Thai Peanut Tofu Stir Fry
Ingredients:
12 oz. firm tofu, drained, dried and cubed
1 large red bell pepper
1 bunch of green onions
1 tablespoon sesame oil
Brown Rice (follow box for cooking instructions)
Peanut Sauce (see below)
Chopped peanuts (optional)
Lime wedges (optional)
Directions:
Drain the tofu. Cover the tofu in paper towel to absorb as much liquid as possible. Line a plate with paper towels, place the tofu on top of the paper towels, place more paper towels on top of the tofu and top with a heavy pot.
Let the tofu drain for 15 minutes minimum and up to an hour, to remove as much water as possible. Once drained, cut the tofu into one-inch cubes, or strips if you prefer.
Preheat the oven to 375 degrees. Place tofu pieces in a single layer on a parchment-lined baking dish. Bake for 20-25 minutes, flipping tofu half-way through the cooking process. The tofu should feel dry and firm.
Prepare the sauce for the Thai peanut tofu following the recipe below. Prepare brown rice following the package recipe.
Heat a large skillet over medium to medium-high heat and add veggies of your choice, cooking them in a bit of sesame oil. Add the tofu and a bit more sesame oil to cook for 5-8 minutes, until lightly browned. Remove from pan and serve on top of a bed of rice. Add desired Thai peanut sauce and chopped peanuts, if desired.
Easy Thai Peanut Sauce
Ingredients:
1 13.5-ounce can of full-fat, unsweetened coconut milk
1/4 cup Thai red curry paste
¾ cup unsweetened, natural creamy peanut butter
½ tablespoon salt
¾ cup sugar
2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
½ cup water
Add all ingredients into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
Simmer for 3-5 minutes over low heat; do not to let the mixture scorch at the bottom of the pot.
Remove the pot from the heat, let the sauce cool and serve the sauce with baked tofu.