Last week I planned to make a recipe for grilled sesame tofu skewers with ginger nut-butter sauce adapted from a March Vegetarian times recipe. But when the night arrived to make the recipe, somehow I didn’t feel like making it as written, or even loosely based on the recipe. It had a fair amount of sugar, and sesame oil. While both are yummy, I’m not sure either is all that good for me, so I decided to take a different approach. I had a craving for deep fried, crispy tofu- but I didn’t want to use all that oil. So, I took a page from an online recipe for baked french fries and crisped the tofu in the oven at high temperature, using minimal oil and seasoning another small portion of oil with garlic and ginger for maximum flavor. The result was delicious, and the accompanying peanut sauce beautifully complemented the salty, mild tofu. The first night we had the tofu with quinoa and roasted cauliflower sprinkled with torn, fresh basil. (I’m now a cauliflower FIEND, thanks to this incredible cauliflower recipe). Later I enjoyed leftovers with buckwheat cereal, and it was a surprisingly tasty breakfast. I’ve made many peanut sauces, and this one was unique due to its mild flavor with agave-sweetness. Using a little soy milk (or your favorite non-dairy milk) made it extra creamy. So, if you’re bored by your usual tofu recipes, why not try tofu prepared a new way? And if you are soy intolerant, you can enjoy the peanut sauce on your favorite protein source, or even on pasta. Cauliflower also marries very well with this dish- in fact, with a little tweaking of seasoning, this peanut sauce would be awesome on some roasted cauliflower! Who needs cheese, when you can have a gorgeous, creamy nut based sauce?
In the mood for cauliflower?
Try my recipe for Mashed Cauliflower
Want another type of peanut sauce tofu?
Try this Tofu Mushroom Peanut Sauce Recipe
Only want an awesome Peanut sauce recipe? No Problem!
Or how about Sweet Potato Peanut Soup?
You can even try a Peanut Southern Style Green Recipe
Ginger Baked Tofu with Agave Peanut Sauce
1 package firm tofu (garlic tofu is ideal)
1 tbsp or less oil of choice (I used olive oil)
1 slice fresh ginger, peeled and finely grated
Slice your tofu in half horizontally and press between a towel for at least 30 min. to drain. Next, cut your tofu in desired shape- either a french fry type shape or cubed. Toss into a baking dish with your oil, salt lightly and bake in a 450 degree oven for 30 minutes, turning tofu at the 20 minute mark. Sprinkle baked tofu with your grated ginger evenly and return to oven for at least another 10 minutes.
Combine all ingredients for your sauce in a small bowl and add water until the sauce is as liquid as you like. Note- you probably just want the juice from most of the ginger so you can avoid stringiness in the sauce- jut a little of the grated ginger itself. Taste as you go- this was a recipe I made up as I went along, and amounts are approximate. Vary it to suit your palate!
While tofu is baking, towards the end of the cooking period heat your oil to med-low in a small nonstick pan and add your minced garlic and ginger. Let the seasonings heat and stir them once or twice, then lowering the heat and letting the garlic brown (but not burn!!!).
When tofu is golden brown to your liking, add the tofu to the garlic and ginger in the small pan and get as much of the oil and seasoning onto the tofu as possible. Add a drizzle of salt and serve in a pretty plate, with the sauce on the side.