A spicy & satisfying simple supper!
Prep & Cooking Time: 45 minutes
1 package of firm or extra firm tofu - usually packages are anywhere between 325-450 grams
¼ cup peanut butter
3 tbsp tamari or soy sauce
1 tbsp rice vinegar
2 tbsp sriracha sauce
Juice of one lime or 2 tbsp of lime juice
1 clove of garlic crushed or 1 tsp minced
1/3 cup chopped salted and roasted peanuts (optional garnish)
¼ cup chopped green onions and/or chili peppers (optional garnish)
Drain water from the tofu package, remove tofu and gently squeeze the block applying enough pressure to release some liquid but not enough to crumble the tofu. You may want to do this over the sink in a colander.
Wrap the tofu in paper or cloth towel and place on a plate large enough to catch any liquid that will drain. To speed the draining process, place a heavy object securely on top, I find a can of beans works well. This will allow excess water to drain before slicing the tofu and should be done for a minimum of 10 minutes.
In a small bowl combine peanut butter, tamari, vinegar, sriracha, lime juice and garlic. Whisk together until the mixture forms a thick sauce and there are no lumps of peanut butter.
Set sauce aside and unwrap the tofu.
Slice tofu into thin strips, approximately ¼ inch thick or small cubes (as pictured).
In a dry pan over medium-low heat, brown tofu for 3-4 minutes per side (2 sides).
When tofu is browned, remove from heat and add sauce mixture, tossing to coat.
If the sauce appears too thin, return coated tofu to low heat for 1-2 minutes stirring frequently until the sauce reaches desired consistency.
Top with chopped peanuts, chili, and green onion, serve over rice or noodles or with a side of greens.
Tips & Variations: