Low FODMAP Peanut Butter Tofu with Jelly Dipping Sauce #sponsored @nasoya

by Sarah on September 26, 2016 · 1 comment

I received coupons for the Nasoya products mentioned in this post. I was not compensated for my time.

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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.]

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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.]img_8419-1280x853

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.

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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.img_8455-1280x853

Thank you, Nasoya! [I’ll let y’all thank ME, later. :)]

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Peanut Butter Miso Tofu w. Strawberry Jam & Soy Dipping Sauce

[Serves 4]

  • 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.

  1. Drain tofu. Cut into 8 equal-sized blocks and press between paper (or cloth) towels for at leat 20 minutes.
  2. Preheat oven to 400 degrees.
  3. Cube tofu and arrange on a baking sheet coated with cooking spray.
  4. Bake tofu for 20 minutes, or until golden brown.
  5. In a small bowl, whisk together peanut butter, miso, water, and lime/lemon juice.
  6. In a second small bowl, whisk together dipping sauce ingredients.
  7. When tofu has finished baking, heat a smidge of coconut oil in a frying panover medium-high heat.
  8. Add tofu to the pan, stirring rapidly and continuously for about 30 seconds.
  9. Pour peanut sauce over tofu, and continue to stir.
  10. Cook until tofu is coated and browned.
  11. 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.

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{ 1 comment… read it below or add one }

Miss Polkadot October 19, 2016 at 4:34 pm

Will you pack my lunchbox for me in trade for cookies ;)? Because this sounds just right for a twenty-something kid that’s often too lazy to prepare a proper lunch. Seriously, though, this sounds so good – and that coming from a non-tofu fan.
Also, your kettle is awesome. I’m way too used to my electric kettle but if it wasn’t for that I’d get one like those. Or maybe a red one with polkadots …

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