Monday, May 9, 2011

Javanese Roasted Tofu with Pepper Rainbow

This delicious dish from the Whole Foods Cookbook is to die for.


1 pound extra-firm tofu
1/2 cup peanut butter
1/4 cup tamari or shoyu (tamari can be found by the soy sauce, or just use lite soy sauce)
3 Tbsp honey
1/2 cup water
1 tsp lemon juice
2 cloves garlic, minced (1 tsp)
1/4 tsp cayenne pepper
1 tsp salt

1/8 cup canola oil
1 cup thinly sliced red pepper
1 cup thinly sliced green pepper
1 cup thinly sliced yellow pepper


Preheat the oven to 350. Cut the tofu into 1-inch thick slices across the short side of the tofu block. You will have 6 slices. Place the slices on a baking sheet, and bake them in the oven for 25 minutes. The tofu should not be crispy-you want it to simply dry out and firm up.

While the tofu is baking, in a medium bowl blend the peanut butter, tamari, honey, water, lemon juice, garlic, cayenne pepper, and salt.

Pour the penut butter sauce over the cooked tofu, cover the pan with aluminum foil, and continue to bake at 350 for 25 minutes, stirring occasionally. remove the tofu from the oven, and place on a serving dish.

Just before the tofu is done, heat the canola oil in a large sate pan, and saute the red, green, and yellow peppers for 2 minutes, until softened. Top the tofu with the peppers.

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