Peanut Sauce on Tofu

Peanut Sauce on Tofu

Tofu chunks in a creamy peanut sauce with a sweet and spicy kick. For a simple and tasty midweek supper, serve with rice and broccoli.

I enjoy beginning the week off right by food preparation on Sunday. By meal prep, I mean that on Sunday afternoon, I prepare three or four meals and divide them out so that my husband and I have leftovers for lunch and supper during the week.

Peanut Sauce on Tofu
Because I cook four to six plates of each meal for just the two of us, the food might become monotonous by the end of the week. This tofu with peanut sauce isn’t like that!

This is one of those recipes that I could eat twice a day for days and not get tired of. It goes well with rice and broccoli, which is one of my favorite combinations.

The peanut sauce is delicious on its own or as a topping for a variety of different foods. I hope you love my tofu meal of choice!

Tofu with Peanut Sauce: A Step-by-Step Guide

To begin, preheat the oven and chop extra firm tofu into cubes. On a nonstick baking sheet, spread the tofu out in a single layer. Use a standard baking sheet, cover with foil, and spray with cooking spray if you don’t have a nonstick baking sheet.

Make the peanut sauce while the tofu is baking. In a microwave-safe bowl, combine sesame oil, soy sauce, peanut butter, and brown sugar. Microwave for about 30 seconds, mix, and then microwave for another 30 seconds. It should be quite straightforward to combine with a fork at this point. Add a couple tablespoons of sambal oelek (or leave it out if you don’t like spicy food).

Remove the tofu from the oven when it is done. Add a tablespoon of vegetable oil to a large nonstick pan and heat over medium heat. The tofu and half of the peanut sauce are then added.

Cook until the tofu is golden brown and cooked through. Serve the tofu over rice, drizzled with the leftover peanut sauce. On the side, I like to serve steamed broccoli.

Peanut Sauce on Tofu
Tofu cubes in a creamy sauce with a sweet and spicy peanut sauce. For a simple vegan midweek supper, serve with rice and broccoli.

1 block exceptionally firm tofu Ingredients (14-15 oz, drained)
2 peanut sauce recipe
1 tablespoon oil (vegetable)
Serve with rice.

Instructions
Preheat oven to 400 degrees Fahrenheit. Cook for 30 minutes after cubing tofu and placing it in a single layer on a nonstick baking pan. Cover with foil and spray with cooking spray if you aren’t using a nonstick baking pan.
Make the peanut sauce while the tofu is baking.
Remove the tofu from the oven when it is done. Over medium heat, heat a large nonstick skillet. Combine the vegetable oil, tofu, and half of the peanut sauce in a mixing bowl. Cook until the tofu edges are golden brown and crispy.
Drizzle the leftover peanut sauce over the tofu before serving.

Sunflower oil, olive oil, palm oil, coconut oil, flaxseed oil, pumpkin seed oil, beet oil, almond oil, avocado oil, pistachio oil… There is no cholesterol in vegetable oils, yet they all include vitamin E. However, everyone has unique features, both positive and negative. Now it’s time to discuss about olive oil!