1/2 pound organic tofu, pressed and cubed
peanut or olive oil, as needed
3 tablespoons natural peanut butter
1 1/2 teaspoons vinegar (I used white)
1 tablespoon soy sauce
1/2 teaspoon cayenne
2-3 tablespoons water
1. Pan saute tofu in oil until firm. In a separate pot, whisk together all of the remaining sauce ingredients.
2. Warm on low heat, so it is not as thick. This is where you may need a tablespoon of water from time to time, so it doesn't stick to the bottom.
3. When tofu is done, remove the sauce from heat. Add in the tofu and mix with a spoon. It should crumble a little and that's fine.
4. Place in a container and refrigerate to cool. It should be room temperature when you serve it.
Source of recipe: This recipe is inspired by Rosetta's kitchen in Asheville, NC. We recently moved to Hot Springs, AR and it is seriously lacking good veggie food (There is none, don't move here!). This recipe is delicious, but nowhere near the amazing melt in your mouth taste that is Rosetta's Peanut butter tofu. I was homesick tonight and decided to try to invent something that would satisfy my craving.