Peanut Sauce Baked Tofu 2012 – Soyfoods Month First Place Winner

This recipe is vegan and gluten free

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  1. 1 package tofu, pressed (select firm or extra firm)
  2. 1/3 c orange juice
  3. 3 tbsp peanut butter
  4. 3 tbsp sesame oil
  5. 3 tbsp agave (or honey/maple syrup or combo)
  6. 1 tsp ground ginger
  7. Pinch of cayenne (more to taste, if desired)
  8. Pinch of chili powder (more to taste, if desired)
  9. Optional: 1 Tbsp EVOO or use more sesame oil
  1. Pressing your tofu (use a tofu press or press between heavy plates/objects and get the paper towels handy), and slice pressed tofu into 1/4 inch strips.
  2. Whisk all marinade ingredients together in a bowl (it will not be pretty) and allow tofu to marinate for at least 20 minutes but a few hours or overnight is ideal. The longer the better. Reserve a couple tablespoons of the marinade thatu2019s likely at the bottom of the bowl.
  3. Line a cookie sheet with foil to save on cleanup time and spray with cooking spray.
  4. Broil the marinated tofu for 5-6 minutes on the first side.
  5. Flip, and broil for another 3 to 5 minutes on the second side. Apply whatu2019s remaining of the reserved marinade to the top side of the flipped tofu.
  6. I urge you, do not leave your kitchen while you are broiling. Peanut butter + agave can and will go from not done to charred and disgusting in 90 seconds flat. You need to be right there so all your work does not go up in flames and char. Do Not Leave the Kitchen, not even for a second.
  7. Refrigerate leftovers for many days.
  8. Yield: I got 19 strips out of my 1 block of pressed tofu
Adapted from Submitted by Averie
Adapted from Submitted by Averie
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