Recipe: Baked Tofu with Spicy Peanut Butter and Goji Berries 59

March is National Peanut Month! In celebration, Peanut Butter & Co. invites us to explore the versatility of the peanut butter ingredient. They sent over a mystery ingredient and asked us incorporated into a recipe with their peanut butter. What was this mystery ingredient? I received a bag of Nativa Naturals goji berries, along with a couple jars of Peanut Butter & Co.’s peanut butters.

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I decided to put together a tasty and savory appetizer – Baked Tofu with Spicy Peanut Sauce, Spinach and Goji berries. Here I used sprouted tofu, which is supposed to be more easily digestible compared to regular tofu. The tofu is lightly baked and then served with a spicy peanut butter sauce made with The Heat is On! The goji berries are reconstituted to its plump form which tends to enhance it sweetness. 

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Ingredients:

  • 16 oz sprouted firm tofu, pressed
  • coconut oil, for tofu
  • 2 tbsp The Heat is On! peanut butter
  • 1 tbsp lemon juice
  • 1 tbsp raw apple cider vinegar
  • water
  • 2 tbsp goji berries (Navita Naturals Goji berries)
  • 2 cups baby spinach

Directions:

  1. Press the tofu. Remove the tofu from the package and drain. Wrap the tofu with paper towel and place onto a plate. Place another plate on top of the tofu and weigh it down with something heavy. Let it sit for 15 to 30 minutes. Remove excess liquid. Pat the tofu dry with paper towels..
  2. Preheat the oven to 350 F.
  3. Cut the tofu into thin slices. Warm the coconut oil so that it is in liquid form. Brush the tofu with coconut oil.
  4. Arrange the tofu on the baking sheet. Bake for 20-30 minutes, flipping halfway through. Shorter bake time produces softer tofu, while longer bake time produces a chewier texture.
  5. While the tofu is in the oven…
  6. Prepare the peanut sauce. Whisk together the peanut butter, lemon juice, raw apple cider vinegar, and water as needed for desired consistency.
  7. Reconstitute the goji berries. Soak the goji berries with warm water for 5-10 minutes.
  8. Lightly steam the baby spinach.
  9. Assemble. Remove tofu from oven and place on a plate. Top with a small spoonful of peanut sauce, some spinach leaves, and a few goji berries.
  10. Enjoy!

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Giveaway
One lucky reader will receive TWO jars of Peanut Butter and Company peanut butter! Enter the giveaway using the Rafflecopter widget below. U.S. residents only. Giveaway ends on March 22nd, 2015 12:00 PM ET.

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How would you use peanut butter in a savory dish? #MysteryIngredient

Disclaimer: As a member of Peanut Butter & Co.’s Yum Squad food blogger club, I received product in exchange for this post. All opinions expressed are my own.

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59 Comments

  1. I love Thai food and love a spicy peanut sauce with my spring rolls….never enough of it. I would also use it to create a spicy peanut curry. Yum! 🙂 Thank you.

  2. I would use it in my recipe for peanut butter banana bread. It would also be good in Double Peanut Butter Chocolate Chewies.

  3. I’ve been searching for peanut butter sauce recipes this evening, just before finding this! Perfect timing! I was looking at a Chicken Satay and another one for dipping veggie rolls into! Can’t wait to try them all!

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Chocolate Carrot Truffles Recipe 0

Here’s a simple recipe for a chocolate truffles that brings together carrots and chocolate. The original recipe uses peanut butter as a base, but any other nut butter will do too. Each piece comes out to about 40 calories and makes a nice portable snack. Keep them in an airtight container in the fridge.

Chocolate Carrot Truffles

Ingredients (12 pieces):
  • 1/2 cup shredded carrots, set some aside for garnish
  • 1/2 cup shredded coconut, set some aside for garnish
  • 1/4 cup roasted, unsalted almonds
  • 1/4 cup roasted, unsalted cashews
  • 1 tablespoon peanut butter, or nut butter of choice
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • ground ginger
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract
  • salt

Directions:

  1. Line a standard size sheet pan with parchment and set aside.
  2. In a food processor, pulse shredded carrots until fine. Add coconut and nuts and pulse until combined and finely chopped.
  3. Add nut butter, maple syrup, vanilla, cocoa powder, spices, and salt one ingredient at a time while pulsing. Blend until smooth, and the dough comes together, nearly forming a ball. 2-3 minutes.
  4. Scoop chunks of dough with a tablespoon and roll into balls. Sprinkle the tops with a mixture of remaining coconut and shredded carrot, and place on parchment lined sheet tray.
  5. Chill in the freezer for 15 minutes.