This simple preparation was the first tofu that I could get my kids to eat when they were young. If yours can’t tolerate any “heat” at all, you can leave out the hot pepper sesame oil. It works well with either pressed fresh tofu or frozen tofu that has been well drained. The other great thing about this recipe is that you can throw the peanut coating together in a couple of minutes, and then the tofu can marinate in it all day or as long as overnight.
COMBINE THE PEANUT butter, garlic, hot pepper sesame oil, maple syrup, soy sauce, and vinegar in a blender or food processor and puree with enough water to make a thick sauce (
© 2004 John Ash. All rights reserved.