Saturday, April 9, 2011
Peanut Butter and Honey Tofu
During my Lenten vegetarian journey I've been making a lot of my favorite chicken dishes using tofu in place of chicken. This dish was a take on one I remembered from when I boarded with a vegetarian family back in university. I remembered that they would make peanut butter tofu with soy sauce as a stir fry quite a bit. I used the peanut butter part as an inspiration for this dish. Here's what you need to know about cooking with tofu. Tofu comes in a variety of firmness degrees. If you want to stir fry it, the firmer the better. Firm to extra-firm if possible. Medium or soft will just fall to mush. Also tofu takes on flavor really well so marinate it for at least 1/2 hour before cooking. Tofu on its own is pretty bland. I remember the university residence's 'veggie' burger way back when was just a slab of plain tofu between a bun. That is just wrong. Fortunately vegetarian cooking has come a long way in North America since then.
I didn't measure any of this, I just played as I went along. The result was so tasty that I made it again within a week (a true sign I've made something right). Slice the tofu into cubes. I cut 1/4 a brick as I was the only one eating it. You could do a whole brick if you are serving to others. Put the tofu into a small bowl and add some hoisin sauce (I used about a tablespoon or so). Mix it up so the tofu is coated. Put in the refrigerator to marinate it for at least 1/2 hour.
Heat a frying pan to medium/high heat with a little bit of cooking oil, or non-stick spray. Add the tofu to the pan plus a tablespoon or 2 of peanut butter and a tablespoon or 2 of honey. Mix in well. Stir fry for a few minutes until everything is heated through. Serve with rice or noodles. I served this along with a veggie stir fry with noodles. As a side note, I did the exact same thing to some chicken meat for the rest of my family. They liked it. I haven't had the chicken version yet, I'll let you know after lent.