Spicy Peanut Baked Tofu

Tofu is a rather new concept to me, only incorporating it into dishes a handful of times. Since my fiancé isn’t wild about it, I usually keep it out of the mix. However, after receiving a ton (ok, not a ton, more like seven) cookbooks for Christmas, and a lot of them being vegetarian themed, I wanted to throw some tofu into the mix. I’ve also seen baked or broiled tofu featured on a lot of my favorite blogs, so I figured I’d give it a shot.

I remember the first time I bought tofu, I knew nothing about it – silk, firm, extra firm – what does it all mean?! I wound up buying silken tofu the first time, and it was pretty much useless for what I wanted to do with it. I eventually wised up, and pretty much only purchase extra firm, which is perfect for baking, broiling, or frying.

When I was at the store on Saturday, I found a very interesting peanut butter flavor – Peanut Butter & Co’s “The Heat is On.” Yes, it’s exactly what it sounds like, the label boasts “peanut butter blended with fiery spices.” While I didn’t purchase it, it was definitely the inspiration for the spicy peanut baked tofu. It’s really easy, and paired with some stir-fry veggies, and maybe over rice or noodles, it’s the perfect weeknight dish. I had mine over noodles with veggies and the left over sauce to make it a full meal.

Spicy Peanut Baked Tofu

1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
1/4 cup chunky peanut butter
2 Tbsp (more or less, depending on desired spice level) Sriracha
8 oz. extra-firm tofu

1. Preheat oven to 475 degrees
2. Press tofu for 15-20 minutes between two plates with a something heavy (I used a cookbook) on top, then cut into even cubes
3. While tofu is being pressed, mix all ingredients in a medium sized bowl until combined
4. Place tofu, a few cubes at a time, into the bowl of sauce, using a a spoon to make sure the tofu is evenly coated
5. Once tofu is coated, place it on a greased baking sheet (I like to put foil down and spray that)
6. Bake for 10-15 minutes, until browned on both sides with a little crisp

Happy Pi Day!

I wanted to name this post “The easiest pie you’ll ever make,” but since it’s Pi Day, I had to go with that, since without the day I probably wouldn’t have made pie. I don’t remember exactly where I got the recipe, but I’m sure it was one of my regular site visits.

I’m not exaggerating when I say this is the easiest pie you’ll ever make. Not only does it not require any baking, you use a pre-made crust, and two ingredients. I know this might sound blasphemous to the avid baker, but if you’re ever in a time crunch or feeling lazy, this is really a great recipe to have on hand.

I have never been a fan of math. So, it might seem odd that I am super excited that it’s Pi Day. You know, 3/14, which is 3.14, pi. But let’s be honest here; the mere thought of piE made it all worth the while to endure some “yay  math!” moments.

So to the recipe. This is a Peanut Butter Chocolate Mousse Pie. Sounds delicious? It is! And if you’re a fan of easy and delicious, this is definitely for you. It took me about 10 minutes to combine the ingredients, and then it just needed to set for 2 hours. Sure, mixing was a little labor intensive, but that was the extent of my manual labor.

With the combination of chocolate, peanut butter, and Cool Whip, how could you resist? I’ve recently had serious cravings for chocolate and peanut butter combinations, so this was right up my alley.

Of course, I varied a bit. Instead of using regular Cool Whip, I went for their light version, in hopes it would lighten the calorie and fat content of the pie just a smidgen. I also didn’t get a chocolate pie crust. Instead, I went with a graham cracker crust.

I brought the pie to my parent’s to have after dinner, and everyone loved it. My only complaint was that there seemed to be a little more crust than filling. But, the crust I got was a bit larger than normal (it was advertised as so, at least), so I’m thinking that might be why. I also might not have mixed the peanut butter and Cool Whip together as well since my hands were getting tired. Oh, to have a Kitchen Aid stand mixer. But it was still delicious!

So, next time you are in need of some pie, consider this recipe.

Peanut Butter Chocolate Mousse Pie

1 16 oz. jar of Peanut Butter & Co. Dark Chocolate Dreams *
1 8 oz. tub of Cool Whip
1 Keebler Chocolate Pie Crust
1/2 cup chopped salted peanuts

1. Empty contents of peanut butter into large mixing bowl, stir to soften.
2. Fold in Cool Whip until well-combined
3. Spoon mixture into pie shell, cover with plastic wrap, and place in freezer to set for 2 hours.
4. Top with peanuts, serve.

* if you don’t have this, just gently melt a few tbsp of semi-sweet chocolate chips into peanut butter.

Happy math nomz!