Just Lauren

This recipe comes from the Speedy Bosh! cookbook. Now, I’m not a big peanut sauce fan so I only make this dish once a year or so. But if you do enjoy peanut sauce and tofu, this dish is for you.

Ingredients

• Tofu
  • 1 package of extra firm tofu (10-14 oz), pressed
  • 1 TB lime juice
  • 2 TB soy sauce
  • 1 1/2 TB sriracha
  • 1/4 cup cornstarch
  • 2 TB vegetable/canola oil
• Peanut sauce
  • 2 TB lime juice
  • 2 TB water
  • 3 TB crunchy peanut butter
  • 1 TB soy sauce
  • 1 tsp sriracha
  • 1 tsp Chinese vinegar (or rice vinegar)
• Serve with:
  • Little gem lettuce
  • 4 scallions
  • Cilantro
  • Mint
  • Peanuts
  • Rice

Directions

1. Slice the pressed tofu into somewhat thin squares (really whatever shape you want) and place in a bowl.
2. Toss the tofu with the cornstarch to coat then pour on the lime juice, soy sauce, and sriracha. Toss it lightly all together.
3. Heat the oil in a pan over medium heat then fry up the tofu.
4. While tofu is frying, put all peanut sauce ingredients into a blender and blend until relatively smooth.
5. When the tofu is crispy and golden, serve with the sauce and other items on the ingredients list. I like to make little lettuce boats and top with a couple peanuts and dollops of sriracha.

Serves: 3 people

Leftovers: The very next day leftovers are ok and if you crisped up the tofu again on future days it wouldn’t be too bad.