Crispy Baked Peanut Tofu

Ingredients

• 12-16 ounces extra firm tofu

Sauce:

• 1 1/2 Tbsp. Toasted sesame oil
• 1/4 cup low sodium soy sauce 
• 3 1/2 Tbsp. light brown sugar
• 1/2 tsp. chili garlic sauce
• 2 1/2 Tbsp. peanut butter

Veggies (optional):

• Broccoli
• Baby bok choy
• Green onion

Directions

1. Begin by draining tofu for 1 1/2 hours before you want your meal ready.
2. Roll tofu in an absorbent towel several times and then place something heavy on top to press for 15 minutes.
3. Near the end of draining, preheat oven to 400 degrees F and cube tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
4. Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed.
5. Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.
6. Prepare any veggies you want to add to the dish (optional).
7. Heat a large skillet over medium to medium-high heat, and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.
8. Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don't worry. Remove from pan and set aside and cover to keep warm.
9. Rinse your pan under very hot water water and scrape away any residue. 
10. Serve veggies and tofu with any leftover sauce. Leftovers reheat well and will keep covered in the fridge for up to a couple days.