BAKED TOFU WITH SPICY PEANUT SAUCE

My sweet daughter made this for her dinner last night and took pictures so I could post it. She thought it was "super good," as did her dog who got to lick the bowl. It makes me happy to see my child eating so much healthier than I did when I was her age.

Find recipe at “Short Girl Tall Order”: Spicy Baked Peanut Tofu.

Clarification for this recipe:

Rice Vinegar = Rice Wine Vinegar

Seasoned Rice Vinegar has added sugar and salt.

Rice Wine is a different product.

Here is Dr. Joel Fuhrman's blog post addressing common myths about soy.

Here is a 3 minute video by Dr. Neal Barnard addressing several common vegan myths.

What she did:

-Baked tofu for 30 minutes

-Used soy sauce and rice vinegar

-Did add sugar but thinks would be sweet enough with just one TBSP maple syrup but she didn't have any. Date sugar would be an even healthier swap but she didn't have that either.

-Made her own "fried rice" by dry sautéing left over brown rice and chopped broccoli stalks (used peeler to remove the tough outer layer of the stalks) seasoned with soy sauce.

-Topped with crushed red pepper and sprouts