 to 10 minutes while you stirfry the veggies.)
In a large wide hot pan or wok, add your veggies (if frozen no need to add water. If fresh add 2 tbs water at a time to water saute without oil. Adding more as the pan dries. Or, if you want to use sesame oil this is the place to use it)*
Remove veggies set aside. Add the tofu to the pan for a few minutes then add the rest of the marinade and the veggies back in or keep seperate for selective eaters.
Serve over rice. Add sea salt to taste.

Pics and Tips:

I batch cooked brown short grain rice in my rice cooker ahead of times. I cooked 6 cups rice. Took about 2 hours.

I like extra rice because it is great for buddha bowls or grain based salads for lunch. My toddler loves it with some soy sauce and nutritional yeast. Or diced avocado.

Cut open the tofu in the sink so the water doesn’t make a mess. And press it in your tofu press over a dish to catch the draining water. Press for about 15 minutes. (I bought my press on amazon for about 20 bucks/ the EZ Tofu press). ***i have also made this many times without pressing and it just takes a little longer to bake up firm. No biggie

Cube your pressed tofu.

Then pause while your toddler steals a piece of raw tofu to snack on.

And then experiments with rolling it with her rolling pin and squishing it with her hands. Future chef!

While the tofu is baking, add all the ingredients to your blender and blend the sauce. Or scroll through Instagram for 30 minutes.

The tofu came out so nice and crispy!

I tossed all the baked tofu right in the blender to marinate, because i didn’t want to clean another container 😉

I used these frozen asian veggies. It was my first time trying this blend and it is now my favorite. You can use whatever veggies you prefer.

No oil cooking: Turn on your skillet and make it hot (medium/high) heat .splash water to see if it sizzles.

Then add your two bags of frozen stirfry/asian veggies. You can add a tbs of sesame oil here or go oil free and saute in soy sauce or culinary coconut milk to sub for a whole food fat instead of a refined fat like oil.

Cook till it absorbs all the moisture And tender. Remove the veggies onto a dish, set aside.

Get the tofu out of the sauce using a slotted spoon so you don’t add all the sauce to the pan. Add tofu in the hot skillet on medium/low for a couple minutes. Or, don’t do this and just add your sauce and tofu right in this pan, mix and heat.