One of the simplest recipes I’ve made. But more than anything the peanut sauce really ELEVATES this dish to the next level

Tofu

I’m going to try to make this recipe as easy as possible. But I will warn you its damn near life threatening. The popping oil was enough to make me scream a couple times, but you know the saying “what is a good meal without a couple hot ass oil burns”

1. Start by draining the tofu (just put something heavy on it, its not too complicated)
2. Cut the tofu into 8 – 16 pieces
3. Heat a good amount of sesame oil in a skillet at medium high (its pointless to measure oil)
4. Set the tofu pieces in the pan as you brace yourself for the pain
5. Once the tofu pieces have cooked until they are your preferred color (i prefer golden brown which is 5 ish minutes) give em a flip
6. Once you have flipped, baste the top side in a coating of 1 part soy sauce and 1 part brown sugar
7. Do the same with the other side and lay them out to cool on a plate or paper towel

Peanut Sauce

The moment I made this and took a little taste my ego shot through the roof and I felt like the biggest badass in the world. I promise you will feel the same too after making this haha

1. Grab a small blender because thats ALL you need for this
2. Drop a small piece of ginger and 1 clove of garlic into the blender and blend until a paste
3. Add 1/2 cup of CREAMY peanut butter (the only peanut butter that should exist) with 2 Tablespoons soy sauce and 1 Tablespoon rice vinegar and water until incorporated
4. If you live on the wild side add some red pepper flakes or thai chillies if you have big balls.
5. Keep on adding water until you reach your preferred consistency.