I love peanut butter. And sunflower seed butter ranks right up there, too.
I have a post dedicated to peanut butter recipes because I use it in so many recipes.
Peanut butter makes the world go round for me.
And I love peanut sauce. I could drink it. I like a little bit of food with my sauce.
But since I cannot just drink peanut sauce on its own even though I’m tempted, I decided to make Peanut Sauce Baked Tofu.
This way I get to chew. And not just drink peanut sauce.
[print_this]
Peanut Sauce Baked Tofu (vegan, gluten free)
1 package tofu, pressed (select firm or extra firm)
1/3 c orange juice
3 tbsp peanut butter
3 tbsp sesame oil
3 tbsp agave (or honey/maple syrup or combo)
1 tsp ground ginger
Pinch of cayenne (more to taste, if desired)
Pinch of chili powder (more to taste, if desired)
Optional: 1 Tbsp EVOO or use more sesame oil
Directions:
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.
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 that’s likely at the bottom of the bowl.
Line a cookie sheet with foil to save on cleanup time and spray with cooking spray.
Broil the marinated tofu for 5-6 minutes on the first side.
Flip, and broil for another 3 to 5 minutes on the second side. Apply what’s remaining of the reserved marinade to the top side of the flipped tofu.
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.
Refrigerate leftovers for many days.
Yield: I got 19 strips out of my 1 block of pressed tofu
[/print_this]
Pictorial Guide
Press your tofu
Combine all marinade ingredients together and allow tofu to marinade
Place on foil-lined and cooking sprayed cookie sheet
Broil, remove and Flip, and apply reserved marinade to newly flipped side. The top row has been flipped and the bottom row hasn’t.
Enjoy
The tofu is slightly crispy on the outside and tender in the middle
The flavor of the peanut sauce is heavenly.
How could agave, peanut butter, ginger, and a slight kick of heat from the cayenne and chili powder not be good?
This tofu is my favorite recipe, ever. And I have plenty of other tofu recipes.
Refrigerate any leftovers. I actually made a double batch because it was crazy good and I wanted planned leftovers. The first batch was gobbled in minutes.
From my last post about the Tripod I bought and the Photography Page I added, I think that page should help keep my photography posts better organized and searchable.
And also thanks for the warm and fuzzy compliments on my photography in the last post. Yes, the new tripod is so helpful for getting those kind of images.
Ironically, the tofu images were shot before my food styling and photography workshop and before the tripod. I can’t wait to shoot more food with my new knowledge + new tripod.
Dessert: Need something peanut buttery to wash down the peanut sauce baked tofu with?
No Bake Nutter Butter Special K Bars
Combining a pound of peanut butter cookies with peanut butter and sugar and chocolate on top? Oh yes, life is good.
Questions:
1. Do you like Tofu? Favorite recipe or way to eat it?
I spent my life up until the past five years or so liking tofu I ate when out but could not for the life of me figure out how to recreate it successfully at home.
Generally, I like to bake or broil tofu because I think it’s easier.
However, I have made pan seared tofu, i.e. fried in sesame or peanut oil, on the stovetop with sauce added after the searing/frying is complete, and it’s divine. But anything fried in sesame or peanut oil is going to be wonderful! <— The same could be said for anything baked in peanut sauce I’m thinking.
2. Do you like peanut sauce? Do you make your own?
If you don’t like peanut sauce, we are not on the same wavelength.
If you don’t make your own, try this recipe or the marinade recipe for today’s tofu. Making your own peanut sauce is easy, you control the ingredients, and way better tasting (and cheaper) than storebought.
3. Best thing you ate or did over the weekend?
Skylar and I soaked up the 82F sunny weather on Saturday and Sunday we’re keeping busy, too.
I also got in a couple great runs and at-home 20 minute yoga and lifting sessions. The weather was just perfect for a couple nice runs.
P.S. If you’re just catching up on weekend posts, here are mine since Friday:
- Tripod & Photography Page
- Soups, Salads, Dips, & Savory Recipes
- Just Noochy & Food Trivia
- Refunds and Sunshine
Have a great day!
Yum, I love peanut butter too :) I quite frequently dip a spoon into the jar, haha. I actually love your peanut sauce for spring rolls, I’ve been meaning to make a batch. I actually don’t eat much tofu but I bought some yesterday because it was on sale. Yay!
saw a post of yours on foodologie…just submitted there for the 1st time last night and saw you on there :)
You’re photography is really looking amazing Averie! Kudos to you for really taking the time to learn the ins and outs – it shows! Beautiful post :)
Love the tofu and marinaded peanut sauce recipe. I have made a similar dish several times, but have also experienced the dreaded burning tofu phenomenon you mentioned. I am going to try to acquire a tofu press at some point to ease the recipe.
