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lvegeais
Thai Tofu with Peanut Sauce
1 lb water packed tofu, frozen, thawed and squeezed dry in hands gently
4 cloves garlic
2" square gingerroot, peeled
1/4 c dry roasted, unsalted peanuts
1 c cilantro leaves or Thai basil leaves, loosely packed
1/4 c peanut butter
1/4 c low sodium soy sauce
1/4 c water
3 T rice wine vinegar
3 T agave or the sweetner of your choice
1/2 t red pepper flakes
2 green onions, chopped

Preheat the oven to 350 degrees. Cut the tofu into eight 1/4" slices. In a food processor or blender chop the garlic, ginger, peanuts ad cilantro/basil. Add the peanut butter, soy sauce, water, sweetener, vinegar and pepper flakes. Blend until smooth. Pour half of the sauce in a 7"x11" baking dish. Lay the tofu slices on top. The pour the rest of the sauce on top. Prss each slice so it absorbs the sauce. Bake for 15-20 minutes or until slices start to brown. Garnish with chopped green onions.
4-6 servings

From "Soyfoods Cookery, Your Road to Better Health" by Louise Hagler
lvegeais
The tofu slices can be grilled instead of baked.
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