Spicy Peanut Tofu

  • 14 oz Extra firm Tofu
  • 2 Tbsp garlic, minced
  • 2 Tbsp ginger, minced
  • 1 Tbsp vegetable oil
  • 1/4 cup sherry
  • 1 qt vegetable stock
  • 1/3 cup tamari
  • 1 Tbsp chili sauce
  • 1 cup peanut butter
  • 1/4 cup rice syrup
  • 1 Tbsp rice wine vinegar
  • 1/4 cup arrowroot powder
  • 3 Tbsp water

Preheat oven to 400° F. In a small bowl combine arrowroot powder and water and reserve. Add vegetable oil to a large pan and sauté garlic and ginger until fragrant, about 2 minutes. Add sherry and bring to simmer. Reduce by half. Add remaining ingredients and simmer for 15 minutes. Add slurry of arrowroot powder and water and cook for additional 10 minutes. Cut tofu into 1 inch squares and toss with peanut sauce. Bake for about 20-30 minutes or until tofu is crisp.

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