Baked Peanut Butter Tofu (Vegan, Low Fat)
Author: Unconventional Cooks
Serves: 3 servings
- 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.
Calories: 151.9 Fat: 7.5 Carbohydrates: 6.4 Protein: 16.2
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2019/07/28/crispy-tofu-with-light-peanut-sauce-vegan/
3.5.3251