Creamy Peanut Tofu Marinade

🥘 Ingredients

• extra firm tofu 1 block
• peanut butter ¼ cup
• tamari 1 ½ Tbsp
• lime juice 1 ½ Tbsp
• rice vinegar 1 Tbsp
• maple syrup 2 tsp
• garlic 2 large cloves
• ginger 1 Tbsp
• warm water 2 Tbsp

1. 1

   Cut the extra firm tofu (14 to 16-ounce) into the desired shape. In a large bowl , mix the peanut butter (or almond or cashew butter), tamari , lime juice (about 1 lime), rice vinegar , maple syrup , minced garlic , minced ginger , and warm water . 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 low heat. Add warm water or unsweetened nondairy milk, or more tamari to thin the sauce.