Pan Seared Tofu With Spicy Peanut Sauce Recipes

Steps:

• Drain tofu (i pressed gently between paper towels).
• Cut into bite-sized cubes.
• Toss with cornstarch, coating the cubes.
• Sprinkle a little salt and pepper.
• Heat some oil (about 3-4 tablespoon, just ensure pan is coated).
• Fry the tofu cubes in batches, making sure all sides are lightly browned.
• Drain on paper towels, then sprinkle with salt and pepper if desired.
• Sauce: Heat the milk in small saucepan (you can make sauce in microwave too).
• Add peanut butter, stirring well.
• Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 - 1 tsp of lime juice too - it will be great!
• Serve hot, as a snack or appetizer. Sometimes i serve them with a sweet Chinese dessert: Green Bean Soup.

Steps:

• Chop tofu into small cubes and wrap into two paper towels and place something heavy on top (to get most of the water out) for 10-15 minuets.
• Place in bowl and pour enough sauce to cover all of tofu.
• Cover and place in fridge for 1-4 hours(I like lots of flavor and spice so I went four hours).
• Heat small sauce pan to about medium.
• Pour in marinaded tofu and let sizzle tossing every few minutes.(cook for about 10 minuets)(may want to add more sauce in the process).
• Prepare cucumber and spinach on plate, place cooked tofu in the center.

Steps:

• Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
• In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
• In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
• In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
• Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
• Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.

Steps:

• Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms.
• Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
• Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.

Steps:

• In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).