Wednesday, September 10, 2008
I really enjoy a good tofu meal. Tofu is a blank slate waiting for a creative approach. It allows the cook to play around with the many possibilities available to flavor the canvas. I have been eating it for about fifteen years now. I credit Deborah Madison's wonderful recipes for introducing me to alternatives to the simple moroccan stew I use to make with it when I was I first married. At some point, I took a leap and ventured away from other people's recipe and came up with my own variations. This lovely meal is the result a deviation which started from a recipe in Deborah Madison's This Can't Be Tofu.
Tofu Sautee, in Peanut Sauce (serves 4)
1 tablespoon peanut or canola oil
16oz firm tofu
1/4 cup peanut butter
1 teaspoon Thai sweet chili sauce
2 tablespoons rice vinegar
2 tablespoons GF soy sauce
1 tablespoon agave nectar
1/2 cup vegetable broth
1/4 cup chopped cilantro
2 green onions, finely chopped
In the food processor, blend the peanut butter, chili sauce, rice vinegar, soy sauce, agave nectar, and vegetable broth. When the mixture is smooth, add the cilantro and green onions. Pulse a few times.
Cut thickness of slab of tofu in half. Then divide into four equal sticks and finally cut sticks horizontally halfway across. You should have 16 equal rectangles.
Heat oil in a thick bottom pan, then fry the tofu in it until golden on each side. Pour the sauce over the tofu and let bubble under medium heat for 2 minutes. Serve over rice.