Thai Peanut Tofu with Steamed Vegetables
4
Product(s) Used
Special Diet
Gluten-Free, VegetarianCourse
Main CourseMain Ingredient
Tofu, VegetablesOccasion
Entertaining, HolidaysIngredients
- 1 pound firm tofu
- 1 cup San-J Thai Peanut Sauce
- 2 cups fresh broccoli florets
- ½ cup carrots thinly sliced
- ½ cup canned water chestnuts thinly sliced
- 2 green onions thinly sliced
Directions
- Drain the tofu and wrap in a clean towel or paper towels. Press the tofu for at least 15 minutes by adding weight to it.
- Once pressed, cut the tofu into bite-sized cubes and place in a large container. Pour the San-J Thai Peanut Sauce over the tofu and stir gently to combine. Marinate at least 1 hour or up to 4 hours.
- Preheat oven to 375°F. Place the marinated tofu cubes on a lightly oiled baking sheet and reserve the marinade.
- Bake for 45 minutes until golden brown. Drizzle the tofu with the reserved marinade and bake for another 5 minutes.
- While the tofu bakes, prepare the steamed vegetables. Place the broccoli in a steamer basket over boiling water and cook for 4 minutes. Add the carrots and steam for 3 minutes. Add the water chestnuts and steam for 1 minute.
- Remove from the heat and spoon the vegetables onto a large serving platter. Place the tofu over the steamed vegetables, garnish with the green onion and serve immediately.
Check out more Thai Peanut sauce main course recipes.
