Flavorful and satisfying, even the meat-lovers will enjoy this!
This is one of my favorite lunches or snacks. It is a little spicy, a little sweet, a little sour, and a whole lot savory. I find it addictive as well!
Our local food co-op offered a baked thai tofu in its “Grab and Go” section of prepared healthy whole foods. I tried it once, and that’s all it took. I then picked it up whenever I was there. I would think about buying this tofu as I was driving to the co-op!
Homemade version
But it was a bit pricey, so I thought I would try to recreate it at home. Since I frequently bake tofu to firm up the texture, that part was easy, so I went to work on the sauce.
I tried several versions, and I settled on this one. I think the co-op’s has more tahini than I used, but once I finished this version, I decided I liked mine better! That’s not to say I won’t change it up again, probably the next time I make it.
As hot as you like it
You can vary the amount of heat here. I used a little more than half a large jalapeño, but next time I’ll probably use the whole thing. You can alter the red pepper flakes or cayenne, or leave it out altogether, it’s your dish after all.
You can decide how you want the finished product to look. Cut it into cubes for a salad or side dish. It is delicious wrapped in Boston lettuce leaves with a little pickled onion on top. You can cut the tofu into slabs and serve as an entree with vegetables. Or lace a few cubes on a skewer and drizzle with the sauce and serve as a party appetizer.
First, you bake the tofu
Making your own baked tofu is easy, and you can cook it to the texture you want for any given purpose. You may want to have just a light crust on the cubes of tofu, or you may want the exterior nice and crispy. If you are feeding folks who are not tofu fans, the latter is preferable, in fact, the crispier the better for them. (Recipe here).
Baked Thai Tofu with Peanut and Sesame
1 lb. *baked tofu
2 tbsp. chunky peanut butter
2 tbsp. cider vinegar
2 tsp. toasted sesame oil
1 tbsp. honey
1 tbsp. tamari
2 tbsp. Tahini
2 tbsp. jalapeño pepper, minced
1/8 tsp. cayenne or red pepper flakes
1 tsp. finely grated ginger
1 garlic clove, crushed
2 scallions, minced, reserve a few for garnish
Toasted sesame seeds or peanuts to garnish
Cut baked tofu into small, bite-sized pieces and set aside.
In a mixing bowl, combine peanut butter, vinegar, sesame oil, honey, tamari, tahini. With a whisk, mix well.
Add the zing. Whisk in the cayenne, ginger, garlic, and scallions and then add the tofu to the mixture, mixing gently with a wooden spoon or spatula.
Place in serving dish and top with whatever you like: a few more crushed red pepper flakes, some toasted sesame seeds, sliced scallions, or chopped peanuts.
Buy it prepared, or bake it yourself
You can buy baked organic tofu in many health food stores and co-ops, and even supermarkets, and it is fine to use in this dish, just buy the organic brands. However, to make your own is not difficult, less expensive, and you have control of the ingredients and ultimately the texture.
© Copyright 2019 – or current year, Dorothy Grover-Read, The New Vintage Kitchen.
I’m the only one in my family who eats tofu, but I bet if I made this, I might just sneak it through. It looks like the seeds add extra crunch.
Thanks for stopping by Alicia. Yes, the sesame seeds add a lovely little crunch to this dish, as do the peanuts. There is something appealing about the smaller texture of the seeds.
I’ve not ever baked Tofu, only pan fried in a lightly oiled pan. Good to know the option and I very much like the sound of this salad.
I love making this and having it for lunch or quick snack for a few days. The baking with cornstarch totally changes the exterior texture and adds crispy.