Tell me I'm not alone in this: having peanut butter in the house can be a dangerous situation.
Is this true for you, too?
I'm not sure why it's such a highly addictive substance, but it sure has a hold on my brain.
We ended up picking up some PB last week, to try out with the Wrawps [if you haven't tried these yet, please do!]. It was delicious, but meant that that jar of peanut butter continues to lurk in the fridge. I'm pretty sure it's calling my name right now. Eek.
Anyways! In the spirit of self-preservation, I went looking for a way to use up the rest of the jar, and came across a brilliant recipe for Baked Sesame Tofu from Kalyn's Kitchen [via the Potluck portal on Oh My Veggies]. I made some modifications and thankfully, put the peanut butter to good use! (I always feel a little better using it in something intentional, rather than just eating off a spoon. Would you agree? I must do some digging into what it is about nut butter that is so darn delicious and unstoppable. Let me know if you have any insights.)
Until then! Let's make dippable tofu!
Press your tofu... Cut your tofu block in half and wrap in a paper towel. Place it in a colander and set cans or other heavy objects on top for 10 minutes to press out water. I most recently pressed mine by swaddling in paper towel, setting on the cutting board and placing four cast iron frying pans on top. It worked very well! Pressing out the water makes for a firmer, more dippable baked tofu in the end.
Make your marinade... in a small bowl, combine 1 tsp coconut oil with 1 1/2 tbsp tamari, balsamic vinegar, curry paste and 1 tbsp ginger. Set aside.
Prep your tofu for baking... slice tofu into 1/2" wide rectangles (as pictured) and place in baking dish. Pour marinade over top and let sit at least 10 minutes, turning once. In the meantime, preheat oven to 400F.
Sprinkle tofu with sesame seeds and transfer to the oven. Bake for 20 minutes on first side before removing, flipping, and continuing to bake for 10 minutes more.
Make your {ridiculously yummy} peanut tahini sauce.... combine remaining ingredients in a small bowl, whisking thoroughly to remove any lumps.
Serve! Remove tofu from the oven and serve with peanut sauce. We also paired ours with sautéed kale and cabbage, thinly sliced into kimchi-like strips.
This tofu would also make a great meatless hors d'oeuvre for a party, or a great salad topper. It also kept really well in the fridge: perfect for leftovers and portable lunches!
Big kudos to Kalyn for coming up with this in the first place -- it's magical.
How will you use this recipe? Do you also have a crazy relationship with nut butter? Please tell me about it below so I can feel a little less alone in my peanut butter obsession. ;)
Cheers!
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- 1 package extra firm tofu, pressed to remove water
- 2 tsp coconut oil, divided
- 1 1/2 tbsp + 2 tbsp GF soy sauce (tamari)
- 1 tbsp balsamic vinegar
- 2 tsp red curry paste
- 1 tbsp + 1 tsp ground ginger
- 2 tsp sesame seeds
- 2 tbsp natural peanut butter
- 2 tbsp tahini
- 3 tbsp water
- 1. Cut tofu block in half and wrap in paper towel. Place in a colander and place cans or other heavy objects on top for 10 minutes to press out water.
- 2. In a small bowl, combine 1 tsp coconut oil with 1 1/2 tbsp tamari, balsamic vinegar, curry paste and 1 tbsp ginger.
- 3. Slice tofu into 1/2" wide rectangles (pictured) and place in baking dish. Pour marinade over top and let sit at least 10 minutes, turning once. In the meantime, preheat oven to 400F.
- 4. Sprinkle tofu with sesame seeds and transfer to the oven. Bake for 20 minutes on first side before removing, flipping, and continuing to bake for 10 minutes more.
- 5. Meanwhile, combine remaining ingredients in a small bowl, whisking thoroughly to remove any lumps.
- 6. Remove tofu from the oven and serve with peanut sauce.
So glad you liked the idea! Peanut butter + tofu = delish!
Loved loved loved it! Thank you so much for the inspiration. Peanut butter on just about everything is delicious; making a sauce out of it is so smart. Not only was it glorious on the tofu, we reused the leftovers the next night on a stir fry. It’s GOOD. How else do you usually prepare your tofu? Any other favorites?