Thai Baked Tofu

Ingredients:

• ¼ cup organic peanut butter
• 2 Tbsp coconut aminos
• 1 tsp fish sauce (optional)
• 1 tsp rice vinegar
• 1 tsp finely grated ginger (about ½ inch)
• ¼ tsp red pepper flakes
• 1 (14 oz) block extra firm tofu, pressed and drained
• 2 Tbsp olive oil
• 1 Tbsp cornstarch
• 12 mini sweet peppers, halved and seeded
• ½ red onion, sliced
• Salt and pepper, to taste
• 1 organic lime, quartered
• Small handful cilantro, chopped

Instructions:

1. Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper or a silicone mat.
2. In a small saucepan over medium heat, whisk together peanut butter, aminos, fish sauce, rice vinegar, ginger, and red pepper flakes until smooth. Splash in a little water 1 Tbsp at a time until desired consistency is reached.  Remove from heat and set aside.
3. Slice tofu into ¾ inch cubes. Toss in 1 Tbsp of the olive oil. Toss again in cornstarch. Place in a single layer on the prepared baking sheet, and bake for 15 minutes.
4. Once tofu has baked for 15 minutes, toss sweet peppers and onion in remaining olive oil, and salt and pepper to taste. Flip tofu and move to one side of the baking sheet. Spread out peppers and onions in a single layer. Return everything to the oven and bake for another 10 minutes.
5. Toss tofu in warm peanut sauce. Serve tofu and veggies immediately with a wedge of lime. Garnish with cilantro, if desired.

Serves 2

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