Peanut Baked Tofu with Spiced Roasted Sweet Potatoes, Mustard Greens
Peanut Baked Tofu with Spiced Roasted Sweet Potatoes, Mustard Greens and Brown Short Grained Rice
I was really pleased with dinner tonight. I get the most creative when there is the least amount of food in the house. It feels like a challenge . You have mustard greens, one sweet potato, and a tub of extra firm tofu… go!
I made a peanut-soy marinade for the tofu that was something like:
3 Tbs Soy Sauce
2 Tbs Peanut Butter
1/2 Cup Water
1 Tbs Sugar
1 Tbs Balsamic Vinegar
1 Tbs Rice Wine Vinegar
30 Drops Hot Chili Oil
I’m pretty sure this was the marinade, but I neglected to write it down as I was cooking, so who knows what I put in there. I marinated the tofu in it then baked it along side coin-sliced sweet potatoes.
The sweet potatoes were drizzled with olive oil, then sprinkled with sugar, kosher salt, and some pav bhaji masala. After they got soft and started to brown on one side, I flipped them and sugar/salt/spiced them on the other. When they were done they were crispy on the outside, soft on the inside, and deliciously salty-sweet. Stewart said they were some of the best sweet potatoes he ever had. I think I found a winner here!
The mustard greens were just quickly stir fried in a tiny bit of olive oil. While the potatoes and tofu were baking I was making some short grained brown rice, and the leftover marinade from the tofu became a satay sauce with the addition of more peanut butter, sugar, and rice vinegar.
Everything was great and I’m definitely going to keep those sweet potatoes in mind for the future.
I just stumbled across your blog and just have to comment on how awesome your dishes look! I’m all inspired to get cooking and baking, and will definitely try this dish after I pick up the ingredients.
Many thanks for sharing!
Thanks Claudia! Let me know how it goes!
I just made this and it turned out really delicious! I baked the tofu in all the sauce and it ended up almost creamy… =)
So true…
I made a variation of the tofu with almond butter tonight and it was very very good! So glad to have googled “tofu & peanut butter” and to have found you. I also had a few home grown yams left and had enjoyed a similar method of roasting with olive oil and sea salt at a high heat, minus the sugar and plus some rosemary. The greens here were Chinese mustard greens with garlic, quick flash stir fried in the wok. But essentially yours was the inspiration. Thanks so much.