Baked Tofu with Peanut Sauce
2 12-oz. pkgs. extra-firm tofu, cut into 1/2-inch-thick slices
1 Tbs. vegetable oil
1 small onion, finely chopped (3/4 cup)
1/2 cup diced canned tomatoes, drained
1 Tbs. tomato paste
1 1/2 tsp. chile-garlic sauce, such as Huy Fong
1/2 tsp. dried thyme
1/2 cup creamy peanut butter
1/2 cup frozen green beans
1. Preheat oven to 350°F.
2. Coat 13- x 9-inch baking dish with cooking spray, and place tofu slices on bottom.
3. Heat oil in saucepan over medium heat.
4. Sauté onion in oil 5 to 7 minutes, or until translucent.
5. Add tomatoes, tomato paste, chile-garlic sauce, and thyme, and sauté 1 to 2 minutes, or until tomato paste begins to darken.
6. Stir in peanut butter, green beans, and 1 cup water, and bring to a simmer.
7. Pour peanut sauce over sliced tofu, cover with foil, and bake 5 to 7 minutes.
8. Remove foil, and bake 5 minutes more, or until heated through.
A couple notes…when I make this again I will definitely be adding in a whole cup of peanut butter as I think the peanut taste could’ve been stronger. I’ll also add in more of the garlic chili sauce next time around as this time it didn’t even seem as if there was any in there…it was not really hot at all. And if you’re a carnivore, or have a carnivore in the family, Adam and I decided that this would be absolutely perfect with chicken substituted for the tofu. I know when I make it for Jake (who is not a tofu fan) I plan to have a pan of chicken and one of tofu and split the sauce between the two and bake them both. Anyway, Happy Eating!