baked tofu and peanut sauce

Do you have one of those go to quick fix weeknight dinners?  Well this here is mine, its about as easy as pie to make, actually even easier.  I like to make this medley with enough to take for lunch the next day.  The flavors get even better the day after making.  Even my meat loving hubby enjoys this meal. 

Baked Tofu and Peanut Sauce

1 block extra firm tofu (not silken)
1/8 cup gluten free Kikkoman soy sauce
1 package A Taste of Thai Peanut Sauce
1 can coconut milk (full fat if you want the sauce to be thicker)
2 cups broccoli florets
1 cup cauliflower chopped into bit size pieces
1 small red onion sliced or chopped (your preference)
1 cup frozen peas
1/4 raisins (optional)
2 tablespoons oil olive
1 box quinoa (pre-washed)

Pre-heat oven 375

Slice tofu into 1 inch cubes.  Brush cubes on all sides with soy sauce and allow to marinate for 10 minutes.
Place on lightly oiled baking sheet and bake for 30-45 minutes, turning halfway through until deep golden brown and crispy on the outside but still tender on the inside.  Remove from oven and set aside.

Meanwhile, chop up your broccoli, cauliflower and onion, in a large skillet over medium high heat saute your vegetables with two tablespoons olive oil until tender-crisp, about 5-7 minutes.  In a medium size bowl whisk together the peanut sauce packet with a can of coconut milk.  Pour mixture over vegetables, bring to a boil for 1-2 minutes then reduce heat to a simmer.  Add in your frozen peas, raisins and baked tofu to the peanut sauce vegetable mixture.  Let simmer for 1-2 minutes (until peas are warmed through).  Serve over quinoa or brown rice.  


It's Friday! Looks like mother nature decided to paint the sky this morning in celebration of the weekend.