Sriracha Peanut Tofu

This is a nice, simple recipe that uses only ingredients that anyone who cooks Asian food will already have on hand. It's quick to make and relatively foolproof- I like to serve it with the quinoa from the Sweet Chili Lime Tofu! My only criticism with this recipe is that it's a bit salty... I'm sure some more testing will help with that!!

- 16 oz extra firm tofu
- 2 Tbsp peanut oil
- 4 large garlic cloves, sliced
- 1-2'' ginger, sliced
- 3 Tbsp soy sauce (preferably low sodium)
- 2 Tbsp rice vinegar (can substitute red wine vinegar)
- 2 Tbsp peanut butter
- 1 Tbsp honey
- 2 Tbsp water
- 1 1/2 Tbsp Sriracha hot sauce (add or subtract as needed!)
- 3 scallions, sliced
- Sesame seeds, for garnish
- Recommended: Quinoa from Sweet Chili Lime Tofu

1. If serving with rice or quinoa, get that started so it can cook while the tofu is being prepared.

2. To prepare the tofu, slice into bite-sized pieces- I like to cut it into 36 pieces. Lay the tofu slices in a single layer onto a triple layer of paper towels. Cover the tofu in another triple layer of paper towels, and then cover the whole thing with a heavy (preferably cast iron) saucepan. Let them drain for at least 5 minutes.

3. Combine all the sauce ingredients: soy sauce, vinegar, peanut butter, honey, water, and Sriracha. Set aside.

4. Place a large pan over high heat. After a minute, add peanut oil. After another minute, add the garlic and ginger. They will cook quickly, so remove them after 30 seconds to a minute, before they brown. You can throw them away or save them for use in another dish. Once the garlic and ginger are off, place the tofu into the saucepan and lower the heat to medium-high.

5. Once the first side of the tofu browns, flip them over. Once both sides are brown, lower the heat to low and add the peanut sauce. Stir the sauce over the tofu for a couple minutes until it begins to thicken. Remove from heat and serve the tofu on top of the quinoa. Garnish with scallions and sesame seeds.