When people ask me what places they should visit in Hong Kong, the first thing that pops in my head is the markets. I just love hanging around the markets admiring all the fresh vegetables and fruits that I miss – dragonfruit, papaya, mangos, taro, sweet potato, Chinese spinach and so much more. Watching the mums, grandmas and aunties pushing their way through, as they drag their trolley stocked full of food fighting to get the shopkeepers attention to weigh out their vegetables so that they could pay. During my summer breaks in Hong Kong, I would take 30 minute walks 2-3 times a week to go to the markets to buy fresh ingredients that I needed. Nothing, not even hot sweltering summer heat would detract me from going. The sight and smell of fresh fish, bright green vegetables, tropical fruit just makes me so excited. I remember one time taking a cab home from the market because it was just too hot, and the taxi driver asked if I had just come home from the market. He said it was so rare to see someone as young as we were going to the markets to buy vegetables and meat. I just smiled, not really knowing how to respond. I just love food. I love cooking.
One of my frequent staples I would buy at the markets would be tofu. They are often soaking in large tubs of water. I just let them the Aunty know how much I need, they would take out a block weigh it out for me before placing the block of tofu in a plastic bag. Coming to the States and seeing tofu sold in those white plastic molds at supermarkets was very foreign to me. I miss the fresh foods back home especially tofu.
Tofu is probably one of my favourite things to eat. Easy to cook and simple to handle. You can blame my Asian genetics for the plethora of tofu recipes in our blog – from cheese, to soup, to ice cream, but honestly its so good. You can do so much with tofu. It can be steamed, deep fried or even crumbled into meat patties. At home we ate it almost 2-3 times a week. Honestly it would be weird if we went a few days without seeing any tofu appearing at the table.
Whilst it might not be everyone’s favourite food, I’m sure you can’t turn down a peanut butter marinated tofu? My goal today is to convince you that tofu is delicious. And if you have to slather on peanut butter on it for that to happen, then so be it. Peanut Butter is high in protein, and also very high in fat. Our version today introduces a new product: PB Powder. Powdered peanut butter, with the fat stripped away. I love this stuff – you can enjoy the taste and fragrance of the peanuts. You can use regular peanut butter if this product is hard to find, but this is simply delicious! Drizzle on some toasted sesame oil and sesame seeds and you have an incredible dinner.
I love peanut butter. I love tofu. A magic combination.
Even for those tofu – haters out there – I’m sure this will be a dish that you will love.
- 14 oz Firm Tofu
- Sauce:
- 3 Tbsp Pb Powder
- 2 tbsp GF Soy Sauce
- 1 tbsp Rice Vinegar
- ⅛ tsp garlic powder
- ½ tsp Korean Chili Powder (optional)
- Garnish: Sesame Oil, Scallions, Sesame Seeds
- Remove the tofu from the package and drain well.
- Place the tofu on a sheet pan and lay paper towels on top. Put something heavy to press water out of the tofu. Set aside for 1-2 hours.
- Preheat oven to 400F. Line a sheet pan with parchment paper.
- Cut the tofu into 0.5" cubes ( we got 32). Arrange in a single layer on the sheet pan.
- Bake for 25 minutes, flipping halfway through.
- Whilst the tofu is baking, mix all the sauce ingredients together with 2 tbsp of water.
- When the tofu is done, transfer to a pot and mix with the sauce until fully coated.
- Cook under low heat until sauce has thickened.
- Serve with scallion, sesame oil (optional) and sesame seeds.
LOVE,
Zoe & Mia
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