Creamy Peanut Tofu Marinade

🥘 Ingredients

• extra firm tofu
  1 block (400 to 450 g)
• garlic
  2 large cloves
• ginger
  1 Tbsp (15 g)
• lime juice
  1.5 Tbsp (22 g)
• maple syrup
  2 tsp (14 g)
• peanut butter
  1/4 cup (64 g)
• rice vinegar
  1 Tbsp (15 g)
• tamari
  1.5 Tbsp (22 g)
• warm water
  2 Tbsp (30 g)

🍳 Cookware

• large bowl
• airtight container
• medium skillet

1. 1

   Cut the extra firm tofu (14 to 16-ounce) into the desired shape. In a large bowl , whisk together the peanut butter , tamari , lime juice , rice vinegar , maple syrup , minced garlic , minced ginger , and warm water until smooth. Transfer the cut tofu to the bowl and toss to coat. Place the tofu in an airtight container and pour the remaining sauce onto the tofu. Marinate for at least ⏱️ 15 minutes . Or refrigerate for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator before using. Bake, grill, air fry, or pan fry the tofu. Heat the sauce in a medium skillet over medium-low heat. Thin with extra water or milk if needed.

   extra firm tofu: 1 block (400 to 450 g), peanut butter: 1/4 cup (64 g), tamari: 1.5 Tbsp (22 g), lime juice: 1.5 Tbsp (22 g), rice vinegar: 1 Tbsp (15 g), maple syrup: 2 tsp (14 g), garlic: 2 large cloves, ginger: 1 Tbsp (15 g), warm water: 2 Tbsp (30 g)