First off – look what happened when we were making dinner tonight. I think Casey’s been hitting the weights a little too hard, because he shattered the top of our oil pump mister!
Moving right along, Hulk Hogan and I set to work re-trying the chocolate tofu recipe from last week, so that we could measure appropriately and perfect it to share with you guys. Presenting…
Spicy Chocolate Peanut Butter Tofu
- 1 block firm or extra-firm tofu
- 1 tsp cocoa powder
- 2 tbsp soy sauce
- 2 tbspPB2 (reconstituted) or substitute for regular peanut/nut butter
- 4 tbsp water (if using regular PB use only 3 tbsp water)
- 1 tbsp honey
- 1/4 tsp cayenne pepper (use less if you don’t like spicy food!)
To Prepare: Start by pressing, cubing, and sautéing tofu as seen in the tofu tutorial. While the tofu browns, prepare your sauce. Combine cocoa powder, soy sauce, PB2 (or peanut butter), honey, and cayenne pepper in a small bowl and microwave 45 seconds (to dissolve the honey). Once heated, whisk to combine. When the tofu is browned and crispy, add your chocolate saucy mixture to the pan, and stir to coat.
The sauce should thicken a bit from the heat of the pan. Once all sauce has been distributed and is coating tofu, remove from the heat and serve!
Licking the spoon is optional, but encouraged.
We ate ours with sides of orange ginger glazed carrots, and roasted broccoli and mushrooms. The tofu is the perfect blend of salty, sweet, and spicy. Deeeeelicious!
Better get to bed. My alarm is set to go off in 5 hours – eeeeeekk!