From here.
Ingredients
Marinade
- 1 T. soy sauce
- 1 T. sesame oil
- 1 T. orange juice (frozen)
- 1 T. Marsala (was out of sherry)
- 2 tsp brown sugar
- A few T. water (2-3)
Peanut Sauce
- 1/2 c. coconut milk (I used “lite”)
- 1/4 c. chunky peanut butter (natural)
- 1 heaping tsp red curry paste
- 2 tsp brown sugar
- zest of a lime
- juice of 1/2 lime
- 1 tsp soy sauce
- 1 large clove garlic, minced
- dash of cayenne pepper
Also
- 1 16-oz brick extra firm tofu
- 1 small bell pepper, cut into strips
Methodology
- Make marinade. Cut tofu and pepper into bite-sized pieces and marinate for at least 30 minutes. Tofu will absorb the liquid better if it has been frozen and thawed.
- Preheat oven to 450.
- Mix peanut sauce ingredients together. Pour about 1/4 c. over the tofu and pepper and mix. Spread on a pan large enough to create a single layer. Bake 20-25 minutes, until tofu is dark golden brown.
- Serving suggestions: with rice, over spinach or lettuce if you want something green. Spoon some of the remaining sauce over them.
This was good. Easy too, since I didn’t have to stand over a pot and stir stuff. I could get into this roasting thing.