Blistered Smoked Tofu

I posted a photo of my lunch (as all good vegans do), on a couple of social media sites and I was asked for the recipe more than once so I figured I would write it down and share it here.  This is really simple and delicious and was quick enough to pull together during the workday while I was working at home.



The combination of the smoked tofu with the Asian-inspired salty/sweet peanut sauce is really quite nice. I love this method of cooking the smoked tofu; the texture has a "meaty" chew to it.

This dish's flavor definitely far exceeds its simplicity to prepare!

Blistered Smoked Tofu

1 package smoked tofu (I used Soyboy)
4 tbsp tamari sauce
1 tbsp peanut butter
3 tbsp maple syrup
1 tsp sriracha sauce
1/2 tsp sesame oil
1/4 cup water
2 cloves garlic, minced
Olive oil cooking spray (I love the Bertolli)
Cooked basmati (or other) rice for serving*
Green onion, minced for garnish (optional)

Preheat the oven to 400 degrees.

Cube the smoked tofu into bite size pieces. Place on a baking sheet lined with parchment paper. Bake in the oven for 20 minutes, turning halfway through.

While the tofu is baking place the rest of the ingredients in a bowl and whisk until smooth.

When finished baking remove the tofu from oven and place into the sauce. Toss to coat.

Heat a skillet over medium-high heat and spray with cooking oil. Remove the tofu from the marinade with a slotted spoon and place in the skillet allowing it to further crisp and brown on each side. Remove from the skillet, place over rice and drizzle with all or some of the remaining sauce.

Serve over cooked basmati or your favorite rice. Garnish with green onion if desired.

*Note: I mixed in three minced green onions with my basmati rice after cooking.