Wow, this was SO good! We’re so glad you both enjoy it, Allison! Delicious recipe. I read the recipe on my phone earoute home from work Friday, stopped in my local Whole foods for the garlic chili sauce and made the tofu, for supper. Cut the tofu into small piec Thank you for another delicious keeper! Loved this recipe! I’m going to try it tomorrow and I’ll let you know how it goes. Cut tofu into approx 1/4 inch (1 cm) slices. This is the first recipe I actually try after letting my mouth water at your site for over a year- glad I finally tried it! While you’re searing the tofu, whisk together the peanut butter and coconut milk in a saucepan over medium heat. Thanks for sharing, Jess! Pour into skillet and stir until completely coated. So glad you enjoyed it. Slice tofu into thin, french-fry-sized sticks. Hi Alison! Delish editors handpick every product we feature. I loved the texture of the tofu in this recipe! Thanks Dana for the inspiration once again. Might have just been one of those days and need to try again. Loved this recipe! I want to eat it every day, thank you for this recipe, it’s so easy! I added garlic to my peanut sauce because I like that flavor combo. Tofu itself is very bland, it does not have any taste. But if you want to try another nut butter, we would suggest almond! We’re so glad you enjoyed it! I made this for dinner last night and it is amazing. I’m not gf so I used soy sauce and I only had crunchy peanut butter. Amazing! I made a double batch of this tonight and it was super yummy. 2 comments. Absolutely delicious. Add all peanut sauce ingredients to a small bowl and whisk until combined. Thanks, Wendy! So easy and tasty. It’s super helpful for us and others readers. I love how I always have the necessary ingredients for your recipes on hand! Go ahead and bake it in the sauce, similar to this recipe: https://minimalistbaker.com/marinated-peanut-tempeh-7-ingredients/. I think there was a little too much lime and sesame oil in the recipe for my taste buds. I love the technique and will definitely try this again but I recommend using about half the amount of sauce. I made it last night and ate it on some whole wheat pita and lettuce. My daughter does not like spicy food yet. Mine did not turn out crispy but it was so good! Would shaking in a covered container do the trick? One of my favorite recipes on this website! Absolutely delicious! Delicious,- as good as Thai restaurant food and so much healthier!! And that sauce is amazing! In the meantime, prepare sauce by adding peanut butter, sesame oil, tamari, maple syrup, and chili garlic sauce to a medium mixing bowl and whisking until combined. I would make this again, but either let the tofu crisp up in the oven longer, or use less sauce. . This is the literal best thing in the world. Thanks for sharing this recipe! So often, I see a recipe with great ratings where there isn’t a single comment from someone who actually made it. Forgot to rate this on my last comment. The overall texture of the tofu was unbelievably delicious. I am eating this as we speak- incredibly delicious. Anyway, VERY EASY and YUMMY. Love crispy, peanut infused tofu! It’s easy to make and soy free, if that’s the issue. Even my partner, who is not a fan of tofu, enjoyed it. This recipe was delicious! Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer (amount as original recipe is written // adjust if altering batch size). You could also try subbing arrowroot here if your cornstarch has an unpleasant taste. Great to know those substitutions worked so well! Hi Alice, that should work! Loved the flavors even if we weren’t able to get the cubes very crispy! Who knew baked tofu could be so good. 2 tablespoons sesame oil (toasted or dark) 2 tablespoons rice vinegar. Tofu is a soy-based food that is made from curdling soy milk. Thank you for this recipe, it’s going to be in my regular rotation from now on! This was my first attempt at tofu and I will for sure make it again! We LOVE the sauce. Which makes it a good candidate for marinade. I might’ve added more chili garlic sauce than recommended (I kind of lost control of the jar…), but that was fine by me. I like to prepare this ahead of time. Do not skip that part. We are in love with this recipe! Thank you so much for being my Go To for delicious recipes! I had leftovers (cold) for breakfast the next day, and it was just as good. Hi Susan, we haven’t tried that and aren’t sure how it would turn out. I’ve never made one of your recipes before, but if they’re all as delicious as this one, I’ll make ’em all. The whole family liked it…. It’s one of my most favorite tofu recipes ever! We are so glad you and your husband enjoyed it! This