Cooking: Broiled Tofu W/ No-Cook Peanut Sauce

As a vegeterian, this is something I'm always a bit ashamed to admit but hey, why lie to myself? I don't like tofu. No matter how I cook it, I'm never able to really do what I want with it, and it drives me crazy. I much prefer legumes over tofu anytime. I had a bit of tofu laying there in the fridge and I really wanted to use it up quick, so I was happy when I discovered this recipe!

I don't know how come I have never thought of broiling tofu before? I always prefer my tofu to have a crispy texture but something, it can be such a hassle! When I discovered this quick and easy recipe on Canadian Living, I had to give it a try.

Basically, you will need tofu, oil (I use vegetable oil), vegetables (I only had orange pepper), peanut butter, a pinch of ginger, soy sauce, vinegar (rice or white), sesame oil and chili to taste. I like to top everything with sunflower seeds and they go pretty well with the peanut butter sauce. For the precise measurements (which I rarely follow), please refer to the original recipe.

Between paper towels, pat tofu dry. Brush baking sheet with 1 tsp of the oil. Cut tofu in thin slice and arrange them on pan, then brush remaining oil over top. Broil, about 8 inches (20 cm) from heat, until crisp and dry looking (the recipe says it takes about 15 minutes but mine where ready in 5!).

Meanwhile, cook your vegetables and prepare the peanut sauce. In small bowl, whisk together peanut butter, ginger, soy sauce, vinegar, sesame oil and chili, then slowly whisk in 1/4 cup hot water. I personally prefer my sauce on the thicker side but it you prefer it to be, well, more like a sauce, simply use less peanut butter.

Serve tofu with vegetables. Drizzle with peanut sauce and sprinkle with sunflower seeds (optional). Enjoy!

Original recipe from Canadian Living