Tofu With Peanut Sauce

Step 1

DRAIN AND PRESS TOFU: You can cut tofu block in half horizontally for this step if you want. Wrap tofu block(s) in a couple of layers of paper towels (or a tea towel). Lay on counter. Place heavy pan or plate over it with cans or other heavy objects to weigh in down. Let sit for at least 20 minutes. 30-60 minutes even better. This will extract most of water from tofu.

Step 2

MAKE PEANUT SAUCE: While tofu is draining, combine all peanut sauce ingredients in a small bowl or measuring cup. Whisk until smooth. Taste and adjust to how you like it.

Step 3

PREPARE TOFU: Cut tofu in cubes. For appetizers, use small cubes (1/2 inch/1.27 cm). For main course, tofu can be in larger cubes or rectangles. Here's a video on how to cut tofu. Toss gently with 1/2 teaspoon kosher salt and 2 teaspoons cornstarch until lightly dusted all over.

Step 4

PAN FRY TOFU (Note 2 for baking instead): Heat non stick skillet to medium-high heat. Add tofu cubes. Flip and shake pan as needed until all sides are lightly browned - about 12-15 minutes. If starting to burn, lower heat to medium heat.

Step 5

ADD PEANUT SAUCE: Add sauce to pan reserving 2 tablespoons if desired for extra drizzle at serving. Stir gently to coat tofu evenly. Cook for 2-3 minutes until sauce thickens, browns a bit and coats tofu well.

Step 6

SERVE: For appetizers: spoon portions into endive cups or lettuce cups. For main course, place portions into bowls along with rice, avocado, vegetables, etc. Drizzle on reserved extra sauce. Garnish with 1 or more of suggested garnishes or any others you choose. Serve warm or at room temperature.