Crispy Tofu in Spicy Peanut Sauce


Peanut Butter, Tofu and Sriracha, I think I’m in love! If your making this for kids leave out the jalapeños. I like is spicy so add more sriracha sauce.

16 oz. firm or extra firm tofu
1 TBSP peanut oil
4 large garlic cloves, thinly sliced
1 inch piece of ginger root, thinly sliced
2-3 TBSP green onions,sliced
1 large bag of spinach
2 jalapeños, thinly sliced

3 TBSP soy sauce
3 TBSP rice vinegar
2 TBSP natural peanut butter
1 TBSP agave nectar
2 TBSP vegetable stock or water
1 TBSP Sriracha Rooster Sauce

Drain the tofu well, then put tofu pieces between a double layer of paper towels and press down with your hand so the liquid in the tofu is absorbed by the towel. Cut tofu into 1 inch cubes.

Whisk together the soy sauce, rice vinegar, peanut butter, agave, stock or water, and then add the Sriracha Sauce.

Heat oil in a large non stick skillet of wok over medium high heat. Add tofu, garlic and ginger to the skillet, cook until the tofu is crispy on all sides, add spinach, sauce, green onions and jalapeños, stir to combine and remove from heat.

Serves 4.

Eggplant Fries


I love salt and pepper eggplant – but there are so many calories in fried food I just can’t bring myself to make it. Instead I came up with a healthier version baked in the oven – crispy on the outside soft on the inside and most important yummy in my tummy! I dipped them in ponzu.

3 small eggplants
2 eggs
Salt and pepper

Preheat oven to 425. Place a wire rack on a baking sheet.

Cut eggplant into 1 inch fries, you can peel them if you like, I like the skin so I leave it on.

In a shallow bowl put a couple scoops of flour, salt and pepper. In another bowl beat the eggs and a splash of water, about 1/4 c. Pour the panko in a third bowl.

Coat eggplant in flour, dip in egg and roll in panko then place on wire rack. Spray eggplant pieces with a little olive oil.

Bake for 18 – 22 minute until crispy on the outside.

Serves 4.