I’m so serious. You should know that I joke about MANY things, but I NEVER joke about food. Unless it’s a food pun, but that’s different.
There is something to be said for living with someone who drinks their meals, while you go about your business preparing your own food. Pat is on week number “I’ve lost count” of a liquid diet. Granted, I fancy myself as being a pretty neat gal, and make him things like bone broth, and protein packed mashed potatoes (I add Vital Proteins). And while I feel as if I have been helpful, it does little to the guilt I feel when he sits down with a bowl of potatoes and I sit down with a hamburger or something else I know he loves.
So I’ve taken this opportunity to delve into more plant based foods – something he is far less jealous of. And when I saw this recipe for this sesame tofu and it’s peanut sauce; it was love at first sight.
I happened upon this recipe just by chance – it was suggested for me based on articles I had previously read. The recipe is here , and it is from another Dietitian!
Me being me I made some alterations from the orginal, and I have made this recipe twice so I will give you the break down of what worked well from both experiences.
Sesame Tofu and Peanut Sauce
For the Tofu
- 1 block extra firm tofu
- 3 tbsp sesame oil
- 1 Tbsp Coconut aminos
- 2 Tbsp red wine vinegar
- Juice of half a lime
- 1 inch knob of ginger diced, or 1 tbsp
- 1/3 cup sesame seeds
Honestly whisk all of the liquids together, and if you can let the tofu sit in the mixture for a little while
*Tofu is kind of like a blank canvas, it will take on the flavors of what you put with it. If you allow it some time to absorb all of the flavors it will be more flavorful – I promise. Even 30 minutes will do.
Once ready – place the tofu and the “marinade” in a hot pan, and sear the tofu until it is golden brown. I like to cut it into cubes prior to marinating, but you can do slices like the article. You essentially want the color of the tofu to be golden brown. Then remove the tofu from the pan
For the Greens
- 1 tbsp sesame oil
- 1 or 2 bunches of kale
- 1 bunch of swiss chard, or beet greens
Ripe the greens up, and add to the pan the tofu was just removed from, and saute in the leftover oils/juices in the pan.
For the Peanut Sauce
- 1-2 Tbsp Coconut aminos (depending on salt preferences)
- 2 Tbsp Sriracha
- 2 Tbsp red wine vinegar
- 1 Tbsp sesame oil
- 3 Tbsp almond butter/peanut butter
- 1 tbsp almond or coconut milk
Put everything into a blender and blend. It will make a delicious sweet/spicy/salty sauce perfect for this dish and many others!
Serve the tofu on or with the greens, you can use the sauce to drizzle over, or to dip- whatever your preference.
So let’s talk about how amazing the peanut sauce is. It’s right up there with that Tomatillo Avocado sauce. I used my protein enahanced peanut butter to up the protein factor as well.
I now keep a small jar of it in my refrigerator, I am probably going to burn this recipe out by putting it on everything, but I really don’t care because it is that amazing.
When I first made the sauce I made it with two tablespoons of coconut aminos, and I found it too salty. So when I made it the second time – I did it with only 1 tablespoon, and I liked that better. I also made it one time with almond butter, and once with my P28 Caramel turtle peanut butter. Both ways worked fine.
The first time I made the tofu – it came out better than the second time. I attribute this to being in an immense hurry the second time I made this, I didn’t let the tofu soak in the marinade beforehand, and I even cooked it really fast, it was “sort of brown”, NOT “golden brown”.
I know tofu isn’t everyone’s cup of tea, and that’s fine. This sauce goes well with beef, shrimp, and chicken, and also on vegetables. A little bit goes a pretty long way. Heck I even drizzle a little over my greens or other veggies.