|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Like Thai or Indonesian-style satays? Then you're going to love this super easy vegetarian and vegan version of healthy low-fat tofu baked in a delicious Thai-inspired peanut sauce. I love just about any kind of baked tofu, but this has got to be one of my new favorites.
I served it over rice and added the leftovers to a vegetable stir-fry with noodles for a second meal. It turned out something a little similar to this tofu and broccoli stir-fry with peanut sauce.
This baked tofu makes for a simple main dish, or add it to salads, stir-fries, noodles or anything. It's vegetarian, vegan and if you use a gluten-free soy sauce such as tamari, it's gluten-free as well.
Quick cooking tips: Number one, don't be tempted to skimp on the sweet ingredients -- the maple syrup (or honey or agave nectar, if you prefer) is needed in order to caramelize and get the tofu nice and crispy. Number two, it's delicious, so make a double batch!
- 1 (12- to 14-ounce) block of tofu (firm or extra firm)
- 1/4 cup peanut butter (creamy or natural peanut butter is best -- no chunks)
- 1/2 teaspoon ground ginger
- 2 tablespoons lime juice (or orange juice)
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil (olive oil can be used if you're in a pinch)
- 3 tablespoons maple syrup (or honey or agave nectar)
- 1 tablespoon sweet chili sauce (you can add a bit of hot sauce or cayenne pepper for a spicer dish, but I like the sweet chili sauce)
Gather the ingredients.
First, press your tofu.
Once your tofu is well-pressed, cut it into your desired shapes. Thin slabs, triangles or even small bite-sized shapes will work.
Once your tofu is ready to go, pre-heat the oven to 400 F. I highly recommend lining a baking tray with aluminum foil if you can, since baked tofu sometimes gets a bit sticky, and the foil makes clean up super easy.
Next, prepare the sauce. Whisk together the peanut butter (I like to melt it slightly in the microwave for just a few seconds to make this easier) with the ginger, lime juice or orange juice, soy sauce, sesame oil, maple syrup and sweet chili sauce. Before you bake your tofu, give the sauce a quick taste. It should be delicious! If not, adjust the seasonings to taste.
Coat the tofu with the peanut sauce on all sides. You can transfer the sauce to a wide shallow bowl or dish and dip it in, or use a pastry brush to coat each piece by hand if you're working with larger pieces of tofu. I like to dip it, then brush on extra sauce.
Bake the tofu in the oven for about 15 to 17 minutes, keeping an eye on them so they don't burn. Turn pieces over, and bake another 10 to 15 minutes. (Note: The sauce on the aluminum foil will burn a bit, don't worry. You just don't want to see the coated tofu burn.)
Serve and enjoy!
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- I highly recommend adding even more sauce after your tofu pieces come out of the oven since that's really the best part!
- In a hurry? This tofu can also be broiled in the oven for about 3 to 4 minutes per side. Keep an eye on it so it doesn't burn.