Hello!! The past almost three months of my life have been absolutely insane and one thing that fell by the wayside at home was cooking. After returning home from long days at the Cleveland Clinic, it was so much easier to DoorDash something or throw frozen food in the air fryer and call it a day. However, DoorDash was adding up and I was SO sick of not being able to make dinner because it’s one of my favorite things to do. I decided to really make an effort to begin cooking again with this past curbside order and I have been holding true to it.

On Tuesday, I made peanut tofu with coconut rice for my dad and me because Johnny hates both tofu and peanut butter lol. I have had this recipe by Nora Cooks saved on Pinterest for forever and was eager to finally try it out. It turned out pretty good and I would definitely make it again with a few adjustments. You can view the recipe here! Now, let’s get to it:

When I am looking for new recipes on Pinterest, I save the ones that don’t require a ton of ingredients and are simple and fast to make. The peanut tofu with coconut rice met all of these requirements and delivered on what was promised – a meal made in thirty minutes. The prep work for this recipe was insanely minimal and the only things that needed chopped were the tofu and garlic. The rest of the tasks were stirring ingredients for the sauce, cooking instant rice, and throwing the tofu into the oven to bake. It was SO easy and the rice and sauce were made with time to spare while the tofu cooked for twenty-five minutes.

Although Johnny can’t stand peanut butter, he told me how good it smelled while I was cooking and it really did. By the time everything was ready, I was beyond ready to dig in! For a first try, I thought that this dish turned out as good as it could have. But, there were some things that I didn’t like. The sauce, for example, had ingredients in it like ginger, lime juice, and soy sauce, but all I could really taste was the peanut butter. I prefer when peanut sauce has a bit of bite to it so next time around, I will be adding some sesame oil and vinegar for more variety in the flavor.

This recipe turned out very saucy and when I make it again, I will add some veggies to absorb all of the excess. I plan on using steamed broccoli and sauteed yellow pepper and onion. This will also give the meal some more texture because it was fairly one dimensional. Be warned that this dish is very rich between the peanut butter and coconut milk used – I was full after a small serving!

While there are things that I will be changing in this recipe for the next time I make it, it is still one worth trying out and putting your own spin on. I am looking forward to making my 2.0 version soon!

Are you a tofu fan or no? Have you tried any new recipes recently? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah