Creamy peanut butter tofu is perfect served over fresh ginger-sesame kale. Maybe with some cauliflower mashed potatoes?
Today, I’ve got a super awesome peanut tofu recipe that I developed for one of my site sponsors: EZ Tofu Press.
I’m going to be doing a handful of recipes for the Tofu Press peeps over the next few months, and working out an editorial calendar of tofu recipes for them has been a lot of fun! I’m going to be making a few things that have been rattling around in my head, but I never got together to actually make.
If you’d like to see how the EZ Tofu press works, you can check out my review here. They’ve changed the design slightly since I wrote that review, but I didn’t notice much of a difference in the experience using my new tofu press. Here’s the new press in action:
This peanut tofu recipe is definitely on the top of that list. Maybe it’s all of the great reviews I’ve been seeing of Nut Butter Universe by Robin Robertson, but I have been craving peanut sauce like crazy. This tofu recipe is me trying to kinda sorta recreate the peanut tofu at Rosetta’s Kitchen, but making it baked instead of fried and cutlets instead of cubes.
Side note: If you’ve never eaten at Rosetta’s, get your patootie to Asheville right now and do it! It’s one of my favorite veggie places to eat anywhere in the whole world. I’m ashamed that I’ve never reviewed them here. This is a situation I will rectify when we get back from Mountain Oasis Music Fest later on this month!
Anyway! Back to the tofu recipe. We have baked tofu pretty regularly at my house, so I started with the technique that I use all the time, and went from there. You can dish this up with rice or noodles, or just serve it on the bed of kale and call it a day. Do what sounds most delicious to you!
Peanutbutter Tofu Recipe
I used my EZ Tofu Press to press my tofu. I like that it leaves me with a nice, even block when I’m done. If you don’t have a Tofu Press, you can also put the tofu into a colander, cover with a plate, and pile a couple of cans of beans on top to weight it down.
Yield: 4 servings
- 1 block extra firm tofu, pressed to remove excess water
- 1 2″ piece of fresh ginger, coarsely chopped
- 2 cloves of garlic
- 1/2 cup creamy peanut butter
- 1 tablespoon soy sauce
- juice of 1/2 a fresh lemon
- 1-2 teaspoons Sriracha sauce, to taste
- 2-6 tablespoons of water, as needed (this will depend on how thick your peanut butter is and how powerful your blender is. I needed 6 tablespoons in my 7-year-old Magic Bullet to get this sauce to blend up smoothly, but if you have a Vitamix, 2-3 tablespoons should do the trick)
- 1 recipe ginger-sesame kale
- Preheat the oven to 350F, and get your tofu started in the press. The time it takes to make the sauce should be plenty of time for it to press down nicely.
- Take that block of tofu and slice it into cutlets. You want 8 cutlets when you’re all done slicing. Arrange your cutlets in a greased 9×12″ glass baking pan.
- Put the ginger, garlic, peanut butter, soy sauce, lemon juice, and sriracha into your blender or food processor. Blend until smooth, and pour the sauce over the tofu, making sure each cutlet gets a nice coating.
- Bake the tofu for 30 minutes.
- While the tofu bakes, make your ginger-sesame kale.
- Divide the kale between your four plates, and dish up two cooked cutlets on top of the bed of kale.