Crispy Tofu with Peanut Sauce

Earlier this year, my partner changed work shifts which meant he wouldn’t be home for dinner. It kind of shook up our routine and I thought it was the end of delicious vegan dinners as we knew it.

How dramatic!

Anyway, it has turned out to be a rather good thing. For one, we are definitely way more organized in kitchen now. And two, we cook in the mornings, so no more battling for natural light when taking photos for the blog. Hooray!

We have had to restrict midweek meals to things that can be easily reheated, but that hasn’t turned out to be too much of a bother. Especially with recipes like this one!

There’s something about this bowl of tofu that really just hits the spot. It’s warming, filling, comforting, and just full of flavour. Added bonus, it’s super easy to throw together for a quick midweek meal.

Here’s what’s in that giant bowl of goodness…

• Crispy tofu – tossed in cornstarch and chilli powder then cooked with mushrooms, onions, garlic and ginger and tossed in a rich peanut sauce.
• Fluffy rice – I used basmati rice simply because it was the only rice we had in the cupboard on this occasion. But feel free to serve it with whatever grain takes your fancy! To make sure it turns out fluffy, I let the rice rest in salted water for half an hour before boiling – then, once the water has been absorbed leave it to steam for 10 minutes before serving.
• Fresh Vegetables – this dish will be just fine with whatever vegetables you find lurking in your fridge. I find pan-frying bok choy, purple cabbage and red peppers in a little oil really hits the spot!

Give it a whirl – and let me know what you think in comments!

Crispy Tofu with Peanut Sauce

Serves 4

Ingredients

280g block of extra firm tofu
2 tablespoons cornstarch
2 teaspoons chilli powder
2 tablespoons olive oil
1 onion, diced
250g chestnut mushrooms, sliced
3 tablespoon smooth peanut butter
3 gloves minced garlic
1 tablespoon minced ginger
4 tablespoons soy sauce
1/4 cup sesame oil
1/2 cup brown sugar
juice of 1/2 lime

To serve: rice, red pepper, purple cabbage, bok choy

Method

1. Drain tofu and wrap in towel placing a heavy object on top (I use a heavy book with a cast-iron pot on top)  to press and remove excess liquid. Leave your tofu pressing for at least half an hour.
2. While the tofu is pressing, prepare the sauce. Add the peanut butter, garlic, ginger, soy sauce, sesame oil, brown sugar and lime juice to a blender and mix (or you can just whisk all the ingredients together). Set aside ready for cooking.
3. When your tofu is ready, toss in the cornstarch and chilli powder
4. Heat 1 tablespoon of the olive oil in a large pan or wok over medium-high heat. Add the tofu and cook until crispy – make sure you flip the tofu to ensure even cooking.
5. When golden, add 3 tablespoons of the prepared sauce to the tofu. Cook for a further 3 minutes coating the tofu well. When the tofu has caramelised, remove from the pan and set aside on a plate.
6. Add the remaining tablespoon of oil and add the mushrooms and onion. Cook for 4-5 minutes or until vegetables are cooked as you like. Add the tofu back to the pan and stir to combine.
7. Add the rest of the peanut sauce to the tofu/mushroom mix and toss to combine well.
8. By this point it will be smelling delicious, so serve it up!