Peanutty Tofu

Meal planning is going pretty well for us still. Though we have a tendency to fall back on regular favourites - dhal, eggplant pasta, burritos - we have tried out new things at least once a week. Because I do lots of prep on Sunday, even trying out new things isn't too time consuming. Here's a new kind of tofu - deliciously peanutty tofu - that we tried the other week. I found the recipe on Pinterest, but we didn't follow it, so I'll post it here the way we made it.

BBQ Satay Tofu

2 Tbsp. soy sauce
2 Tbsp. sesame oil
2 Tbsp. sherry
750 g. tofu, cut into slices

On Sunday (or just a few hours before), mix the soy sauce, sesame oil and sherry, pour over tofu and cover. Let that marinate for a few hours or a few days.

3/4 c. coconut cream
3/4 c. peanut butter
2 garlic cloves
1 1/2 tsp. curry powder
1 Tbsp. brown sugar
1 Tbsp. lime juice
1 Tbsp. olive oil
1 1/2 Tbsp. soy sauce

Blend these ingredients together until they are nice and smooth to make a sauce. You can do this on Sunday, too, and leave it in a jar in the fridge until you have tofu for dinner.

When you're ready to cook, put the tofu in a baking tray in a single layer. Pour most of the peanut sauce over the top. We put ours in a cast iron baking tray and cooked it on the BBQ, so added the rest of the can of coconut cream to the pan, too. If you're making it in the oven, see how you go and add extra liquid only if you need to. Alternatively, toss the tofu pieces with 1/3 cup or so of the peanut sauce and cook directly on the grill, serving with more sauce.

The beauty of cooking it in the pan is that the sauce went really thick and caramelised, and then we poured the little bit of leftover sauce over on our plates. It was beautiful!

We served ours with a roasted eggplant & snake bean (both from the garden) couscous salad, and a pesto-stuffed butternut pumpkin.