Baked Tofu with Peanuts
This dish is based on a cold tofu salad I’ve had a few times. The original version usually has a lot of celery in it, which isn’t my favorite. So when I was trying to replicate it I made that change, and a few mistakes, and ended up with this one. I like to serve it warm with cauliflower rice, but it’s equally delicious cold.
Gomasio is a Japanese condiment made from sesame seeds, seaweed and salt – once you start cooking with it, you’ll use it on everything.
Chop up the scallions, separating the white and lightest green parts from the darker green. Leave the lighter parts in larger chunks, and finely mince the dark green tops.
Mix the peanuts, gomaiso (or sesame), white parts of the scallions, salt, pepper and oil to coat well. Heat a cast iron skillet over medium high and add the nut mixture. Once the peanuts start to blister a bit, add the tofu and cook for another 5 minutes or so.
Remove the heat and toss with the chili oil, sugar and the dark green part of the scallions. Serve warm or cold.