Recipes

Cut the tofu into bite-sized cubes and place in a large glass bowl. Pour the San-J Thai Peanut Sauce over the tofu and stir gently to combine. Cover tightly with plastic wrap and marinate at least 1 hour or up to 4 hours.

Preheat oven to 375°F. Remove any excess marinade from the tofu and reserve the marinade. Place the tofu cubes on a lightly oiled baking sheet. Bake for 45 minutes until golden brown. Drizzle the tofu with 3 tablespoons of 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.