I used to hate tofu. I remember trying it once and feeling like I was chewing something flavourless and watery. Eww.
-350g of extra firm tofu (about 12 ounces)
-2 tablespoon olive oil (separated, you’ll use 1 tbsp first and then the other 1 tbsp)
-4 tablespoons low sodium soy sauce
-3 tablespoons brown sugar
-2 tablespoons peanut butter (natural, no salt or anything else added)
1. Drain the tofu and pad with absorbent paper to remove excess water
2. Cut the tofu in small cubes (of about 1.5-2cm, less than an inch, each side) and let them rest on top of absorbent paper while you prepare the sauce (this will allow more water to be removed)
3. For the sauce, in a medium bowl mix 1 tablespoon of olive oil, the soy sauce, the sugar and the peanut butter. Mix until well combined.
4. Add the tofu cubes in the sauce bowl and mix everything together. Don’t be too rough since you don’t want to mash the tofu. Just make sure the cubes are coated with sauce.
5. Pre-heat the other tablespoon of olive oil in a non-stick frying pan (at about 6-7 out of 10 in heat).
6. Add the tofu coated with sauce to the pan and cook for about 10 minutes, stirring frequently. You know it’s ready when it looks golden and crispy on the outside.
7. Serve warm with your favourite side dish (I adored it with brown rice and broccoli). Enjoy!
Adapted from Minimalist Baker