Coconut Tofu and Veggies

I love, love, love peanut sauces. On veggies, on pasta, on anything! This time I decided to expand my go-to peanut sauce recipe and try it with marinated, baked tofu. The result was a delicious, peanuty success!

Coconut Tofu and Veggies

  • 1 lb. extra firm tofu, drained and pressed
  • 1 zucchini, sliced into half moons
  • 1 handful green beans, cut into pieces
  • 2 cloves garlic, minced
  • 1/4 c. coconut flakes
  • 1/4 c. cashews
  • Cilantro, for garnish
  • 3 cups cooked brown rice

Peanut Marinade

  • 1/4 c. peanut butter
  • 1/4 c. coconut milk
  • 1 Tbsp. soy sauce
  • 2 Tbsp. Sriracha
  • 2 tsp. lime juice
  • 4 Tbsp. water
  • 2 Tbsp. sesame oil
  • 4 Tbsp. rice vinegar
  • dash of cayenne pepper
  • 1 Tbsp. agave nectar

While tofu is pressing, whisk together all ingredients for the marinade. Cut tofu into triangles or cubes and drop into the bowl with the marinade. Toss gently and leave marinating in the fridge for about 30 minutes, tossing once or twice.. You can use this time to prep your veggies and rice. After about 30 minutes, place tofu pieces on a lightly oiled cooking sheet and bake for 20 minutes at 350°F. Set aside the remaining marinade. Turn tofu once during cooking. Meanwhile, toast the coconut and cashews in a small frying pan on medium heat until fragrant and coconut is lightly browned.

Stir fry veggies and add remaining marinade during last few minutes of cooking. Gently stir in the tofu. Garnish with coconut/cashew mixture and cilantro. Serve over brown rice.


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