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After a very busy week, I thought long and hard about my recipes for the week. I really wanted something kinda spicy and I wanted something that I could make but not miss a minute of the Diners, Drive-ins, and Dives marathon… Hey, as long as im being honest, right?

Truthfully, I just really wanted to use my slow cooker. I get into these little phases where I want to overuse an appliance and get absolutely bored with it… long time followers might note the month or so that I posted about baking goodies with my kitchen aid mixer (that is now officially 1 year old)… But all the appliances deserve a little love, right? (My dutch oven is begging to be used and Im listening!)

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Another factor is recipe building this month is savings. Holidays are coming up! Everyone feels the pinch during the holidays and every year I am amazed at how i can pull off gift-giving on the “salary” I make.

When I feel the pinch, i opt for things like tofu. Relatively inexpensive. Versatile. Healthy. So, with a little inspiration from the crockpot lady, I sought her guidance as I prepared this tasty slow cooker delight:

Tofu in Peanut Sauce. You will note how gorgeous hers looks and how mine looks like diarrhea…i promise its tastier than it looks.

Ing:
1 block of extra firm tofu (diced into 1 inch cubes)
2 Tablespoons cornstarch
Cooking spray
3/4 cup natural peanut butter
1/2 cup water (my addition)
1/4 cup soy sauce
1/4 cup lime juice (this is approximate- i used the juice of two limes)
1 teaspoon powdered ginger
1 Tablespoon of garlic
1/2 teaspoon crushed red pepper
salt and pepper for taste.
10oz (at least) of fresh baby spinach
Cooked white or basmati rice for serving

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Dredge the tofu in cornstarch and brown in a pan coated with cooking spray. When the tofu is goldben brown on all sides, set aside.

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In a 4 qt crock pot, combine the peanut butter, water, soy sauce and lime juice and give it a whisk. (the peanut butter is difficult to stir without the liquids). Add the ginger, garlic, red pepper and S&P. Whisk again and make sure its seasoned to your liking. Add the tofu and cook on high for 1-2 hrs or on low for 2-3 hours. DSC03123

30 minutes before the end cooking time, add the fresh spinach and let it wilt in the crock pot until the time is up.

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WHen its done, fold the spinach into the tofu and serve over rice.

I ended up tweaking this recipe as the sauce was too thick to coat anything (pretty sure thats the cornstarch’s fault) so i diluted it every now and then wen i would peek into the tofu. While it looks like shit  UGLY, i can assure you, this was awesome!

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It tastes especially good the next day after the flavors have had time to develop. I served this with white rice and made all my coworkers jealous when i reheat this fragrant bowl of yum.

Enjoy!

ONLY ONE MORE DAY TO ENTER THE HERSHEY’S CONTEST! Contest ends 11:59 pm on December 14th!

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