I hope to incorporate more of your recipes into my routine this week as its Passover so I have to change up some of my typical dishes (baguettes, pita with my hummus). You would make a shoe-in for this holiday since you tend to go for the sauces and avoid the carbs!
Thanks for all the wonderful recipes.
Happy Passover…My husband is Jewish (not really practicing) but yes, I understand where you’re coming from with the recipes this week.
Emily,
Having a tofu press makes cooking tofu a lot easier…I use the EZ Tofu Press, available on amazon or ebay. Its affordable and get most water out in 5-10 minutes. Works great for frying tofu when removing the water is critical. …I had soy for passover, i believe its kosher when you’re a vegetarian!
pb sauce is pretty slammin. i had some thai takeout last night summer rolls with pnut sauce, so flavorful! hit the savory spot!! i could take or leave tofu honestly, sometimes i like to have it on a salad but mostly i’ll stick to salmon or a nicely cooked egg over greens.
I looove peanut butter sauce too! yum! This dish looks so good :). Never thought of broiling tofu!
I love PB sauce too….I am fairly certain I could drink it as well :) I like using it in cold veggie or veggie and noodle dishes. I also just got a bundle of sun butter, so I will be trying some recipes with that as well. Weekend has been a little packed for my liking. I’m ready to just sit and do nothing!
glad you got some SFSButter…you could use that in this recipe too but it’s sooo good on it’s own!
This looks awesome! I love tofu, especially with a sauce of sunflower seed butter, lime juice, and soy sauce.
I want to try this but I’m alllergic to PB… do you think sunflower seed butter, almond butter or soy nut butter would be a good replacement?
Yes use other nut butters, they will be just fine! I’d try SFSButter first over the other options.
I love peanut sauce and the tofu looks so nice and crispy on the outside…yummy!
I’ve never made my own peanut sauce, but you’ve inspired me to do so! I have a jar of The Heat Is On from Peanut Butter & Co that’s just dying to be used!
Hi love!!
I really NEED a tofu press, I feel if I had one, I would eat tofu more! I love tofu so much!
I do make a peanut sauce with peanut flour, your peanut sauce sounds amazing too!
I am in LOVE with all your photos, I think its great you have such a passion for photography! Your pics are looking amazing!!!!!!!! love u!
It’s cheap and contains all the pressed liquid in the box, so that’s nice but you can just press tofu in between two heavy frying pans but you will go thru lots of paper towels as the water gets pressed out which is why the box is just so easy.
Thx for the photography compliments honey!
Katie,
You can find a good tofu press called EZ Tofu Press on Ebay and Amazon, its affordable and works great for pressing tofu fast…5-10 minutes!
Your pictures are looking awesome!!! All of your hard work is really paying off!
thank you Anna!
and love your new picture/icon…well, new to me, I just noticed it :)
Beautiful pictures!
1. I’m on the fence about tofu…I don’t want to eat a lot of soy, so I usually don’t buy it.
2. I LOVE peanut sauce. Peanut sauce + stir frys = deliciousness.
3. I watched 500 Days of Summer. Love that movie.
Have a wonderful Sunday!
I love peanut sauce — I’ve used your quick peanut sauce before and it tastes amazing! I put it over pasta or veggies. So easy to make and tastes so good.
I’m not a huge tofu eater, tried it a few times, tasted good but I wasn’t totally blown away. I’m sure I just need to try different marinades and cooking techniques since I always like it when I have it at a restaurant or in a soup.
Best thing over weekend — going out for dinner/drinks on Friday night!
I have a post coming out this week that will help you with the whole tofu at home issues :)
that tofu looks aboslutely incredible!!my favorite part of the weekend was being able to finally go surfing and play beach volleyball in this gorgeous weather!
This looks awesome and I really love those white and silver plates! My favorite tofu is the “cheater” version: Trader Joe’s baked teriyaki. So good and sooo easy :)
Such a great tofu recipe Averie! I usually just eat my tofu raw, which I know a lot of people don’t care for, but I really like it that way. I can see peanut butter going so well with take of tofu though – love it! How long do the leftovers stay good? And did you eat it right from the oven, or refrigerate it first? For whatever reason, WARM tofu isn’t my thing haha!
At least 3 days on the leftovers in the fridge, but really, you will gobble this up.
Warm tofu, or cold, I like it either way. Whatever works for you.