Baked Peanut Butter Tofu
photo by Hadice
- Ready In:
- 1hr 40mins
- 750 g extra firm tofu (I have used 500g succesfully)
- 1⁄4 cup peanut butter
- 1⁄2 cup low sodium soy sauce
- 1⁄4 cup boiling water
- 2 garlic cloves, crushed
- 1⁄2 teaspoon vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon of grated fresh ginger or 1/2 teaspoon powdered ginger
- 2 teaspoons maple syrup
- 1⁄4 teaspoon pepper (or to taste)
- Press as much moisture out of the block of tofu as you can.
- Mix all other ingredients in a shallow baking dish.
- If your marinade ingredients are not blending well together, try warming them just a little in the microwave. This will soften the peanut butter a bit and they should all blend well together.
- Cut tofu into approx 1/4 inch (1 cm) slices.
- Lay the tofu slices into the marinade and carefully turn to coat all pieces evenly.
- Place into fridge to marinade for at least 1 hour.
- bake at 180C (350F) for 25-30 minutes.
Questions & Replies
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I was hoping the combination of ingredients would come together nicely, but I didn't like this recipe at all. I followed the recipe to the letter. I think it was just too salty and the maple flavor threw me a little too much. I think there is a good foundation here, maybe just needs a few adjustments.
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I was born to migrant (Polish) parents in the western suburbs of Victoria, Australia in the early 60's. I was born to love food. My mother, a talented lady, taught herself to cook after she got married and turned out to be a wonderful cook. People everywhere rave about her meals. I am especially fond of the few traditional Polish dishes she makes. These days that only happens by special request. :o) When I was 18, I married into a Greek/Macedonian family and so my love of food was further expanded and enhanced. Those people can cook! Now married for a 2nd time to a true-blue Aussie guy, I struck gold again with a mother-in-law who was extremely talented in her kitchen. Unfortunately she's too elderly and unwell to weild her wooden spoon these days but I thoroughly enjoy discussing her favourite recipes and perusing her old cook books. Food has always been a huge part of my life. I love all types of cuisines. Hubby and I have 7 kids (his, mine and ours). At present (2010), they are 26, 26, 25, 24, 20, 11 & 9 years old. I get to practice in the kitchen a lot. Sometimes more than I really want to. LOL! The 5 older kids are no longer living at home but phone me with foody requests regularly. I LOVE it when they ask for a favourite dish to be cooked by me. I feel my job has been well done. :o) My 2 younger kids are a Mum's nightmare to feed. I don't know why, but these 2 are by far the pick-iest eaters of the 7. Still, they are asked to try new things regularly and I'm sure one day, they too will have a love of good food as the rest of us do. <img src="http://i26.photobucket.com/albums/c105/jewelies/Erica-1-1.jpg"> Australian/New Zealand RECIPE SWAP #22 - November 2008 <img src="http://i26.photobucket.com/albums/c105/jewelies/MullaMulla-1-1.jpg"> Australian/New Zealand RECIPE SWAP #21 - October 2008 <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap3/group07kiwi.jpg> Veg*n Swap 3 ~ October 2008 <a href="http://photobucket.com" target="_blank"><img src="http://i231.photobucket.com/albums/ee267/these2hands/RecipeSwap2.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a>