Oven ‘fried’ tofu is the perfect canvas for this Thai-inspired almond butter sauce, dripping with ginger, garlic and fresh lime. Pair it with rice noodles or a veggie stir-fry for a tasty takeout-inspired dish.
What’s your relationship with tofu?
When asking around, results vary- from folks having some serious trust issues with it’s rubbery cubes, to those who knock it back like popcorn.
Back in my days as a vegan-virgin with an unrelenting appetite, I knew I needed to master the fine art of delicious tofu. Rice, beans and walnuts can pack you plenty of protein, but nothing has the staying power, versatility and price tag like good ol’ organic soy.
So here we are today, drizzling some of the most delicious things known to man on a stack of perfectly crisp tofu.
CRISPY ROASTED TOFU
I use my new fail-safe method in this recipe- slow-ish roasting– for the ultimate texture. The seasoned little cubes get a hearty layer of crisp on the outsides, keeping the insides just tender enough.
And best part- there’s no need for pressing, squeezing or swaddling before hand. Just drain, cube, and toss with a little oil.
No matter your feelings on tofu- I challenge you not to love these little crispy cubes when drizzled with a rockin’ Thai almond butter sauce.
It’s spicy, gingery, creamy and pretty much ready to take everything from 0-1000 in yum.
Ingredients
- 1 pack tofu, extra firm.
- 1/4 cup (60 g) Almond Butter
- 3 tbsp (20 ml) Tamari
- 1 tbsp (10 ml) Maple Syrup
- 2 tbsp (20 ml) Lime Juice
- 2 cloves Garlic, roughly chopped
- 1/2 tsp Ground Ginger (or a tsp of fresh)
- 1 Thai Chili, deseeded (omit if you are sensitive to heat)
- 2-3 tbsp water to thin, as necessary
Method
- Preheat the oven to 450 F.
- Drain the tofu cut into 3/4 inch cubes. Pat dry with a paper towel. Add the tofu to a large bowl and drizzle with just enough olive oil to lightly coat. Season generously with salt and toss gently to coat everything. Spread out on an foil lined sheet. Bake for 25-28 min, flipping the tofu halfway (yes each individual piece)
- While the tofu bakes, add all of your sauce ingredients to a small food processor or blender. Blend for 20 to 30 seconds, scraping down the sides as necessary, until creamy and fully smooth. Add more or less water, so that the sauce is loose enough to drizzle. Taste and add more lime if necessary.
- Store the sauce in an air tight container, or use right away.
- Enjoy!
Notes
*This sauce also works as a dressing, dip, or sauce for noodles or rice. ** When stored in the refrigerator, it firms up because of the almond butter. This does not effect the taste but you can bring it to room temperature or warm it up before serving if you like.
I definitely fall into the category of people who throw it back like popcorn. I’ve been obsessed with tofu since having Ma Po Tofu at PF Changs like 15 years ago. Then when I worked at Whole Foods, I was obsessed with a sesame kind they made in their prep foods department. Now I’m obsessed with making this almond butter to go on top…it sounds amazing Meredith!!
Lindsay! A) you worked at whole foods- I am jeaalous but I’m sure I would have spent my entire paycheck at that salad bar. B) Never had Ma Po tofu but now i am intrigued- it took me ages to accept tofu with open arms <3
I can’t stand tofu–unless it’s crispy, in which case I can’t get enough. Seriously, I would eat the heck out of this! That sauce sounds so dreamy and delicious, this sounds seriously addicting :).
Kelsie- you’re so right. It can go from 0-100 reaaaal quick. Thank you :)!
This looks so tasty- i could literally lick my screen. I agree that tofu is just one of those things you have to master as a veghead. Beans ect are good sources of protien but I really love tofu- even though its so controversial. Photos are stunning babe
Thank you Cara, your comment put a huge smile on my face! Anything dripping in almond butter could really tempt me to lick my screen.