|Photo by SunnyByrd|
I found this recipe on Allrecipes.com. I cannot have peanut butter, I substituted almond butter. Also, I added 1 tablespoon of garlic chili sauce to give it a little heat. This meal said it makes 4, but the servings would be small; it was the perfect dish to have 2 meals.
1 (14 ounce) package firm tofu, cut into 3/4 inch cubes
1/3 cup chopped green onion
1 1/2 teaspoons olive oil
1/2 teaspoon sesame oil
1 teaspoon soy sauce
2 teaspoons grated fresh ginger root
1/4 cup chunky peanut butter (I used almond butter)
3 tablespoons flaked coconut
1 tablespoon of garlic chili sauce (optional)
1. Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
2. Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.
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