Chef Ida Rodriguez
Thai Grilled Tofu with Roasted Peanuts
Category
Entree
Servings
8 servings
Prep Time
30 minutes
Cook Time
10 minutes
Author:
Chef Ida Rodriguez
Ingredients
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2 packages organic tofu (16 ounces each), firm
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1 stalk lemon grass, thinly sliced bottom 6 inches
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1 shallot, walnut size
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2 cloves garlic
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½ teaspoon ground cumin
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½ teaspoon ground coriander
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1¼ cups water
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¼ cup brown sugar (packed)
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3 tablespoons chile garlic sauce
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2 tablespoons soy sauce
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1 cup peanuts, roasted
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Food processor or high speed blender
Special Equipment
Directions
Drain tofu, cut into ½ inch slices. Freeze single layer on parchment paper lined baking sheet. (This removes a lot of moisture and tofu becomes firmer).
In a blender place lemongrass, shallot, garlic, spices, and 1/4 cup water, process till smooth.
Heat saucepan over low-medium heat, until hot. Add oil, swirling to coat sides. Add spices and lemongrass paste and cook, stirring, until fragrant, 6-8 minutes.
Add remaining ingredients, except peanuts, stir to evenly blend. Bring to a boil. Reduce heat and simmer, stirring frequently, until sauce is slightly thickened, 4-5 minutes. Remove from heat, let cool.
Place sauce in a 1 gallon resealable plastic bag, add frozen tofu. Marinade until tofu thaws.
Grill on a hot non-stick griddle or skillet. Serve over rice or noodles topped with peanuts.
Filed in:
Chef Ida Rodriguez,
Entree,
Garlic,
Ground cumin,
Lemon Grass,
Lent,
Organic Garlic,
Organic Tofu,
Plant Based,
Shallots,
Soy Nuts,
Thai Grilled Tofu with Roasted Peanuts,
Vegetarian
