Tofu is skewered, baked and then brushed with a sauce that combines the savory, spicy and sweet. Peanut butter, honey, lemon juice, ginger, chili powder and sesame oil contrast and provide complexity to tofu’s blank canvas. This recipe comes to us from Saradha of Down to Earth.
- 1 12 ounce block firm tofu, drained and cubed
- 3 tablespoons low sodium soy sauce
- 2 tablespoons peanut or cashew butter
- 2 tablespoons honey
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon fresh ginger root, chopped
- 3 cloves garlic, minced
- ½ teaspoon chili powder
- ½ teaspoon sesame oil
- 2 tablespoons green onions, thinly sliced
Spear the cubed tofu on skewers. Brush the tofu with 2 tablespoons of the soy sauce and refrigerate for at least an hour.
Preheat the oven to 400 degrees.
In a medium sized bowl, whisk together the 1 remaining tablespoon soy sauce with the peanut or cashew butter, honey, maple syrup, lemon juice, ginger, garlic, chili powder and sesame oil. Stir the chopped green onions into the blended sauce.
Bake the skewered tofu at 400 degrees for 10 minutes, turn over, and bake for 10 minutes more.
Brush the baked tofu with the peanut honey sauce and enjoy.
Baked Indonesian Tofu
Servings per Recipe: 4Amount per Serving
Calories from Fat: 74
Total Fat: 8.2g
Saturated Fat: 1.6g
Dietary Fiber: 1.6g
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