Yields 2 servings
In the summer, when it’s over 100 degrees here in Sacramento, the last thing I want to do is turn on the stove. That’s when I reach for this recipe. I throw this sauce in a bowl and whip it together in minutes. If you want to add veggies, it’s easy to microwave some frozen broccoli or mixed vegetables to add a nutritional boost. (You can, of course, use fresh steamed produce, too.) And if you want to make the dish heartier, you can serve it over brown rice or rice noodles.
Ingredients:
½ cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon lime juice (about ½ lime)
1 teaspoon minced garlic (about 2 small cloves)
⅓ cup water
¼ teaspoon red chili flakes
1 (14-ounce) block extra-firm tofu, pressed and cut into ½-inch cubes (see page 18)
Optional Toppings:
1 teaspoon sesame oil
½ teaspoon grated ginger
1 teaspoon hot sauce
¼ cup chopped unsalted roasted peanuts
Directions:
1. In a large bowl, mix together the peanut butter, soy sauce, lime juice, garlic, water, and red chili flakes until smooth and creamy.
2. Add the tofu to the peanut sauce and toss well until coated.
TONI’S TIPS:
>>You can easily make this gluten-free by swapping out the soy sauce for tamari.
TESTERS’ TIPS:
>>“Tastes great with fried tofu, too!” —Erica S. from Huntington Beach, CA
MY TIPS:
