Did anybody say spicy tofu chunks?! Oooooooh yeah! These bad boys are amazing in stir-fries, a snack or as hors d’oeuvres just to mention a few. Just let your imagination flow. In a way it’s like putting Asian cuisine in a tofu piece. You got the deep flavours of peanuts, with the strong chili, garlic and citrus twist which makes it fresh and savoury. A little tamari flavour to keep the famous soy sauce in the dish all while keeping it gluten-free. Whitout forgetting the tiny sesame seeds and ginger flavour that hit the palate like king and queens and voilà you got some pungent tofu chunks for every occation.
So I have to admit I’m no the biggest fan of tofu. Now you probably go: “Whaaaat! Wait vegan and not fan of tofu… but vegans love tofu. Yet you got a tofu recipe up here and you say you’re not a fan!”
Now let me explain. It’s quite basic to understand actually. It’s simply because when I first became vegan I was allergic to soy (+wheat and peanut in the food familly) so all of my basic vegan cooking kills were made without them.
Later on when I’d manage to cure my allergies I did start to play with tofu but I found it just to simple to cook with since you can make so much from it and easily too. Sound kinda stupid but since I love challenges it became too easy in a way for me to use and in a way not really interesting for me to play with (no hard feeling tofu. It’s me not you. You rock. Keep it up). Weird right!
I also thought it would be a good idea to create vegan recipes that where soy-free that people like myself (in the past) could have delicious pies, stir-fries, lasagnas, bolognaise, cakes and so much more withouth getting sick. One of my goals and something that I really love to do is to create delicious food for people that normally can’t have a ton of products because of their allergies or other illnesses. Great food should be enjoyed by everybody no matter their condition!
It’s only been the latest year that I have started to cook with it after visiting Thailand 2 years in a row. I have to admit it’s fun and it’s a totally new world.
So you will probably see a rare tofu recipe on my blog but in a way I can’t promise it either. I guess it’ll be a surpise for everybody as well as for myself.But I can promise that when I do share a new tofu recipe it will be tasty, like this one. So it’s gonna be worth the wait.
Now run into the kitchen and make yourself some spicy peanut tofu chuncks!
Ingredients International (grams)
400gr firm non gmo tofu (organic is always gmo-free)
32gr peanut butter (non-sweetened)
36gr tamari (gluten-free soy sauce)
15gr freshly squeezed lemon juice
0.65gr chili powder
0,78gr garlic powder
0.26gr black pepper
3gr chopped ginger
9gr sesame seeds
0,887lb firm non-gmo tofu (organic is always gmo-free)
2tbsp peanut butter (non-sweetened)
2tbsp tamari (gluten-free soy sauce)
1tbsp freshly squeezed lemon juice
1/4tsp chili powder
1/4tsp garlic powder
1/8tsp black pepper
1tbsp chopped ginger
1tbsp sesame seeds
Sesame seeds and chopped cilantro
- Preheat the oven to 225 degrees celsius (347 degrees Fahrenheit).
- Dice the tofu into 1cm (1/2″) cubes.
- Mix all of the other ingredients in a bowl.
- Pour the sauce over the diced tofu and mix together to cover the tofu completely.
- In a pan, on medium heat fry the tofu for 3-5 minutes until the extra sauce has vanished.
- Put on a non-stick sheet and bake for 10min.
Enjoy over rice, in stir-fry or just by itself.
Let food be your medicine, for now and ever!