I know, I know, it seems that all we have been featuring on Meatless Mondays is tofu lately. I must say, we actually CRAVE tofu and usually have it more often than once a week. I love the quickness, versatility, and ease of cooking with tofu. Not to mention that it’s healthy and
cheap budget-friendly. Meat and seafood account for the most expense in many people’s grocery bills, so eating tofu and other meatless meals a couple days per week can really help cut costs.
This weeks was a real winner.
I marinated the sliced tofu in some soy sauce and sesame oil. Then grilled for approximately 4-5 minutes per side. After plating the veggies, tofu and rice, I added a drizzle of peanut sauce. This really took the meal from good to great!
Served with baby bok choy and sauteed shitake mushrooms.
Thai Style Peanut Sauce
1 Tbsp peanut butter
1 1/2 Tbsp Rice Vinegar
1 tsp minced ginger
1-2 tsp. yellow miso
1 Tbsp. soy sauce
1 tsp brown sugar
1 Tbsp fresh squeezed lime juice
fresh cilantro, minced (approx 2 tsp.)
Mix well. Double if you want extra for use on salads or dipping veggies. (Great with steamed broccoli.)
Here is a picture of Chase with his girlfriend, Sydney, who is sleeping over for a few days. She is also a Golden Retriever, who got a summer haircut.