Ok. I just maaay have a small obsession with peanut sauce.
At one point when I was putting this dish together, I found myself eating the peanut sauce straight from the bowl with a spoon. I have no memory of how I got there. But it was gooood.
This recipe is just the bees knees. The tofu is crisped and flavoured to perfection – you get it that way by baking it first, then marinating in the sauce and quickly stir-frying. It’s packed with veggies. And instead of serving over rice, you serve it over cauliflower ‘rice’, also flavoured with this magical peanut sauce.
I was a bit skeptical about the whole cauliflower rice thing, but I’m totally into it. The flavour is mild and easily amped up with whatever sauce you’re using, it’s super easy to make, and it has just a fraction of the calories you’d have with regular rice. You can’t go wrong!
This recipe has a bit of prep work involved, but once you get cooking things move pretty quickly. And I had almost everything I needed already in my fridge. If peanuts aren’t your thing (or you’re allergic), you can easily sub in almond butter. And it’s vegan and gluten-free!
This crispy peanut tofu just could change the world.
Adapted from Minimalist Baker
1 package tofu (16 ounces)
1 tbsp toasted sesame oil
1 large head cauliflower
2 cloves garlic, minced
Stir fry veggies (broccoli, peppers, snap peas, go wild)
Toppings: green onions, lime juice, cilantro, chopped peanuts, sprouts…
3 tbsp toasted sesame oil
1/2 cup soy sauce
6 tbsp brown sugar
1 tsp sriracha sauce
1 tsp garlic Hoisin sauce
1/4 cup plus 1 tbsp natural peanut butter (or almond butter)
Prep your tofu: Roll the block of tofu in paper towel several times, and then put something heavy on it (like a pot, or your pathology textbook). Let that chill out for 30 minutes to an hour.
Preheat oven to 400. Chop tofu into bite sized cubes, and place on a parchment lined baking sheet. Bake 25 minutes, until dry and golden. Let cool.
While tofu cools, make sauce: whisk all ingredients together in a medium bowl.
Add cooled tofu and let marinate 15 minutes.
Meanwhile prep all your other things. To make the cauliflower rice, either grate it, or throw it in the food processor and pulse a few times. You want it similar to the texture of rice, so don’t grate/pulse it too fine.
Chop all your stir fry veggies and mince the garlic.
Heat a large wok or skillet over medium heat and add a bit of sesame oil and soy sauce. Cook your stir-fry veggies and remove from the pan. Keep veggies warm.
Put the pan back on the heat and add another drizzle of sesame oil. Using a slotted spoon, transfer tofu to pan. Cook about 5 minutes, stirring frequently. Don’t freak out if the sauce starts to stick to the bottom of the pan, it’ll do that.
When tofu is browned, remove from pan and keep warm.
Rinse the pan under very hot water and scrape away the sauce residue. Return to stove. Add sesame oil and garlic, and then add cauliflower. Cover with a lid and let the cauliflower steam about 5-8 minutes, stirring every once in awhile, until brown. Add a few spoons of remaining peanut sauce.
Serve veggies and tofu on top of cauliflower rice, drizzled with leftover peanut sauce.
This keeps well in the fridge for a few days and reheats well.
Peanut tofu that’ll blow your mind, served with veggies and cauliflower rice, this is one legit dish.