Makes 3-4 Servings
- 1 Block Extra Firm Tofu
- Olive Oil
- Soy Sauce
- Hot Sauce
- Black Pepper
- 1/4 Cup Peanut Butter (Smooth or Crunchy for Texture)
- 2 Tablespoons Soy Sauce
- 1 Tablespoon White Vinegar
- 2 Tablespoons Maple Syrup
- Chili Flakes
- Head of Lettuce (chopped)
- 1 to 2 Cucumbers (chopped)
- 2 to 3 Tomatoes (chopped)
- 4 to 5 Sweet Peppers (chopped)
- Optional: Rice, Noodles, Basil, Microgreens, Extra Greens of Choice, Other Vegetables, Etc.
- First preheat your oven to 425 degrees Fahrenheit.
- Next, line a sheet pan with parchment paper.
- Press your firm tofu with a towel to help remove some water. Just a quick press all around the block – I enjoy leaving some moisture in there while it cooks (but you can also prepare it the way you like!).
- Once I press the tofu, I cut the block into ~1 inch cubes.
- I place those on the sheet pan, and drizzle over top a 1 to 1 to 1 ration of olive oil, soy sauce and hot sauce (in this recipe I used ~2 tablespoons of each). Feel free to use what seasonings/flavoring you enjoy !
- Once I drizzle the sauces all over top, I lightly toss the squares to mix the sauce and coat them. I find this works better because the tofu can be delicate.
- Bake your tofu for a total of ~20 minutes until browned (I flipped halfway at the 10 minute mark).
- While the tofu is cooking, prepare your other Gado-gado components. Prepare rice/noodles according to packaging instructions and chop any vegetables you are using.
- To prepare the spicy peanut sauce, I combined in a bowl 1/4 cup of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of white vinegar, 2 tablespoons maple syrup, 1 teaspoon hot sauce, 2 teaspoons water (might use more or less depending on desired thickness of sauce, so I recommend adding 1 teaspoon at a time), and add chili flakes to taste if desired (I used ~ 1 teaspoon).
- Serve tofu with veggies and rice, pour peanut sauce over top and add extra black pepper and herbs (I used basil) if desired.