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    You are at:Home»Dairy-Free Recipes»Peanut Tofu with Teriyaki Sauce

    Peanut Tofu with Teriyaki Sauce

    4
    By Alisa Fleming on March 19, 2014 Dairy-Free Recipes, Entrees

    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 Sauce

    So 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: https://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
     
    Print
    Prep time
    15 mins
    Cook time
    50 mins
    Total time
    1 hour 5 mins
     
    Author: Hidemi Walsh
    Recipe type: Appetiser
    Serves: 4
    Ingredients
    For Peanut Tofu:
    • ½ cup peanuts
    • ½ cup cornstarch
    • 1 cup water
    • 2 cups So Delicious Dairy Free Unsweetened Almond Plus Almond Milk
    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.
    3.2.2310
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    4 Comments

    1. tamara taylor on May 2, 2014 2:33 pm

      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?

      Reply
      • Alisa Fleming on May 6, 2014 11:48 am

        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.

        Reply
    2. tamara taylor on April 7, 2014 4:33 pm

      Hi! Are the peanuts raw or roasted?

      Reply
      • Alisa Fleming on April 9, 2014 6:43 am

        I would use roasted – possibly even roasted + salted.

        Reply

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