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I've been on the hunt for a peanut butter based sauce for tofu that didn't use soy sauce/tamari/coconut aminos which all contain high levels of sodium which I need to avoid at the moment.
I came across one sauce that didn't have the above but the crispy coating for the tofu had it in it instead... so off to the drawing board and a design my own.
I'm basing this sauce on soy yoghurt but there's no reason as to why you can't use dairy yoghurt or other non-dairy yoghurt instead.
Ingredients
250ml soy yoghurt
60g peanut butter (smooth is better for this)
1 tbsp lime juice
2 tbsp lemon juice
1 tbsp agave nectar or maple syrup
½-2 tsp shatta or other chilli sauce (to taste)
1tbsp crushed garlic
½-1tbsp Allepo (chilli) pepper flakes
400g extra firm tofu, frozen and defrosted, then drained.
Method
To make the sauce, simply mix all the ingredients together in a bowl, using a hand whisk.
Drain and dry the tofu, chop to size wanted, then marinate in the sauce for at least an hour, ideally longer.
Bake in an oven or airfryer for 20 minutes at 180°C or until hot and slightly thicker. Serve immediately.
I came across one sauce that didn't have the above but the crispy coating for the tofu had it in it instead... so off to the drawing board and a design my own.
I'm basing this sauce on soy yoghurt but there's no reason as to why you can't use dairy yoghurt or other non-dairy yoghurt instead.
Ingredients
250ml soy yoghurt
60g peanut butter (smooth is better for this)
1 tbsp lime juice
2 tbsp lemon juice
1 tbsp agave nectar or maple syrup
½-2 tsp shatta or other chilli sauce (to taste)
1tbsp crushed garlic
½-1tbsp Allepo (chilli) pepper flakes
400g extra firm tofu, frozen and defrosted, then drained.
Method
To make the sauce, simply mix all the ingredients together in a bowl, using a hand whisk.
Drain and dry the tofu, chop to size wanted, then marinate in the sauce for at least an hour, ideally longer.
Bake in an oven or airfryer for 20 minutes at 180°C or until hot and slightly thicker. Serve immediately.
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