1 pound tofu, firm
~
⅓ c peanut butter
⅓ c water or vegetable sauce
1 tbsp soy sauce
1 tbsp sugar
2 clove garlic, pressed
¼ tbsp cider vinegar
1 tbsp minced cilantro
1 tbsp lime juice, to taste
1 tsp sriracha, or more if desired
1 tsp grated ginger root, or more if desired
2 tbsp light coconut milk
1 tbsp green chiles, canned
On clean towels, split tofu block lengthwise, then cut into 1” cubes. Cover with another clean towel, then cover with a plate and weigh it down. The goal is to squeeze out as much water as possible without breaking up the tofu. Let sit for about 20 minutes. Coat baking sheet with a thin layer of vegetable oil and a drizzle of peanut oil. Preheat oven to 400 degrees. Put all sauce ingredients in blender and puree briefly. Set aside (taste and adjust seasoning if desired). Arrange tofu on baking sheet and use a sharp spatula to flip them to coat well. Roast for about 20 minutes, then use the spatula to flip them around to cook evenly. Roast for another 20 minutes or so, or until desired crispness is achieved. At service, toss hot tofu into peanut sauce to coat well. Serve tofu and sauce over hot rice or noodles, with steamed broccoli or other green vegetables.
Yield: 3 servings