Grilled Tofu with Peanut Sauce
9.4g
Net Carbs
37.5g
Protein
41.8g
Fat
6.5g
Fiber
556
Calories
Ingredients:
- 3 tablespoons Canola Vegetable Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 ounces Lightly Salted Dry Roasted Peanuts
- 1/3 cup Coconut Milk (canned)
- 4 sprigs Cilantro
- 1 tablespoon chopped Shallots
- 2 tablespoons Peanut Butter, natural creamy
- 1/3 tablespoon Roasted Red Chili Paste
- 28 ounces Firm Tofu (with Calcium Sulfate)
- 1/16 cup, pulp Tamarinds
- 3 teaspoons Garlic
Directions:
Chili paste is available in most supermarkets in the ethnic section, where you may also find tamarind paste. This tangy, sour-tasting paste is made from the pulp in pods of the tamarind tree, which is native to Asia and northern Africa. Substitute lime juice if you're unable to find tamarind.
- Cut each package of tofu in half lengthwise and again in half widthwise to make 4 blocks. Rub tofu with 2 tablespoons of canola oil and season with salt and pepper.
- Dissolve the tamarind paste in 1/3 cup water. Discard any solids. Set aside.
- Mince the garlic and shallots. In a medium saucepan, heat 3 tablespoons of canola oil over medium heat. Add the garlic and shallots and cook for 1 minute, or until fragrant. Add chili paste (if using) and chopped peanuts, stirring constantly to prevent burning. Add the peanut butter and tamarind juice, followed by coconut milk. Cover and set aside to keep warm.
- Preheat grill to low. Grill tofu blocks for 10 seconds on each of the six sides.
- To serve, place 2 blocks of grilled tofu on each plate, pour one-quarter of peanut sauce over it and sprinkle with chopped cilantro.
This recipe was created for Atkins by chef Simpson Wong.
