Main Dishes |
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Thai Tofu in Peanut Sauce - 1998
Recipe courtesy of Frank Wozny
INGREDIENTS
PREPARATION
PREHEAT oven to 350 degrees. Cut tofu into 1/4" thick slices. Chop garlic, ginger, peanuts and cilantro in a food processor. Add peanut butter, soy sauce, water, honey, vinegar, and cracked red pepper flakes and blend until smooth. Pour half of the sauce into a 7x11 baking pan. Lay the tofu slices on top, then pour the rest of the peanut sauce over the top. Press each slice so it absorbs the sauce. Sprinkle with green onions and serve with hot rice. Bake for about 15 to 20 minutes, or until the slices start to brown.
Remember that frozen tofu is different than unfrozen tofu!
- 1 pound frozen tofu, thawed, squeezed dry (squeeze in a cloth towel by twisting it)
- 4 garlic cloves
- 1 2" square of fresh gingerroot
- ¼ cup peanuts
- 1 cup cilantro leaves -- loosely packed
- ¼ cup peanut butter
- ¼ cup soy sauce
- ¼ cup water
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- ½ teaspoon cracked red pepper flakes
- 2 green onions -- chopped
PREPARATION
PREHEAT oven to 350 degrees. Cut tofu into 1/4" thick slices. Chop garlic, ginger, peanuts and cilantro in a food processor. Add peanut butter, soy sauce, water, honey, vinegar, and cracked red pepper flakes and blend until smooth. Pour half of the sauce into a 7x11 baking pan. Lay the tofu slices on top, then pour the rest of the peanut sauce over the top. Press each slice so it absorbs the sauce. Sprinkle with green onions and serve with hot rice. Bake for about 15 to 20 minutes, or until the slices start to brown.
Remember that frozen tofu is different than unfrozen tofu!
