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Thai Peanut Tofu or Chicken Recipe

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This recipe for Thai Peanut Tofu or Chicken, by , is from GIFTS FROM THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Robyn Dickinson

Category:
Category:

Ingredients:  
Ingredients:  
THAI PEANUT TOFU

THIS LONG-TIME FAVORITE OF Hollyhocks guests pairs tofu with chewy shitake mushrooms in a long baking process which infuses the tofu with rick flavor. Garnish with toated peanuts and serve over rice with Thai Curry Sauce.


3 cups shitake mushrooms ( I found them in the Asian area in a very large bag. You need about 720ml.)
25 oz. firm tofu, cut into inch thick pieces (715 g.)



SAUCE

1 cup crunchy peanut butter or almond butter 240 mL
cup sunflower or safflower oil 120 mL
cup tamari G/F soya sauce 12o mL
1/3 cup fresh lemon juice or bottled juice 80 mL
3 tsp crushed garlic 15 mL
3 tbsp Freshly grated ginger 45 mL


THAI CURRY SAUCE

In a heavy-bottomed saucepan, mix 1 tsp Thai green curry paste 5 mL
Into 2 cups coconut milk 480mL
Using a whisk. Add tsp lime juice.

Heat on low for approximately 30 minutes or until it starts to thicken slightly. Be careful not to allow the sauce to boil or it will separate. Add any additional curry paste as per your taste.

You could throw some chicken breasts in to cook while the Tofu is cooking. The same sauce would be good on chicken. It would also take about 45min. To 1 hour to cook. So if you prepare the sauce early in the day and let the tofu and chicken marinate, an hour before you want to heat, put them in the oven and then put on the rice. You can make the curry sauce and just before everything is ready, cook the vegies. Enjoy!

Directions:
Directions:
1. In a large bowl, cover the dried mushrooms with boiling water. Cover and allow them to soak for 45 minutes. Drain off the water and thinly slice the mushrooms. Set aside.
2. Blend all of the sauce ingredients in a food processor or blender just until mixed, about 30 seconds. This will keep some of the crunch in the peanut butter.
3. Add the tofu to the sliced mushrooms and coat all with the peanut sauce. Mix well to ensure the sauce completely coats the tofu and the mushrooms. Cover and let the flavours penetrate tofu. (4 hours or overnight).
4. Preheat oven to 400F. Transfer the mixture to a well oiled baking dish and bake for approximately 1 hour. Stir at least twice. The tofu will become evenly brown and a bit crunchy.

Tia Curry Sauce
Heat on low for approximately 30 minutes or until it starts to thicken slightly. Be careful not to allow the sauce to boil or it will separate. Add any additional curry paste as per your taste.

You could throw some chicken breasts in to cook while the Tofu is cooking. The same sauce would be good on chicken. It would also take about 45min. To 1 hour to cook. So if you prepare the sauce early in the day and let the tofu and chicken marinate, an hour before you want to heat, put them in the oven and then put on the rice. You can make the curry sauce and just before everything is ready, cook the vegies. Enjoy!

 

 

 

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