Thai Honey Peanut Tofu

While Sweet Chili Glazed Tofu is Mark's favorite tofu recipe, this is definitely mine.  Actually, this is one of my all together favorite dinners.   Back in college I remember realizing that peanut butter was good on just about any type of food.  Apples? Yes.  Celery?  Yes.  Pasta?  Yes.  Ice cream?  YES!  Recently I've become obsessed with almond butter (more on that soon), but I still love peanut butter, especially with other foods.  This is a quick recipe to prepare.  Basically, just combine all the sauce ingredients, cut up the tofu, put all in a pan, cook about 10 minutes until done!  And not only is it quick to prepare, it's absolutely delicious.  I usually serve it over bulgar, with veggies on the side.

Thai Honey Peanut Tofu

Serves 4

INGREDIENTS:

• 1/4 cup low-sodium soy sauce
• 1/4 cup water
• 1/4 cup honey
• 2 T. lime juice 
• 2 tsp. minced garlic
• 3 T. natural peanut butter
• 1 tsp. curry powder
• 2-3 tsp. Sriracha 
• 1 pound extra firm tofu, cut into bite size pieces (about 32-36 pieces total)
• Sesame seeds, for garnish (optional)

DIRECTIONS:

1) In a bowl, whisk together the first 8 ingredients.   If you don't like spicy, use the lesser amount (or possible only 1 tsp.) of Sriracha.  Add in the tofu and stir.

2)  Add the tofu and sauce to a medium sized nonstick skillet and turn the heat up to medium high.  Cover the skillet.

3)  Cook for about 10 minutes, stirring occasionally, until the sauce is very thick.  Remove the pan from heat.

4)  Serve tofu over cooked bulgar or rice, with veggies of choice on the side.  Garnish with sesame seeds if desired.

(recipe inspired by this recipe by the Well Fed Newlyweds)