Glazed Tofu Steaks with Fresh Peanut Sauce

While these tofu steaks can be served with any of your favorite Asian-style sauces in lieu of the peanut sauce, they are quite tasty on their own.

MAKES 4 SERVINGS

16 ounces extra-firm tofu, drained

2 teaspoons toasted (dark) sesame oil

1 tablespoon canola or peanut oil

2 tablespoons reduced-sodium soy sauce

Fresh Peanut Sauce, below

Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain off the excess water. Slice the tofu lengthwise into quarters. Brush top and bottom sides evenly with the sesame oil. In a large nonstick skillet, heat the canola oil over medium-high heat. Add the tofu and cook until nicely browned on both sides, about 8 minutes total, turning once halfway through cooking. Remove skillet from heat. Sprinkle tofu with the soy sauce and quickly return to medium-low heat; cook, turning often, until soy sauce has evaporated and tofu is glazed, 1 to 2 minutes. Serve at once, with the peanut sauce passed separately.

{PER SERVING} Calories 287 • Protein 15g • Total Fat 23g • Sat Fat 3g • Cholesterol 0mg • Carbohydrate 9g • Dietary Fiber 3g • Sodium 759mg

FRESH PEANUT SAUCE

This fragrant sauce is delicious tossed with countless steamed vegetables and noodles, as well.

MAKES ABOUT 3⁄4 CUP

1 tablespoon peanut oil

1⁄2 cup raw peanuts

1⁄4 cup reduced-sodium vegetable broth or water, plus additional, as needed

2 tablespoons plain rice vinegar

Juice of 1 lime (about 2 tablespoons)

1 tablespoon reduced-sodium soy sauce, plus additional, as needed

1⁄2 to 1 teaspoon Chinese chili paste

2 large cloves garlic, finely chopped

1⁄2 teaspoon salt, or to taste

1⁄4 cup finely chopped fresh cilantro

In a small heavy bottomed skillet, heat the oil over medium-low heat. Add the peanuts and cook, stirring often, until fragrant and golden, 3 to 5 minutes. Transfer to a food processor fitted with the knife blade and pulse broth, vinegar, lime juice, soy sauce, chili paste, garlic, and salt until smooth but still slightly chunky.

Transfer the peanut mixture to a serving bowl and stir in the cilantro; add additional soy sauce, if necessary. For a thinner sauce, add additional broth or water as needed. Serve at room temperature. At this point, sauce can be covered and refrigerated up to 2 days before returning to room temperature and serving.

{PER SERVING} (per tablespoon, or 1⁄12 of recipe) Calories 49 • Protein 2g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 2g • Dietary Fiber 1g • Sodium 150mg

hancheng

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