Truth: I don’t really know why I grabbed the bottle of rum… but I did.
Sometimes, I get inspired by alcohol.
Truth: This is probably the best peanut butter tofu i’ve ever had. Ever.
Dare: You… need to make it this week.
Serves 8 pieces (2 people)
Ingredients for sauce:
- 2 tsp peanut butter (organic- but regular peanut butter will be fine)
- 1 tsp rice vinegar
- 1 1/2 tsp sesame oil
- 1 Tbsp soya sauce
- 1/4 tsp thai chilli sauce
- 1 tsp brown sugar
- 1 tsp water
- 1/2 block of firm tofu (8 0z)
- (1 or 2 Tbsp of water) used at end to thin out sauce
- 2 Tbsp of any spiced rum
- 2 tsp soya sauce
- 1 Tbsp fresh ginger (minced)
- 1 garlic clove (minced)
- lots of pepper
- sesame seeds
- 1 Tbsp of vegetable oil
First drain water from tofu, and set aside on paper towels to further drain excess water. (Best to put a heavy object on top). 30 minutes later, it should be ready. Make peanut butter sauce by adding all those ingredients in a bowl and stirring until smooth. Set aside. Cut up the tofu in 8 squares. In a pan on low/medium heat, add vegetable oil and soya sauce. Once hot, add garlic and ginger. Cook for 30 seconds, then add tofu to pan. Season with pepper. Cook for about 10 minutes, flipping every so often. If ingredients seem to be sticking to pan, add a teaspoon of water. After 10 minutes, add a teaspoon of the peanut butter sauce inside the pan and coat tofu. Then add rum, pouring over tofu, and immediately turn the heat off. Once absorbed, plate tofu. Warm up peanut butter sauce inside the pan, and add more water if necessary to thin out sauce.
To get more boozy-ness out of your tofu, you can add the tofu in a plastic ziplock with half of the peanut butter sauce, and a few teaspoons of rum. Let it do it’s thing in the fridge overnight. Fry it up the next day using the same method as above!
Music: This recipe definitely calls for some Santigold in your kitchen. Here’s “Shove it”. Yah. That’s how I feel if you don’t make this. (I’m just kidding, I would never want you to do that…)