Tofu and Peppers with Spicy Peanut Sauce
Our spicy peanut sauce is inspired by the one used in satay, a common Indonesian dish. The sauce is a perfect accompaniment to the mild-flavored tofu.
- 2 packages (14 ounces each) firm or extra-firm tofu, drained well
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 medium red bell peppers, seeds and ribs removed, cut into 1-inch-wide strips
- 3 tablespoons smooth peanut butter
- 2 tablespoons fresh lime juice
- 1 tablespoon Asian-style chili-garlic sauce
- 1 tablespoon light-brown sugar
- 4 sprigs cilantro, for garnish (optional)
Preheat oven to 450 degrees. Slice each tofu cake crosswise into 6 rectangles.
In a shallow container, whisk together 1 tablespoon each oil and soy sauce. Dip tofu pieces lightly on all sides to coat. Brush two rimmed baking sheets with remaining tablespoon oil; divide tofu between them. Scatter peppers around the edges.
Bake 10 minutes; turn tofu and peppers. Continue baking until tofu is golden brown and peppers begin to char, 10 to 15 minutes more.
In a small saucepan over low heat, whisk together peanut butter, lime juice, chili sauce, brown sugar, 3 tablespoons water, and remaining 1 tablespoon soy sauce, until warm.
Drizzle sauce over tofu and peppers. Garnish with cilantro, if desired.