Monday, October 19, 2015

Crispy tofu with peanut sauce

Long time no post! Really really long time. For the last couple of months, I have been running around everywhere like a headless chicken. My garage door would open and close about ten times everyday. Here's a little update about my life. My tot started a new school which he goes everyday, then after school activities. Now that mini's old enough to take baby classes, I'm also taking her to classes. There's not a single day that I can just stay at home. I really have a full respect for moms with multiple kids. They're truly super moms! With just two I feel like my head is spinning. 

 A lot has happened in the last couple of months but my tot's love for tofu hasn't changed. He loves it grilled, pan fried, stir fried, even blanched and dip it in sauce. I make same exact thing with chicken instead of tofu for Steve as he can't stand tofu. It is delicious! I personally prefer it with tofu because I love the crispy outside and soft inside texture but Steve loves it with chicken. This sauce is so yummy, I sometimes make a little extra and make the dish very saucy so I can pour it over the rice. Pictures were taken a while ago but now that I look at them again, they look suitable for the fall with nice orange hue from the carrots. It's a nice and healthy weeknight meal that comes back over and over again on our family's dinner table. 

Crispy tofu with peanut sauce


1 package tofu(12oz)
1 medium carrot, sliced into thin strips with a vegetable peeler
1-2 Tbsp oil 
peanut sauce 
1.5 Tbsp sesame oil
1/4 cup low sodium soy sauce
4 Tbsp light brown sugar
1/2 tsp chili garlic sauce
2.5 Tbsp peanut butter 


1. Drain the tofu. Wrapped it with some paper towels and put something heavy on top to drain the water out. While preparing other ingredients.

2. Mix the sauce ingredients and set aside. Prepare the carrot with a vegetable peeler so you get carrot ribbons. Cut the tofu into small cubes.

3. Heat the oil in a pan and cook tofu, preferably cooking all sides for crispiness. 

4. When tofu's done, add carrot ribbons and saute them together for 2-3 minutes. Add sauce to it and stir. Cook for a few minutes until sauce is slightly thickened. Serve immediately. 
*sauce recipe by minimalist baker

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