1 pkg or less extra firm or firm tofu
garlic 1 clove
crunchy natural peanut butter
chili flakes or chili sauce
bamboo skewers (optional)
Drain and press the firm or extra firm tofu. Cube the pressed tofu into half inch cubes (or any size you like, your preference). Set aside.
Tofu Marinade: 4 tablespoons of soy sauce, 1 tablespoon of ginger (grated/ if using powder ginger reduce to about 1 teaspoon or 1/2 teaspoon, to your taste)
Pour marinade over cubed tofu in plastic bags or a baking dish. (I use plastic bags so I can lightly shake it up to coat it evenly). Let cubed tofu marinate for an hour. (In a pinch I have let the tofu marinate for 10 minutes while I make the peanut sauce.)
Remove tofu from marinade and fry in 2 tablespoons of sesame oil (use more if needed). Flipping tofu until all sides are crispy and brown.
While tofu is frying make peanut sauce: 2 tablespoons of crunchy natural peanut butter, 2 tablespoons of soy sauce, 2 tablespoons rice vinegar, 1 clove crushed garlic, chili flakes or chili sauce to taste. (Tart and salty, sooo good)
Peanut sauce variation: 2 tablespoons crunchy natural peanut butter, 2 tablespoons sesame oil, 2 tablespoons soy sauce, 1 clove crushed garlic, chili flakes or Sauce to taste. (Rich and nutty)
Mix all the ingredients together in a small bowl or mug, most ingredients are in equal parts. Just stir it all together slowly, the peanut butter will melt into a thick sauce. (You can use the soy sauce from the marinade if desired, extra tasty.)
When tofu is fried, place it on paper towels to drain the excess oil.
If serving for guest, place 3-5 tofu pieces of bamboo skewers and the peanut sauce in serving dishes for dipping. (I just eat mine with a fork and dip from the mug with a crisp salad on the side for dinner or lunch.)
Enjoy, hot and fresh (the dish does not re-heat well…the tofu or the sauce.)