- 500g firm tofu, drained & pressed
- 60ml (1/4 cup) tamari or soy sauce
- 6 tbsp. (50g) cornstarch
Creamy Chili Peanut Butter Sauce:
- 1 large onion, medium-diced
- 2 cloves of garlic, minced or finely grated
- 2 cm piece ginger, minced or finely grated
- 1 tsp. hot red chili flakes
- 250ml (1 cup) vegetable broth (I mixed 1 tsp. vegetable bouillon paste to 250ml water)
- 100g (1/4 cup + 2 tbsp.) pure smooth or slightly chunky peanut butter
- 2 tbsp. tamari or soy sauce
- 1 tsp. maple syrup
- 1 cup (200g) uncooked jasmine rice, cooked and divided into 3 portions
- Sautéed or steamed vegetable(s) of choice (I used 300g broccolini)
- Handful chopped coriander, peanuts, or a few tsp. sesame seeds, to garnish
- Pre-heat the oven to 200°C (400°F), line a baking sheet with a silicon mat or parchment/baking paper, and evenly brush some oil onto the mat/paper.
- Cube the tofu into pieces of desired size. I cut mine into approximately 2cm cubes. Add to a medium-sized mixing bowl, followed by the tamari/soy sauce. Mix to coat the tofu as evenly as possible with the liquid.
- Add the cornstarch and mix to coat the tofu with the cornstarch. How I did this, was I used another bowl of the same size to cover the bowl with the tofu and flipped the bowls a couple times (over the sink to avoid any mess, in case of some leakage) to quickly coat the tofu in the tamari/soy sauce cornstarch mixture. Another option, which requires more time and effort, is to coat each cube into the cornstarch, a couple pieces at a time.
- Once coated, line the cubes onto the prepared baking sheet, allowing some room between each cube (so as not to have them overlap). If you have any remaining tamari/soy sauce cornstarch mixture, pour this over the lined tofu. Bake for 25 minutes.
Chili Peanut Butter Sauce & Bringing the Dish Together:
Prepare to multi-task. I recommend cooking the rice, cooking your vegetable(s) of choice, and preparing the sauce simultaneously so that everything is ready at the same time (while the tofu is in the oven). Begin by cooking your rice. Then, prepare you vegetable(s) of choice. I usually choose to sauté broccolini. Next, work on the sauce, following the next steps.
Heat a large pan over medium-high heat, add some oil, followed by the diced onion. Add a pinch of salt, and sauté for a few minutes (I do 5 - 7 minutes) until the onions are translucent and even start to brown a little.
- Add the minced garlic and ginger, along with the chili flakes. Mix and cook for another minute or two.
Lower the heat, add the remainder of the sauce ingredients (the broth, peanut butter, tamari/soy sauce, and maple syrup). Whisk to combine all the ingredients. If the peanut butter is on the thicker side, be patient, as it will melt into the mixture as everything comes together. Cook the sauce on low heat until it starts to thicken. Once it starts thickening, check for consistency. If you would like a thicker sauce, continue cooking until desired consistency is achieved. If you prefer it on the thinner side, turn off the heat.
Once the tofu is baked, add the cubes into the chili peanut butter sauce and mix to combine. The rice and vegetable(s) should also be ready at this point.
To plate this dish, add about a third of the rice, cooked vegetable(s), and the peanut tofu gravy to a plate. Garnish with sesame seeds, crushed peanuts, and/or chopped coriander leaves. Serve warm!