Add some spice into your life with this spicy peanut butter tofu recipe!
The Recipe ReDux January theme: “The New Year is heating up with smoke and spiciness. From boldly flavored smoked salts to actual smoking techniques, subtly smoked food is on-trend. The same can be said for spice as we savor heat from harissa, sriracha and smoked paprika. Show us the healthy dish you’re heating up with smoke and/or spiciness.”
For this month's Recipe ReDux, I was craving peanut butter and was searching for a way to change it up. I looked in my refrigerator and found a bottle of Sriracha. Voila! I made a spicy peanut butter sauce.
Tofu can be paired with pretty much anything since it has a neutral flavor. It is also a great source of protein and easy to prepare. I have been experimenting with tofu at work for vegetarian customers and they sure did love this dish. I don’t usually love spicy food myself, but the balance of zing and smooth made this spicy peanut butter sauce delicious. Sriracha is a popular condiment due to its intense flavor and vibrant color so make sure you always it on hand.
Spicy Peanut Butter Tofu
- 1 (8 ounce) container extra firm tofu, drained and sliced into large chunks
- 1 tablespoon extra-virgin olive oil
- 1 large zucchini, cut into large chunks
- 1 small onion, diced
- 1 medium carrot, cubed or sliced
- 1 red bell pepper, cut into large chunks
- 1 cup creamy peanut butter
- 2 tablespoons Sriracha sauce
- 2 tablespoons low-sodium soy sauce
- 1/4 cup water
- 1 tablespoon honey
- 1 teaspoon ground ginger
- 2 cloves garlic, peeled
- pinch of salt and pepper
- Preheat oven to 350 F.
- Put tofu in a greased baking pan and bake for 45 minutes or until soft.
- While tofu is baking, saute zucchini, onion, carrots and bell peppers in a large pan with olive oil, for about 5 minutes or until soft.
- Once tofu is done, combine tofu and cooked vegetables in a large bowl. Set aside.
- In a blender, combine peanut butter, Sriracha, soy sauce, water, honey, ground ginger, garlic, salt and pepper and blend until smooth. For a thicker consistency, add more peanut butter.
- Pour peanut butter mixture over cooked tofu and vegetables and toss until evenly coated. Serve warm.