Monday, December 5, 2016

Almond Butter Tofu

Yield: 4 servings

8 ounces extra firm tofu
3 tbsp arrowroot powder
2 tbsp coconut oil

1 tbsp sesame oil
2 tbsp almond, cashew, or peanut butter
1 tbsp tamari 
1 tbsp lime juice
1-2 tbsp maple syrup (or coconut sugar)
1 red chili, sliced finely (or 1/2 tsp red pepper flakes)

1. Wrap the tofu in a clean towel and set something heavy on top (like a cast iron skillet) to press out excess moisture for 10 minutes. Set aside.
2. In a medium bowl, combine all sauce ingredients and whisk to combine. Set aside.
3. Cut tofu into small cubes. Toss in the arrowroot powder until each piece is well coated.
4. Heat coconut oil in a large skillet over medium heat. Add tofu and saute each side until evenly browned.
5. Add the almond butter sauce and stir gently to combine. Cook for another 3-4 minutes, stirring gently to ensure even cooking on all sides. Remove from heat.

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