Peanut Tofu with Teriyaki Sauce

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This recipe for peanut tofu is a “savory” entry in our March Recipe Madness Contest, created and submitted by Hidemi Walsh. To qualify, Hidemi uses 8 ingredients or less, including Almond Plus Protein Almond Milk by So Delicious Dairy Free.

Peanut Tofu with Teriyaki SauceSo Delicious Dairy Free Recipe Madness Contest - BadgeHidemi says this is a good appetizer or starter.

For more details about the recipe contest, see this post: http://www.godairyfree.org/news/march-recipe-madness-contest

Special Diet Notes & Options: Peanut Tofu

By ingredients, this recipe is dairy-free / non-dairy, egg-free, tree nut-free, vegan, and vegetarian. Just be sure to choose your bread wisely.

For gluten-free and dairy-free peanut tofu, use wheat-free tamari in place of the soy sauce.

Peanut Tofu with Teriyaki
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetiser
Serves: 4
Ingredients
For Peanut Tofu:
For Sauce:
  • 2 tablespoons soy sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon water
Topping:
  • 1 scallion, minced
Instructions
  1. Crush peanuts in a food processor. Add corn starch, water and almond milk. Process again until smooth.
  2. Transfer the mixture to a saucepan, heat over medium low heat and simmer stirring constantly until thickened.
  3. Pour the mixture into a square container (wet inside of the container so that it is easier to take the peanuts tofu later) and let cool. When it has cooled, refrigerate for a couple of hours.
  4. Make sauce. In a small microwave-safe bowl, combine soy sauce, granulated sugar and water. Microwave on high for about 20 seconds (just heat it up). Take the bowl out of the microwave and stir to melt sugar.
  5. To serve, cut the peanut tofu into four. Put each peanut tofu into a serving plate and pour the sauce over the peanut tofu. Sprinkle minced scallions.
 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

4 Comments

  1. tamara taylor on

    i tried it and it came out good. tell me something though, can i use coconut milk in place of the almond or is this substitution too drastic?

    • Coconut milk beverage (the milk-like stuff in cartons) should work seamlessly as a substitute. If you use Lite or Regular Canned Coconut Milk, it will likely still work, but will be much richer since those are both higher fat.

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