Pon Pon Tofu

This recipe goes all the way back to my high school home economics class with Miss Goughnour. Miss Goughnour had a really big impact on my love of domesticity, especially cooking. The original recipe from school called for chicken, but I've adapted and tweaked it over the years because I love tofu. However, if tofu scares you, you can always substitute 2 boneless skinless chicken breasts, thinly sliced.

Ingredients

• 1 package firm tofu (cut into cubes, (about 1/2" x 1") or crumbled)
• 2 green onions (thinly sliced)
• 3 tablespoons peanut butter
• 2 tablespoons sesame oil
• 1 tablespoon red wine vinegar
• 2 teaspoons soy sauce
• 2 teaspoons fresh ginger (finely minced)
• 2 cloves fresh garlic (finely minced)

Optional

• 1 teaspoon crushed red pepper

Directions

	Place tofu in a medium-sized mixing bowl and set aside.
	Combine all remaining ingredients in a small bowl or measuring cup and whisk together until smooth. Pour mixture over the tofu and stir to coat all of the tofu. Marinate in fridge for about 10 minutes.
	Heat a large non-stick frying pan over high heat. Once hot, add tofu mixture. Cook until one side is nicely browned. Then reduce heat to medium-high, flip the tofu and cook a few minutes more, until the other side is browned and heated through. Serve with steamed rice and veggies of your choice.

Note

I'm a huge fan of Small Planet Organic Tofu, which is made right here in Washington State. It's the best tofu I've ever had. And, it's now available in many states and also online. (I am not affiliated with Small Planet in any way. I just love their product).

Colin and I love using ground fresh chili paste as a condiment, especially with this meal. If you enjoy spice, you might enjoy it too.

Have you ever tried seasoned rice wine vinegar on rice? It's a tasty alternative to soy sauce.

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Comments

[Vicki]

I love Tofu,and look forward to trying this recipe!
Thank you!

[polka]

looks delicious :)

[Susy]

That looks wonderful! I also love tofu with peanut sauce. I can't wait to try this!

[colleen]

Thanks for this I am always looking for a new good receipe!

[Dana]

We are big tofu lovers so this is going on the menu! Thanks so much for posting this.

[Laur Kappauf]

Oh thank you thank you thank you Serena. Nothing like waking up, catching up on the computer and knowing what you are making tonight for dinner. You just made a busy day so much easier.

[Bev Hall]

I also like using almond butter in place of the peanut butter and topping it off with roasted crushed walnuts. Mmmmm!

[Connie]

I tried this recipe last night, and it was fabulous. I used chicken, but I would like to try tofu. I haven't cooked with tofu before. I found a store in my area that carries Small Planet tofu. I've noticed before when looking at tofu that it comes in different firmness. What type of firmness do you use when making this dish? Thanks so much for sharing the recipe!

[Serena]

Hi Connie,
I definitely recommend firm tofu. If you buy small planet, theirs is all firm. I'm so glad you enjoyed the recipe. Thanks for reporting back. :)
xo, Serena

[Alicia@ eco friendly homemaking]

This looks really good! I love finding new ways to fix tofu!

[Jennifer Robin]

Thanks for the tip about the rice wine vinegar. I've had that on rice before, not knowing what it was, and it's wonderful! Now I know what to look for at the market :)

[Mary Lou Weidman]

My daughter worked for small planet tofu (Shelbi) in Newport and after that I was hooked. So glad you are sharing how delicious tofu can be and I prefer this brand because it is great. Thank you for sharing again!

[Victoria]

Fresh tomatoes sliced, sprinkle of sugar, splash of rice viniger. Candy.

[Jackie]

Thank you sooooooo much for sharing a vegan recipe :-) looks yummy!

XOXO