One of my favorite foods is peanut butter. I ate peanut butter and jelly sandwiches every day from kindergarten through my senior year in high school and unlike many of the other dishes my parents endlessly prepared for me (pasta), I still love peanut butter. I have learned since my high school days that peanut butter is more than just jelly’s friend, it’s great in sauces, baking, and it goes with everything! Seriously, what is better than peanut butter?
- 1 T fresh grated ginger
- 1/4 c hot water
- 1/4 c peanut butter (creamy)
- 1 T agave nectar
- 1 t curry powder
- 1/2 t cinnamon
- 1/2 lb extra-firm tofu, cut into slices (sandwich or salad sized)
Preheat oven to 350F. Grease a baking sheet.
Steep the ginger in the hot water for 5 minutes. While the ginger steeps mix all the other ingredients (except tofu) in a small bowl. Stir in ginger and water. Lay tofu out on the baking sheet and spread a thick layer of the peanut sauce on each piece. Flip them all over and spread the remaining sauce on this side. Bake for 10 minutes.
As shown in the picture, I enjoyed my ginger peanut tofu on a romaine salad with fresh veggies, croutons, and fresh lemon juice. Also try it on a sandwich or wrap! I recommend pairing it with carrots, sprouts and tomatoes.
YIELDS: 3 servings PREP TIME: 5 min COOK TIME: 10 min