Tofu with Spicy Pinapple and Peanut Butter Sauce
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 175.3
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 145.8 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 1.5 g
- Protein: 7.2 g
IntroductionThis recipe was created by Caroline Yoder, of The Broccoli Hut, for Peanut Butter & Co. This recipe was created by Caroline Yoder, of The Broccoli Hut, for Peanut Butter & Co.
1 block firm or extra-firm tofu, sliced into 8 triangles
1/4 cup The Heat Is On peanut butter (see below), or other peanut butter of your choosing
1/2 cup pineapple juice
1/2 cup water
2 small cloves garlic
1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
1/2 curry powder
1/4 tablespoon red pepper flakes (see notes)
This is a very spicy dish. The Heat Is On Peanut Butter is spicy on its own, so the red pepper flakes may be omitted for those who wish to make a dish with a milder heat factor.
Oven times may vary, so be sure to keep a close watch on the tofu as it bakes in the oven.
Consider serving with grilled pineapple for double the pineapple flavor!
Refrigerate leftovers in an airtight container. Allow to cool completely before storing.
Combine all ingredients except for tofu in a food processor or blender.
Pour half of the sauce mixture into an oven-safe casserole dish.
Place tofu triangles in the casserole dish, spacing them as evenly as possible. Pour remaining sauce over the tofu.
Cover the dish with aluminum foil, and bake covered for 15 minutes.
Remove foil and bake for additional 15 minutes, or until sauce has thickened to a consistency similar to barbecue sauce. Be sure not to bake too long so as to prevent a gluey texture.
Allow tofu to cool for 1-2 minutes. The sauce will thicken as it cools. Serve and enjoy!
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user BEACH_NUT.
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