Ginger Tofu and Peanut Sauce
Ginger is a truly amazing food. I try to utilize it as often as possible, and it goes great with all types of Asian cuisines. Try this easy tofu and you might get hooked.
2 containers extra firm tofu (drained and pressed to get as much water out as possible)
1/3 cup soy sauce
3/4 cup water
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
1 1/2 tablespoon sesame oil
1/2 tablespoon agave nectar or date honey
After pressing the tofu in some paper towels, slice each block of tofu into 4 or 5 slices.
In a bowl, whisk together the soy sauce, water, ginger, garlic, sesame oil, and sweetener.
Line the tofu pieces in a large glass dish and pour mixture over each piece of tofu, flipping to make sure each side is well coated. Allow to marinate for at least 30 minutes. (The longer it marinates the more flavor it will absorb).
Preheat the oven to 425 degrees and lightly grease a baking sheet with olive oil spray.
Carefully place each slice on the baking sheet.
Bake for 30 minutes, then flip each piece of tofu. Bake for another 15-20 minutes, or until liquid is almost dry.
Serve with peanut sauce, rice, and a stir fried vegetable.
Easy Ginger Peanut Sauce
3 gloves of garlic, peeled
1 inch or so of fresh ginger, peeled
dash of cayenne pepper
1 tablespoon canola oil
1 cup water or vegetable stock
1 tablespoon brown sugar
1 tablespoon soy sauce
1/2 cup peanut butter (unsalted is best)
In a food processor, combine and process the garlic, ginger and dash of cayenne. In a small skillet, heat the oil over medium high heat and add the ginger/garlic mix. Cook until the mixture becomes very fragrant and taking care to not let it burn.
Add the water/stock, brown sugar, soy sauce and peanut butter and mix well. Turn heat to low and allow the ingredients to meld nicely, again taking care to not let it burn.
Serve immediately, or gently heat up when you want to serve. (note that you can add more soy sauce if the mixture needs it).