Like Thai or Indonesian-style satays? Then you're going to love this super easy vegetarian and vegan version of tofu baked in a Thai-inspired peanut sauce.
Trying this out today since I ended up with all this tofu this week.
Press tofu (about 30 minutes), cut into chunks/bite size pieces, preheat the oven to 400 F. Line a baking tray with aluminum foil. Coat the tofu with the peanut sauce on all sides. You can transfer the sauce to a wide shallow bowl or dish and dip it in.
Bake15 to 17 minutes, keeping an eye on them so they don't burn. Turn pieces over, and bake another 10 to 15 minutes. (Note: The sauce on the aluminum foil will burn a bit, don't worry. You just don't want to see the coated tofu burn.)
*Sauce: Whisk together the peanut butter (melt it slightly in the microwave for just a few seconds to make this easier) with the ginger, lime juice or orange juice, soy sauce, sesame oil, maple syrup, and sweet chili sauce.
1/4 cup peanut butter, creamy or natural peanut butter is best (no chunks)
1/2 teaspoon ground ginger
2 tablespoons lime juice
1 tablespoon soy sauce
2 tablespoons sesame oil or olive oil
3 tablespoons maple syrup, honey, or agave nectar
1 tablespoon sweet chili sauce
*It should be delicious. If not, adjust the seasonings to taste.
