A favorite in our household! It is simple to make, and will delight most meat-eaters as well as vegetarians. It is best served with coconut rice and a cucumber-mango salad. You can press the firm tofu between plates, but I prefer to use an actual cheap and amazing tofu press. It removes the risk of spilling the pressed juices, or just having the weights you put on the top plate tumble down.
Ingredients
16 oz firm tofu, pressed
2 tbsp soy sauce
2 tbsp flour
oil
0.5 cup peanut butter
1 cup coconut milk
2 tbsp soy sauce
2 tbsp maple syrup
1 tbsp grated ginger
2 cloves garlic
2 tbsp lime juice
1 tsp pepper flakes
Preparation
In a pan stir together the sauce ingredients and simmer stirring constantly for about 5 minutes, until it achieves a creamy consistency. Try to resist just eating it by itself with a spoon at this point.
Cut the pressed firm tofu into 0.5-inch cubes. Drizzle with soy sauce, toss with flour.
Heat a nonstick skillet on high with a tbsp of oil. When almost smoking, add the tofu chunks. Allow to brown on one side, then turn and brown another side...etc, until all sides are browned.
Fold hot tofu chunks into the peanut sauce and serve immediately on coconut rice (or plain rice) with a quick pickle salad, such as cucumber mango salad.
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