So I'm back in my favorite room, trying all kinds of wonderful VGF fare on Pinterest. Here's tonight's dinner from Kalyn's Kitchen (http://www.kalynskitchen.com/2012/10/spicy-sriracha-tofu-peanut-butter.html) ... it smells fabulous!
Spicy Vegan Peanut Butter Tofu with Sriracha
(Makes about 4 servings; recipe created by Kalyn, with good suggestions from Jake.)
Ingredients:
14-16 oz. firm or extra firm tofu
1 T peanut oil
several large garlic cloves, sliced
large piece of ginger root, sliced
2-3 T diagonally sliced green onions (for garnish)
Sauce Ingredients:
3 T wheat-free tamari
3 T rice vinegar (not seasoned rice vinegar)
2 T smooth natural peanut butter
1 T agave nectar (I like raw agave nectar)
2 T vegetable stock or water
1 T Sriracha Sauce (or to taste)
Instructions:
Drain the tofu well in a colander placed in the sink. Then put tofu
pieces between a double layer of paper towels and press down with your
hand so the liquid in the tofu is absorbed by the towel. (You can do
this several times if you need to.) Cut tofu into lengthwise strips
about 1 inch wide.
Whisk together the soy sauce, rice vinegar, peanut butter, agave, stock
or water, and then add the Sriracha Sauce. (I would start with a
smaller amount of Sriracha, taste, and decide when it is hot enough.)
Cut the pieces of garlic and ginger, and diagonally slice green onions.
Heat the dry wok (or heavy pan) over high heat for one minute. Then add
the peanut oil and heat about 30 seconds more. Add the sliced pieces
of ginger and garlic and cook just until they are fragrant (about 30
seconds); then remove and discard. Add tofu pieces, lower heat to
medium high and cook, turning often, until the tofu is nicely browned on
both sides, about 7-8 minutes.
