Easy Thai Pra Ram Tofu Peanut Butter Sauce Food

EASY PRA RAM TOFU WITH ROASTED SPINACH (THAI PEANUT SAUCE)

Steps:

• Preheat the oven to 200 degrees F.
• Add the fresh spinach to a full-sized baking sheet (26 inches × 18 inches), spreading it out evenly. Place the baking sheet in the oven and roast for 15 minutes until all the spinach has wilted.
• For any leftover spinach, place the greens in a firm container that is lined with paper towels on the sides and the bottom. Stored this way, fresh spinach can last up to a few weeks. See more on storing spinach here: How to Store Fresh Spinach for Weeks
• While the spinach is baking, fry the tofu.
• Remove tofu from the package and press tofu to remove excess water. Cut the tofu into slabs. Pat them dry.
• If you purchased more tofu than what is called for in this recipe, like you got the Costco pack, you might want to freeze it. Cut it up for how you plan to use it and store it in a freezer bag and in the freezer. It will keep for 3 months this way.
• Warm 2 tablespoons of oil over a medium heat in a non-stick skillet, until the oil is water-like. Add the tofu to the non-stick skillet and cook for about 5 minutes on each side, checking that they are a nice golden brown.
• Remove the tofu and cut up into cubes.
• Add the coconut milk, brown sugar, soy sauce, and chili garlic sauce to a saucepan. You can use the same one you fried the tofu in if you like. Warm it over a medium-low heat to fully dissolve the sugar and combine the ingredients. Reduce the heat to low and whisk in the peanut butter.
• For any leftover coconut milk, it will only last about 5 days once the can is opened. You can freeze it and then easily use it for curries, pancakes, or smoothies at a later date. The texture will change as the proteins and fats separate but it is still fine to eat. It will keep for 3 months frozen.
• Fold in the fried tofu until all of it is coated in the sauce. Serve it over the roasted spinach.
• You can make this dish ahead or make more so there are lots of leftovers. It scales pretty easily. Store the peanut sauce with the tofu separately from the spinach. Keep the spinach in a firm container with a few paper towels in the bottom to absorb any excess liquid. You will have to reheat the Thai peanut sauce to thin it out when you are ready to enjoy it. It will firm up in the fridge. It should all keep for about 5 days or so.
• Enjoy!

EASY THAI PRA RAM TOFU (PEANUT BUTTER SAUCE)

Steps:

• Cut the block of tofu in half. Place each half in 2 clean paper towels one at a time and gently press/squeeze to remove excess stored liquid (without breaking up the tofu).
• Cut the tofu into 1/2-inch cubes and pan fry on medium-high heat with 1 1/2 tbsp cooking oil. Mix and turn frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). If you find that the tofu is sticking to the pan, add a little more oil. Set aside.
• While the tofu is cooking, continue on to prepare the peanut sauce.
• Whisk all the ingredients listed for peanut sauce, adding the warm water last. Combine with a spoon until the peanut butter is well blended.
• In a wok or large non-stick skillet, combine pan fried tofu, chopped spinach, and prepared peanut sauce. Mix together on low-medium heat for 5-10min until the spinach is slightly cooked and the tofu has time to marinate in the sauce.
• Be careful not to let the sauce simmer and start to thicken too much. You can stir in a small amount of water if needed.
• Serve hot over cooked rice, quinoa, or fresh spinach for a lighter version.

BAKED TOFU IN THAI PEANUT SAUCE

Steps:

• Gather the ingredients.
• First, press your tofu .
• Once your tofu is well-pressed, cut it into your desired shapes. Thin slabs, triangles or even small bite-sized shapes will work.
• Once your tofu is ready to go, pre-heat the oven to 400 F. Line a baking tray with aluminum foil if you can since baked tofu sometimes gets a bit sticky, and the foil makes clean up super easy.
• Next, prepare the sauce. Whisk together the peanut butter (melt it slightly in the microwave for just a few seconds to make this easier) with the ginger, lime juice or orange juice, soy sauce, sesame oil, maple syrup, and sweet chili sauce. Before you bake your tofu, give the sauce a quick taste. It should be delicious. If not, adjust the seasonings to taste.
• Coat the tofu with the peanut sauce on all sides. You can transfer the sauce to a wide shallow bowl or dish and dip it in, or use a pastry brush to coat each piece by hand if you're working with larger pieces of tofu. We like to dip it, then brush on extra sauce.
• Bake the tofu in the oven for about 15 to 17 minutes, keeping an eye on them so they don't burn. Turn pieces over, and bake another 10 to 15 minutes. (Note: The sauce on the aluminum foil will burn a bit, don't worry. You just don't want to see the coated tofu burn.)
• Serve and enjoy!

THAI PRA RAM CHICKEN

Steps:

• Heat wok or large non-stick skillet to medium heat and add 1/2 cup water. Add chicken and sprinkle with salt. Stir thoroughly until chicken is cooked and water is almost dried.
• Meanwhile, in medium sized pot combine sugar, peanut butter, soy sauce, water, cooking oil, and garlic. Do not add coconut milk yet. Heat over medium heat until bubbling, stirring occasionally, then reduce heat to medium low. Once peanut butter and sugar has melted completely, slowly add cocnut milk, stirring until dark sauce has become caramel colored. Let sauce simmer over low heat to thicken.
• Steam cook spinach leaves AND/OR follow cooking instructions on stirfry veggies package. Instead of adding the sauce that comes with the veggies, add enough prepared peanut sauce to coat veggies and cook together about 5 minutes.
• Drain chicken, place it back into skillet, and add prepared peanut sauce to coat over medium heat.
• To serve: Make a bed of white rice, then a bed of spinach. Add stirfry, then chicken. Top each serving with leftover peanut sauce and enjoy!