November 07, 2014

Healthy Peanut and Soy Sauce Tofu!

I used to hate tofu. I remember trying it once and feeling like I was chewing something flavourless and watery. Eww.

Thanks to blogland, I met Immaeatthat’s blog. Since then, I’ve been checking it out weekly because it became one of my favourite healthy food blogs out there. Her pictures and her writing are very inspiring to me. 

But going back to tofu, a couple of months ago I said I’d give tofu another try and made Immaeatthat’s crispy baked tofu recipe. I was in shock. It was so good I felt like eating healthy vegetarian nuggets. I made that recipe quite a few more times and every time I fell more and more in love with tofu.

A few weeks after, I found another tofu recipe that looked very appealing. I thought that since Immaeatthat’s recipe was so good, I could actually like another tofu recipe. I gave it a try, and god…it was AMAZING. Since then I’ve been making an adapted version quite often and decided I’d share it with you. If you’re not a tofu-loving-person, please give this recipe a try and we’ll talk after. I promise the secret in tofu is in how you prepare it...and believe me, this one is delicious!

Serves 4, ready in 25 minutes

-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


  1. Be sure that you ponder your arrangement completely. Is it a HMO, or can the part use any administration supplier they went? This is basic. Blue waffles disease