Ginger Cashew Tofu
This recipe has been very popular with readers, and also my own family!
Servings 4 -5 people
Ingredients
- 1/3 cup unsalted cashew almond, or peanut butter
- 1/2 - 1 tablespoon peeled and roughly chopped fresh ginger
- 1 medium clove garlic (use more if you love garlic) chopped or sliced
- 3 tablespoons tamari
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 3/4 cup water
- 1 12 oz. package firm or extra-firm tofu
Instructions
- Preheat oven to 375ÅãF. Using a immersion blender or standard blender, combine the nut butter, ginger, garlic, tamari, vinegar, and maple syrup and puree. Add the water and puree again until smooth.
- Pour a little of the mixture into an 8” x 12” baking dish to cover the bottom. Slice the tofu into 1/4”–1/2” thick squares. Lay on the bottom of the baking dish and pour in the remaining sauce to cover evenly.
- Cover with aluminum foil and bake for 15–17 minutes. Remove the foil, stir well, and bake again, uncovered, for 4–7 minutes, until the sauce has thickened (lightly stir if necessary). Do not overbake, or the sauce will become too thick. If it does thicken too much, simply add a touch of boiled water and gently stir through.
Notes
Serving Suggestions: This is amazing served over brown basmati rice or quinoa, or over a bed of bright, stir-fried greens with baked sweet potatoes on the side. Try leftovers mashed in a sandwich filling or rolled in rice paper wraps with fresh veggies.