is amazing! I made it for dinner along with the Tom Yum soup. Hope that helps! Everything was really good, except when I went to go marinate and toss the tofu, a majority of it crumbled and didn’t keep in cube form. Disappointed. Mine wasn’t very crispy, but it was very tasty. Highly recommended! Had everything thing in the house (but the lime, sadly) and has this for dinner two nights in a row!! I have made this many times now, and will definitely keep making it! Whisk together the peanut butter (I like to melt it slightly in the microwave for just a few seconds to make this easier) with the ginger, lime juice or orange juice, soy sauce, sesame oil, maple syrup and sweet chili sauce. Like I said, I’m going to try it again but the ratio just wasn’t right. Used arrowroot instead of cornstarch because that’s what I had and it was good- maybe a little chewier than if it had been cornstarch but still very delicious! Hi Monica, did you add the cornstarch in the bag or to the sauce? Second night I halved the maple syrup in the sauce – l liked it less sweet. I was super excited to try this! Thank you for a keeper! After marinating the tofu in tamari, chili garlic sauce, sesame oil, and maple syrup, it gets coated in cornstarch to help it crisp up in the oven. It’s super helpful for us and other readers. My whole family (vegan and non) loved it! Other than that, it tasted really good! I also used a silpat instead of Parchment. Thanks :). Yup! We are Sharing the love of family and good food thru Minimalist Baker recipes! Sambal oelek/sriracha and garlic? The tofu didn’t turn out crispy but the flavour was perfect! At this point it’s ready to eat! Heat until the peanut butter and curry paste have melted into the sauce. Vegan hoisin? Even my BF who hates tofu loves this. I’ve made it several times because its’ the only way my kids will eat tofu!! Mix all other ingredients in a shallow baking dish. I didn’t realize I was out of garlic chili sauce, so I replaced with vegan red curry paste. Thanks for a great vegan dinner! Thanks for sharing, friends! I reduced the chili garlic by ⅓ because your recipes are kinda spicy for me generally. I served it with roasted broccoli and brown rice. It wasn’t fancy, but it worked. I don’t have any cornstarch, so I’m wondering if oat flour will work? Recipe. This is delicious! It was so flavorful and crispy. May Jehovah God bless you! It’s super helpful to us and other readers! Made this last night and used the sauce to season some stir fry veggies and then tossed the crispy tofu in. Recommended to me by a colleague and this did not disappoint. This is THE best tofu recipe I’ve ever made. Absolutely delicious!! As I make this often just wanted to save some time . Since I’m from Sweden I’m not sure I will be able to find the chili garlic sauce here. Bake according to preference. Thanks so much for the lovely review, Christie! Very tasty once I modified the sauce a touch. After almost 20 years, this is only the second tofu recipe I’ve made that he likes. You can also add the tofu to the pan with only enough sauce to coat, and reserve the rest for serving. I made zero changes or adjustments to the recipe and it came out perfect as written. Thanks so much for the lovely review, Tiffany. Made it for dinner, we loved it. Mix together the peanut butter, soy, lime, chilli & garlic. I made this last night and it was delicious! All that’s left to do is give it a sweet & spicy peanutty flavor. Thanks for letting us know about the error! We love it with our. SO GOOD. Changes I made: I didn’t use a plastic bag, but instead a bowl and tossed half the tofu at a time with the cornstarch. Loved the technique. OMG sooooo good!! I used almond butter as I had a jar that needed using & a little less maple syrup in the sauce, just to cut down on the sugar content. Which do you choose? I really enjoy being on Minimalist Baker’s email list. Yay! xo, AMAZING!!! This recipe didn’t work for me. I added some diced garlic, ginger, and bell pepper to the pan to be stir fried with the tofu at the end which was delicious. The right amount of heat, the perfect balance of peanut flavor, and the tofu was perfect. The sauce has an unpleasant after taste. Thanks for sharing your experience, Allie! And he loves this one. The only thing I did not do was to use a hot skillet at the end (less things to clean), I just put the sauce on the tofu and baked for a few more minutes. We use reduced salt soy sauce. I will definitely be making this more often. I didn’t make any recipe adjustments except that I didn’t have lime juice, which may have brightened the flavor a bit, but it was scrumptious without it. Peanut butter and banana is a classic