This recipe is great for those days you want to be vegetarian and still get your fair share of protein. Plus it’s quick, the sauce makes a double batch and low on the mess factor. With a newborn at home, it is tough to spend much time in the kitchen… and if I do, I’d rather it be to cook than clean!
I found this recipe on www.epicurious.com, it is from the book This Can’t Be Tofu! by Deborah Madison. I served it with brown rice and sauteéd spinach, but it would go great with Garlicky Bok Choy too.
- Puree in a small food processor: 1/4 cup regular soy sauce, 1 tbsp tamari, 1/4 cup nut butter (sesame paste / peanut butter / cashew butter), 2 tbsp rice wine vinegar, 1/2 tsp chili oil, 2 scallions, finely chopped, 1/3 cup water and apinch of salt.
- Slice 1 carton firm tofu, drained into 1/2-inch slabs, then cut into 2 triangles. Blot with paper towels.
- Heat a large cast-iron or nonstick skillet and add 2 tbsp peanut or sesame oil for frying. When hot, fry tofu over medium-heat until golden. Turn and cook on the second side.
- When the tofu is done pour half the sauce and cook until bubbling and partially reduced.
- Turn off the heat and scatter 2 scallions, finely chopped and 1 tbsp white or black sesame seeds on top.