I already linked to this recipe from Bon Appétempt, but I decided that I made enough changes to the recipe that I should probably post my own version. This has been my favorite meal to make lately. It’s easy and there’s plenty of down time while the tofu is baking to blog or play with these guys.
Or spend some time with my eldest and more well-behaved babies.
Plus, it’s gluten-free and the baked tofu will make your house smell amazing.
Peanut Tofu with Snap Peas and Brown Rice Noodles
- 14 ounces firm or extra-firm tofu, drained and sliced 1/4-1/2 inch think
- 3/4 cup natural peanut butter
- 1/4 cup gluten-free tamari
- 1/4 cup + 2 tablespoons maple syrup
- 2 tablespoons sesame or peanut oil, plus more for the baking sheet and for sauteing
- 1/4 cup rice vinegar
- 1/4-1/2 cup filtered water (depending on how thin you want the sauce)
- 2 tablespoons minced ginger root, optional
- 4 cloves garlic, minced, optional
- 6 cups snow or snap peas, ends trimmed and halved (feel free to use a different veggie, such as broccoli or shredded carrots, instead)
- 16 ounces (1 lb.) brown rice pasta (my favorite brand)
- Preheat the oven to 350.
- Combine peanut butter, tamari, maple syrup, oil and vinegar in a small bowl. Place tofu slices on a well-oiled baking sheet.
- Spread 1/2 teaspoon of sauce on each tofu slice. Bake tofu for 25 minutes.
- Flip the pieces and spread 1/2 teaspoon of sauce on the other side. Bake for another 25 minutes.
- Meanwhile, cook pasta according to directions. Place peas in a colander and drain pasta in the colander over the peas. Place peas and pasta back in the pot. Add 1/4-1/2 cup water to sauce and add to pasta.
- Saute garlic and ginger (if using) in a pan over medium-high heat for 1-2 minutes until fragrant.
- Slice baked tofu into slices and add to pasta along with garlic and ginger. Stir and serve!
Yield: 4 servings