combo that's even more delicious with the addition of tangy probiotic-rich kefir. We haven’t tried broiling, but would caution against it because of the parchment paper (it will burn). I’d recommend steaming the tofu for 10 minutes to remove bitterness, then cubing and proceeding as instructed. It’s also rich in calcium, manganese, copper, selenium, protein, phosphorous, omega-3 fats, iron, magnesium, zinc, and vitamin B1. I don’t have corn starch at the moment, so I’ll try this with and without corn starch to see which one I prefer (but the corn starch definitely would add that extra crispiness and textural variety, so that batch might be the winner!). Great recipe!! Whoop! Hi Dana, Drain the tofu, and press the tofu between two plates to drain all excess water. Cook until soft, 6 to 8 minutes. Let us know! Add the tofu cubes, turning after about two minutes and repeating until each side is lightly browned. Heat one tablespoon of oil in a large skillet over medium-high heat You can use low sodium tamari, or coconut aminos is typically lower in sodium! I added it to red curry, coconut cauliflower rice and it was delish!!! Perfect combination of sweet and savory. Thanks for sharing your experience! It’s possible I didn’t cut my tofu small enough/press it well enough but other than that I didn’t deviate from the recipe at all so I was pretty disappointed. I topped a big salad with this tofu and it was great – can’t wait to try it in curries/noodle dishes! Also, it freezes well! But another reader mentioned it worked well for them! I absolutely adore this recipe! We’re so glad you enjoy this recipe! What can I use instead? My husband and I say that it’s a keeper. Best tofu I’ve ever had. Enjoy this recipe as is or with any Asian-inspired dish. Yay! YAS! So I’m giving this a 5 because the flavor was great! I made a mistake somewhere though and I think it was the substitution of using arrowroot Or not using parchment paper. This tofu is amazing! Very tasty, even the meat loving husband liked it. The peanut sauce is to die for!! Yummy! Tofu and vegetable peanut sauce stir fry with a large tablespoon of chili garlic sauce on top. I recently made it with jasmine rice and roasted broccoli, but also pairs well with the noodle free pad Thai. To make it vegan simply substitute the honey with maple syprup. I really didn’t like this recipe, unfortunately. You can also subscribe without commenting. Thanks for sharing! Like other comments mention, mine was more sticky than crispy but doesn’t bother me at all. My husband said this is the best one I’ve ever made!!! Gochujang sounds delicious! Like one of your other reviewers below I used sriracha sauce, but added it a teaspoon at a time until it was just perfectly spiced, I also used double the lime juice to suit my palate. mixed with brown rice, broccoli and shredded kale. The homemade peanut sauce is addictively good!!! I also used a little extra peanut butter to make it extra creamy. This is so good! We are so glad you enjoyed this recipe! Stir it every few minutes so all of the tofu is evenly coated. I made this last night and was super easy to make. We’d say try freezing a small amount that has already been cooked and see if it works. We’re so glad you and your kids enjoy it! I used my air fryer at 400 degrees to bake the tossed tofu for 8 min. Definitely a keeper! The cornstarch really make a huge difference as it makes it taste like it’s almost fried. It is my favorite and has taught me how to bake tofu and get that amazing, delicious coating (apparently cornstarch is the secret ingredient). Things will keep better that way. Very tasty once I modified the sauce a touch. No changes to this great recipe! I am making it nth time. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. thanks for sharing your experience and tips, Becky! Delicious peanut butter tofu made with 8 simple ingredients. I love everything you make but this one is one of my favorites! Thanks for sharing, Kelly! Baking the cornstarch-coated tofu then tossing it in a sauce worked out nicely. Whoop! Set aside. Best homemade flavorful tofu recipe I’ve found. Thanks, Allison! This is my new favorite way to make tofu. Did not have rice syrup so I substituted a blend of agave and date syrup. 2-3 mins seems so short! This was so delicious! Tofu remained moist and creamy on the inside! This recipe was so delicious! This was easy and wonderfully delicious to make. Cheers, friends! xoxo! Thanks for sharing, Anna! I used slightly less soy sauce (low sodium) but basically stuck to the recipe. My only oopsie was thinking if I sauteed the tofu in the peanut sauce for longer than recommended it would get even crispier BUT the opposite happened, it started to get a little mushy. