A super quick and easy tofu recipe that delivers on taste. It's quick, easy, and packed with nutrients that are great for brain health. Perfect for busy families! The tofu can be eaten without the sauce making this recipe extra kid-friendly.
1tbspowdered gingeruse 2 teaspoon for an extra kick
Instructions
Preheat oven to 375 degrees. Wrap the tofu in a tea towel and let it sit for a few minutes.
Cube the tofu and place into a mixing bowl. Then add all the spices for the tofu and mix gently with a spoon.
Place onto a baking pan and bake in the oven for 30 minutes. Increase the temperature to 425 for the last 10 minutes to get it extra crispy.
Meanwhile, in a blender add all the ingredients for the peanut sauce and pulse. If you want a smooth sauce blend for longer.
Pour the sauce over the tofu and thank me later! Serve with some steamed rice and fresh or frozen veggies.
Notes
Refrigerator: Store leftover tofu and peanut sauce in an airtight container in the refrigerator for up to 4-5 days.Reheating: If you've stored your leftovers in the refrigerator, add a bit of water and then reheat in the microwave for 1-2 minutes, or until heated through. You can also reheat them on the stovetop over medium heat, adding a bit more water if needed to prevent sticking.Freezer: For longer storage, you can freeze the baked tofu and peanut sauce separately for up to 2 months. To reheat, let it thaw in the refrigerator overnight and then warm the tofu in the oven or on the stovetop. The peanut sauce can be placed in the microwave, just add a little water to adjust the consistency.