Tofu is like a blank piece of paper, like a thirsty sponge, so if you love ginger and peanut butter this dish is for you.
Plain cut up tofu is just blah… But if you press it and then bake it until golden crisp is gets soooo much better. If you have a tofu press go for it, but if you don’t, like me, simply place the tofu on a deep dish, between paper towels and put a couple of heavy books on top and let it get pressed for about 15-20 minutes.
Cut it to desired shape and bake in a 400 degree oven for about 20-25 minutes until light golden brown. Make sure to spread them out making sure also to bake them in one layer, no overlapping. Flip them half way through the baking process so the get crispy evenly. Once done remove from oven and let cool slightly.
While they bake, get going with the easy ginger peanut butter sauce. It literally takes a minute to make.
Super simple ingredients make this sauce very authentic, and you can also use for dipping Thai spring rolls. Delicious!
Ginger Peanut Sauce Ingredients
1/2 cup creamy peanut butter
1 inch peeled and grated ginger
2 tablespoons soy sauce (you can also use low sodium version)
1 tablespoon lime juice
1 teaspoon honey or brown sugar
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
hot water if needed to get desired consistency
Mix all the ingredients together until a nice and creamy consistency is reached.
Dip the tofu pieces in the sauce until your heart is content! ❤️❤️