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I was getting so so sick of tofu, and I could not stop eating this tofu once I made it! xo. Stir tofu gently through the peanut butter until it is thickly coated. It turned out perfectly! Divide the pudding among glasses and refrigerate for 20 to 30 … Made it with stir fried bell peppers and carrots over brown rice, I also made my tofu in the air fryer instead of the oven. I ate a bowl with some leftover quinoa and was just so pleased with myself (thanks to you, Dana!!!). Perfect spice! Transfer tofu to the prepared baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. Tried to find alternatives online but it seems like they all include frying. It’s super helpful to us and other readers. I’m aware that the tamari and chili sauce are culprits. Baked tofu is covered in a tasty Thai-inspired peanut sauce served with broccoli and cashew nuts. Just found out my husband has elevated BP so he’s cutting down on salt. Easy and relatively quick to make- Mix in … The sauce makes a good amount, and when you heat it up and it is really generous. Enjoy this recipe as is or with any Asian-inspired dish. I used a kinda-big tupperware to toss the tofu with the chickpea flour. I did not use tamari and baked the tofu slightly longer to really get a crispy shell. Wowza! This was a great way to make tofu. Otherwise, the flavor was really great though! A keeper. I noticed when heating the sauce, it quickly thickened. Thanks! Obviously the tofu didn’t retain all of the crunch after sitting in the fridge, but this flavor is amazing! :-) Also, I used Sweet Chili Sauce instead of Chili Garlic Sauce (only because I was confused about which ingredients I had at home). This was amazing! The sauce was too thick and it coated it all in a slimy peanut butter. This recipe is my absolute favorite. Once hot, add tofu and the peanut sauce. Meanwhile, in a small bowl, whisk together peanut butter, soy sauce, and sesame oil. You can take a deeper dive into the history of tofu here. It turned out perfect. Hi Suzan! If to the sauce, that would cause it to get clumpy and the tofu to not crisp up. So just saute real quick to maintain crispiness! Unfortunately we weren’t sold on the sauce, but I will take what I learned here and apply to some future recipes as my fiance and I try to incorporate some plant-based meals into our diets :)) thank you! Season with ½ tsp. Next time I’ll add garlic and cut back on the sweet a bit….but EXCELLENT! Made it with arrowroot as I had it. SO GOOD. Very easy, simple ingredients I already had, and it tasted GREAT. Even my carnivore husband loved it. Thanks so much for the lovely review! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you came up with. I’m not crazy about Peanut Butter in dishes like this so I might cut back if I make it again, but it’s certainly not overpowering – my boyfriend said he didn’t even notice there was peanut butter in it. This will definitely be in the regular rotation. My wife and her family don’t eat Tofu and this recipe was great with chicken. We’re so glad you enjoyed it! It’s believed that tofu originated in China during the Han dynasty (202 BC – 8 AD). xo. We’re so glad you enjoyed it, Christine! Will definitely be making this again. My husband is not a huge fan of tofu, but had seconds! So glad you enjoyed it, Emily! Thanks so much for the lovely review! My experience was that I wished I had more Peanut Sauce! Plus, frying is not as healthy. I use a light hand with the oil and syrup measurements and it still comes out great. Next time would you mind leaving a rating with your review? I imagine this tofu would be awesome with cast-iron brussels sprouts, or honestly any kind of stirfried veggies, honestly. 1/2 cup peanut butter. This is marvelous, a definite do-over. I’m wondering what u can replace the garlic chilli with too? The sauce is incredibly tasty, and the tofu was perfect. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I actually cut the tofu into strips and used them in rice paper rolls and used the sauces for dipping. Blend while gradually adding in milk (and desired amount of beet juice) until smooth and creamy. We have success with this brand. Both nights I used the left over marinade as a stir fry sauce for broccoli on the side. The cornstarch didn’t help the tofu get crispy so instead of having crispy tofu I ended up with adequately sauced tofu but the sauce was fairly gummy from the cornstarch. I have never been able to get my tofu so crispy before. Holy cow! Aw, so glad to hear that, Nicole! 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12 de Dezembro, 2020