- 1 block of extra-firm tofu (I use Tree of Life - it doesn't require pressing)
- 1 tablespoon olive oil
- 2 tablespoons chili sauce with garlic (I ended up adding about 4 more tablespoons) we love hot
for the sauce
- 1/4 cup mirin 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon rice vinegar
- 1 teaspoon brown sugar
- 2 tablespoons natural peanut butter
- sesame seeds, chopped peanuts and sliced scallions, to serve
Cube the tofu then toss it with the olive oil and set aside.
Heat a cast-iron skillet over medium heat. While it is heating up, prepare your sauce by whisking together all of the first six sauce ingredients. Set aside.
Place the tofu cubes into the skillet and brown until brown and crispy on all sides, about 10 minutes.
Remove the pan from the heat, wait a few minutes for the pan to cool a bit, then add the chili sauce with garlic while everything is till warm, then stir until well-coated.
Pour the peanut butter sauce into small serving bowls and garnish with the sesame seeds, chopped peanuts and scallions. Serve immediately with the tofu cubes.
Since it was just Jack and I we left the sauce in the bowl I made it in and used cocktail forks to dip each piece of tofu into the dip before devouring it.