Roasted Chile-Peanut Tofu

Updated at: Thu, 17 Aug 2023 09:51:16 GMT

Step 1

Preheat the oven to 400°F and place a rack in the center. Using a clean dish towel or paper towels, press as much moisture from the tofu as possible. Cut the tofu into bite-size chunks or slabs and place in a medium bowl along with 1 tablespoon of the oil and the tamari. Toss gently. Place the tofu chunks on a baking sheet and bake for 15 to 20 minutes, tossing once halfway through, until the tofu is deeply golden. In the meantime, heat a large skillet over medium heat. Toast the garlic in its skins for 10 minutes, flipping now and then, until you see browning. Remove the pan from the heat and peel the garlic. In a food processor or blender, combine the garlic, red pepper flakes, salt, tomatoes, and the remaining 1 tablespoon oil and puree until just smooth. Add the peanuts and pulse a few times, leaving them quite chunky. Transfer the mixture to a saucepan and stir in the olives and lemon. Warm the sauce over low heat, or, alternately. put it in an ovenproof dish and warm it up with the tofu in the oven. Toss together the tofu and the warmed sauce in a medium bowl and serve with lemon wedges and brown rice or quinoa. SERVES 4

1 liked

0 disliked