An El of a good peanut butter tofu recipe

Fully vegan and gluten-free, this recipe makes two servings. I’ve doubled it many times, so feel free to do that if you’re serving multiple people or want leftovers.

I’ve also made this with Daring brand vegan chicken and it’s good but very salty — I greatly prefer the tofu!

Equipment:

• Two frying pans
• Plates for serving
• Two bowls for tofu batter
• A cutting board
• A mincer
• A rice maker
• A tofu press

  Ingredients:

  • Extra firm tofu
  • Crunchy natural peanut butter (just peanuts or just peanuts and salt)
  • Unsweetened, plain almond or soy milk
  • Avocado oil for frying
  • Bragg’s liquid aminos
  • Pure maple syrup
  • Cornstarch
  • Fresh ginger
  • Fresh garlic
  • Basmati rice
  • One lime

  I highly recommend buying a tofu press if you don’t own one already, but you can also DIY press your tofu! The recipe does work without pressing, but it won’t be anywhere near as good. You’ll also need a mincer and a rice maker — or freehand it, I guess.

  Instructions:

  Press your tofu for several hours in the fridge before cooking.

  Start one cup of basmati rice in your rice maker (or cook it, but I’m not going to help with that).

  Once the tofu is pressed, chop it into cubes! I make three cuts lengthwise, one cut width wise, and cut all the cubes in half from there.

  I’m going to give you the tofu instructions before the sauce, but try to have both going at once.

  Start heating up avocado oil in the pan to shallow fry. Caution: don’t add too much oil or the batter won’t stick, and don’t let the pan get too hot! Just over medium heat.

  Have two bowls: one with cornstarch and one with liquid aminos. Dip the cubes around in the liquid aminos, then in the cornstarch.

  After they’re all coated, put them into the pan. Flip when crispy and pull them out when done!
  
  

  For the sauce, you need a mincer! Chop:

  • Approximately two or more thumbs of ginger
  • 4+ cloves of garlic

  Then immediately put that and everything else in the pan, adding the lime after the other liquids to avoid it cooking off.

  • Two tablespoons of maple syrup
  • Two tablespoons of liquid aminos
  • Between 1/2–2/3 cup of peanut butter
  • 1 cup almond or soy milk
  • Juice and some pith of one lime

Cook ‘er up! Tada!