Tofu Pitas with Chunky Peanut Sauce - alive magazine
This Asian-inspired sandwich is equally good in wraps. Use organic tofu to avoid genetically modified soy. 1 block firm tofu 3 Tbsp (45 mL) plus 2 tsp (10 mL)…
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Cooking tools:
- Blender
- Food processor
- Refrigerator
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring spoon
- Measuring cup
- Whisk
- Mixing bowl
- Airtight container
Ingredients
- 1 block firm tofu
- 3 Tbsp (45 mL) plus 2 tsp (10 mL) tamari or sodium-reduced soy sauce, divided
- 2 Tbsp (30 mL) rice vinegar
- 1 Tbsp (15 mL) sesame oil
- Juice of 1 1/2 limes
- 1/2 cup (125 mL) unsalted roasted peanuts
- 1/2 cup (125 mL) light coconut milk
- 1 tsp (5 mL) red chili flakes
- 1 tsp (5 mL) grated fresh ginger
- 1 medium carrot, peeled and shredded
- 1/2 head bok choy, thinly sliced
- 4 100% whole grain pitas, sliced in half
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