Satay Tofu
  • Servings: 3
  • 1 tbsp. rice vinegar or cider vinegar
  • 2 tbsp. Soy sauce
  • 1/3 cup hot water
  • 1 tbsp. Brown sugar (can be left out)
  • 3 tbsp. Crunchy peanut butter
  • 14 oz. extra-firm tofu, cut into 6 slices
  • 2 cloves garlic, minced
  • 2 scallions, thinly sliced
  • 2 carrots, shredded
  • crushed red pepper
  1. Whisk together vinegar, soy sauce, water, sugar and peanut butter. Set aside.
  2. Sauté the tofu slices in canola oil until golden brown, about 3-5 minutes. Flip the tofu. Add the garlic and crushed red pepper and sauté 2 minute more. Add peanut butter mixture and heat until bubbling. Garnish with the scallions and carrots.
From Nutrition Action magazine. Good with rice and stir-fried veggies. Eleanor Rosellini