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Tofu with Peanut Sauce
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5 from 3 votes

Tofu with Peanut Sauce

Tofu with peanut sauce is marinated in a Thai peanut dressing and grilled to perfection. Perfect for a bowl, stir fry, sandwich or as a meal on its own, tofu with peanut sauce is savory and delicious.
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Entrees
Cuisine: Asian
Diet: Vegan
Servings: 6 servings
Calories: 529kcal

Ingredients

Peanut Sauce and Marinade

Tofu

  • 14 ounces extra-firm or sprouted tofu pressed and cut into 4 equal sized pieces

Bowl Ingredients

  • 1 white onions cut into thin slivers
  • 2 cloves garlic
  • 8 ounces mushrooms sliced thin
  • 1 red bell pepper cut into thin strips
  • ½ pound asparagus trimmed and cut into bite-sized pieces
  • 1 head broccoli cut into florets
  • 3 cups brown rice cooked

Instructions

Peanut Sauce/Tofu

  • Combine the ingredients in a high-speed blender
  • Press tofu and cut into 4 equal-sized pieces.
  • Add a small amount of peanut sauce in the base of a refrigerator safe container.
  • Add two slabs of tofu, a little more sauce, and more tofu, topped with more sauce.
  • Reserve the rest of the sauce for later use.
  • Cover and marinate tofu overnight

Grilling Tofu

  • Preheat the grill to low
  • Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill.
  • Cook for about 8 minutes on each side
  • Remove from the grill and place back in the marinade until ready to use.  
  • Then, cut it into strips or cubes

Baking Tofu

  • Simply follow the same pressing and marinating process. 
  • Then, preheat oven to 400 degrees
  • Place cut or uncut tofu on a silicone baking mat  or parchment paper
  • Cook for 15 minutes
  • Remove from oven and flip tofu over; cook for an additional 15 minutes. 

Air Frying Tofu

  • Simply follow the same pressing and marinating process. 
  • Set air fryer temperature at 375 degrees
  • Cook 10-15 minutes, shaking the basket a couple of times through the cooking process

Making the Bowl

  • In a wok, using a little vegetable broth, saute the garlic and onions until the onions are translucent.
  • Then, add the mushrooms and cook until brown.
  • Turn the heat up to medium high.
  • Next, add the asparagus and red bell peppers
  • Stir fry for a few minutes, and then add the broccoli florets
  • Cook for severals minutes until the broccoli is cooked.
  • Reheat brown rice and place a ½ cup in the bottom of each bowl.
  • Add a generous portion of stir fried vegetables.
  • Now, add ⅙ of the tofu and drizzle with additional peanut sauce.

Notes

As a general rule, I always make brown rice in advance and reheat it for s variety of recipes for the week. Using my wok , I stir fried the vegetables in a little vegetable broth (no oil). Then, I built my tofu with peanut sauce bowl. 

Nutrition

Calories: 529kcal | Carbohydrates: 91g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 260mg | Potassium: 953mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1552IU | Vitamin C: 120mg | Calcium: 119mg | Iron: 4mg