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Crispy Baked Peanut Tofu

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This Crispy Baked Peanut Tofu has become a regular and one of our favorite meals. It’s super easy to prepare in less than 10 minutes and requires only 7 ingredients.

Most people cringe when they hear the word “tofu”. I don’t blame them, because tofu has pretty much no taste and can’t be quite bland if not prepared correctly. It can taste out-of-this-world though, when you follow these 2 key steps:

  1. Press the tofu block first to get as much water out as possible. This step really helps the tofu absorb more flavor. I’ve found that if you freeze tofu and let it thaw 30 minutes before using, you’ll be able to get a lot more of the water out.
  2. Marinate for at least 1 hour. The longer, the better! But 1 hour is just enough for making sure the tofu absorbs all of the amazing flavors going on in the sauce.

Feel free to substitute the peanut butter with almond butter, cashew butter, sunflower seed butter, or even tahini if you have an allergy or looking for an even healthier option. Bake until crispy around the edges and serve with baked or raw vegetables of choice.

Can’t wait for you to try this Crispy Baked Peanut Tofu!

Further Food Commentary:

Tofu contains several anti-inflammatory, antioxidant phyto-chemicals making it a great addition to an anti-inflammatory diet. Tofu is also a good source of 'complete' protein – meaning that it has a well balanced amino acid profile – in addition to fiber, potassium, magnesium, iron, copper and manganese.

By Anna Lee

Crispy Baked Peanut Tofu

  • Prep Time:10 Minutes
  • Cook Time:30 Minutes
  • Servings: 2

Ingredients

350 g ~12 oz organic extra-firm tofu

2 tablespoons peanut butter

3 tablespoons organic gluten-free tamari

2 tablespoons pure maple syrup

1- inch fresh ginger grated

1 clove garlic

1 tablespoon hot sauce (or more!)

3 tablespoons water

Instructions

  1. Press the tofu to get as much water out as possible. Cut into 1-inch cubes.
  2. Mix the remaining ingredients in a shallow bowl. Dump in the tofu cubes and toss to completely coat with the sauce. Cover the bowl and place in the fridge to marinate for 1 hour or longer. (Please don’t skip this step! Overnight is even better.)
  3. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
  4. Spread the marinated tofu on the lined baking sheet along with other vegetables of choice (I love sweet potato, squash, zucchini, and broccoli). Bake for 25-30 minutes until it gets crispy around the edges. Enjoy!
Press the tofu to get as much water out as possible. Cut into 1-inch cubes. Mix the remaining ingredients in a shallow bowl. Dump in the tofu cubes and toss to completely coat with the sauce. Cover the bowl and place in the fridge to marinate for 1 hour or longer. (Please don’t skip this step! Overnight is even better.) Preheat the oven to 400 F. Line a baking sheet with parchment paper. Spread the marinated tofu on the lined baking sheet along with other vegetables of choice (I love sweet potato, squash, zucchini, and broccoli). Bake for 25-30 minutes until it gets crispy around the edges. Enjoy!

Nutrition Information

Per Serving: Calories: 302; Total Fat: 17 g; Saturated Fat: 3 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 618 mg; Potassium: 295 mg; Carbohydrate: 24 g; Fiber: 3 g; Sugar: 16 g; Protein: 19 g

Nutrition Bonus:

Vitamin C: 1%; Vitamin A: 0%; Iron: 14%; Calcium: 19%;

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