I received coupons for the Nasoya products mentioned in this post. I was not compensated for my time.
OK. The title of this post is highly misleading. It SHOULD be called Peanut Butter Miso Tofu w. Strawberry Jam & Soy Dipping Sauce. But I’ve learned that with children (and some 35-year-old adult males who shall remain nameless) it is often better to keep it simple, and the names of any potentially alarming ingredients out of the working title. [Until they’ve tried it, of course.]
And this recipe IS for kids. As part of Nasoya‘s Outside-of-the-Lunchbox recipe series for the new school year, I was offered free products in exchange for a recipe. [That was the least difficult decision I had to make that day.]
Since joining a Low FODMAP community online, I’ve learned that yes, even kids need to go on a Low FODMAP diet sometimes, and that their parents need something to feed them. So for this thinking outside-of-the-lunchbox challenge, I also wanted to think low FODMAP, and something that would be just as great warm the night before, and then delicious packed up in a lunchbox as leftovers.
This recipe absoluely fits the bill. As well as all those naturally kid-friendly (OK, and adult-friendly) characteristics of being both sweet and salty, healthy and delicious, and has the strong potential to be finger food.
Thank you, Nasoya! [I’ll let y’all thank ME, later. :)]
Peanut Butter Miso Tofu w. Strawberry Jam & Soy Dipping Sauce
- 1 14 oz.-package Nasoya firm or extra firm tofu
- 2 Tbsp. natural peanut butter*
- 2 Tbsp. water
- 2 tsp. mellow white miso
- 2 tsp. lemon or lime juice
For the dipping sauce:
- 1/4 cup strawberry jam (Low FODMAP approved)
- 1 Tbsp. tamari or soy sauce
- 3 Tbsp. water (adjust according to jam consistency)
- pinch of ground ginger
- pinch of cinnamon
- 1/4 tsp. samball oolek (optional, if you–or your children–like things with a little kick!)
*The salt and sugar content of the peanut butter you use may affect how much miso you want to add. Adjust according to taste.
- Drain tofu. Cut into 8 equal-sized blocks and press between paper (or cloth) towels for at leat 20 minutes.
- Preheat oven to 400 degrees.
- Cube tofu and arrange on a baking sheet coated with cooking spray.
- Bake tofu for 20 minutes, or until golden brown.
- In a small bowl, whisk together peanut butter, miso, water, and lime/lemon juice.
- In a second small bowl, whisk together dipping sauce ingredients.
- When tofu has finished baking, heat a smidge of coconut oil in a frying panover medium-high heat.
- Add tofu to the pan, stirring rapidly and continuously for about 30 seconds.
- Pour peanut sauce over tofu, and continue to stir.
- Cook until tofu is coated and browned.
- Serve warm OR cold over rice (or another grain), with a side of dipping sauce and cut veggies.
P.S. This is how I press tofu in The Smart Kitchen.