So, I totally took advantage of this new development last night by having my laptop right up on the counter with me as I tried a new recipe off of vegetariantimes.com. Result? Success all around. I love new technology and getting with the times!
Baked Tofu with Peanut Sauce
(Adapted from VegetarianTimes.com)
I guess you can term this comfort food for vegetarians? It was warm and like a casserole and gave me a shot of protein that I've been missing lately with my poor holiday eating habits. Plus, it was yummy. I only hope it reheats well - it made quite a lot for one person.
- 2 12-oz. pkgs. extra-firm tofu, cut into 1/2-inch-thick slices (except I used one package of regular firm tofu and I think it made it a little watery)
- 1 Tbs. vegetable oil
- 1 small onion, finely chopped (3/4 cup) (I used shallots I had hanging around)
- 1/2 cup diced canned tomatoes, drained (I used 1 cup since the recipe calls for tomato paste which I didn't have on hand)
- 1 1/2 tsp. chile-garlic sauce, such as Huy Fong (Okay, I sadly used Tobasco here)
- 1/2 tsp. dried thyme
- 1/2 cup creamy peanut butter
- 1/2 cup frozen okra slices (I instead subsituted chopped frozen green beans)
Heat oil in saucepan over medium heat. Sauté onion in oil 5 to 7 minutes, or until translucent. Add tomatoes, chile-garlic sauce, and thyme, and sauté 1 to 2 minutes, or until it begins to darken and thicken. Stir in peanut butter, okra, and 1 cup water, and bring to a simmer.
Pour peanut sauce over sliced tofu, cover with foil, and bake 5 to 7 minutes. Remove foil, and bake 5 minutes more, or until heated through. Serve over rice or other grain (I used whole wheat couscous which gave it a nutty, toothy addition that went great with peanut).