Meat-Less Mondays: Sriracha Peanut Butter Tofu

Maybe tofu isn't the most carnivore-friendly food for those transitioning into eating less meat. But if you are adventurous enough to try tofu for the first time, this is a great recipe to do it with. The texture of the tofu is crispy and fluffy, and the flavorful sauce would taste good on really anything.

Sriracha Peanut Butter Tofu

(based on this recipe)

Ingredients:
14 oz. extra firm tofu
1 tablespoon peanut oil
4 garlic cloves, sliced lengthwise
Piece of ginger root, sliced
1/4 cup diagonally sliced green onions
2 cups cooked rice

Sauce Ingredients:
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons smooth peanut butter
2 tablespoons vegetable stock or water
1 tablespoon Sriracha (more or less to taste)

Instructions:
1. Drain and blot the tofu to remove as much water as possible (further instructions here). Cut tofu into lengthwise strips about 1 inch wide.

2. Whisk together the soy sauce, rice vinegar, peanut butter, stock, and then add the Sriracha Sauce. Whisk thoroughly until peanut butter is mostly incorporated.
3. Heat you pan. Then add the peanut oil and heat about 30 seconds more. Add the sliced ginger and garlic and cook just until they are fragrant and slightly golden (about 30 seconds); then remove and discard. 

4. Add tofu pieces to the hot oil. Lower heat to medium high and cook, flipping occasionally, until the tofu is brown on both sides, about 7-8 minutes. 

5. When the tofu is done, add the sauce to the same pan and turn heat to low. Cook until the sauce thickens slightly and coats the tofu. Remove pan from the heat, transfer tofu pieces to a plate and pour sauce over the tofu and the rice. Garnish with green onion slices. Serve immediately.

It was so good I forgot to take a picture before taking a bite: