Tofu In Peanut Sauce CrockPot Recipe

Day 45.

Tofu In Peanut Sauce CrockPot Recipe

The good thing about tofu is that it doesn't have any flavor. That means that whatever sauces you like work well with it. I was in the mood for a gingery, spicy, peanut sauce and it tasted wonderful with a bunch of spinach and some baked tofu.

The Ingredients:
serves not too many -- probably a family of 2 to 4 if over rice and vegetables. If you've got hungry people you should double it.

package of extra-firm tofu (16 ounces) 

1/2 cup natural peanut butter

2 tablespoons soy sauce (La Choy is gluten free, as is Tamari wheat-free)

3 tablespoons Margarita Mix (be quiet. we were out of limes. it worked! but you should probably use 2 limes)

1/2 teaspoons ground ginger

2-3 cloves of chopped garlic (we're still out, so I had to use the jarred stuff)

1/4 teaspoon crushed red pepper flakes

--whole bag of baby spinach (10 or 12 ounces)

The Directions:

Use a 2-4 quart crockpot for best results. Although I despise pre-cooking things before cooking in the crockpot, tofu is best when lightly browned. I’ve found the best way is to cube it, then toss with a tablespoon or so of cornstarch. Pan-fry on the stove in butter.

Add to crockpot with peanut butter, soy sauce, margarita mix, garlic and pepper flakes. Cover and cook on low for 3-4 hours. 15 minutes before serving, cram an entire bag of baby spinach inside and cover. The spinach will wilt. Serve over basmati rice.

The Verdict:

We all really liked this!

whew.