When I first discovered Peanut Butter & Company products a few years ago, it didn’t take long for me to invest in a copy of their cookbook. Upon perusing the sandwich section, I discovered a combination that delivered both the sweetness and spiciness I often crave—The Heat Is On peanut butter with pineapple preserves. I loved this flavor duo so much that I decided to combine it with yet another of my favorite ingredients—tofu. The result of my experimentation is the high-protein, high-flavor dish you see below.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yields: 4 servings
1 block firm or extra-firm tofu, sliced into 8 triangles
¼ cup The Heat Is On peanut butter
½ cup pineapple juice
½ cup water
2 small cloves garlic
1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
½ tablespoon curry powder
¼ tablespoon red pepper flakes* (See Notes)
1. Preheat oven to 375°F.
2. Combine all ingredients except for tofu in a food processor or blender.
3. Pour half of the sauce mixture into an oven-safe casserole dish.
4. Place tofu triangles in the casserole dish, spacing them as evenly as possible. Pour remaining sauce over the tofu.
5. Cover the dish with aluminum foil, and bake covered for 15 minutes.
6. Remove foil and bake for additional 15 minutes, or until sauce has thickened to a consistency similar to barbecue sauce. Be sure not to bake too long so as to prevent a gluey texture.
7. Allow tofu to cool for 1-2 minutes. The sauce will thicken as it cools. Serve and enjoy!
– This is a very spicy dish. The Heat Is On Peanut Butter is spicy on its own, so the red pepper flakes may be omitted for those who wish to make a dish with a milder “heat factor.”
– Oven times may vary, so be sure to keep a close watch on the tofu as it bakes in the oven.
– Consider serving with grilled pineapple for double the pineapple flavor!
– Refrigerate leftovers in an airtight container. Allow to cool completely before storing.