Peanut Baked Tofu with Spiced Roasted Sweet Potatoes, Mustard Greens

December 25th, 2006 Stumble it!

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.

Entry Filed under: dinner, recipe, sauce/dressing