Spicy Peanut Marinade & Sauce
3/4 cup water
1/4 cup peanut butter (I prefer crunchy for the extra peanut chunks
1 1/2 T soy sauce (I use low-sodium Tamari)
1 T apple cider vinegar
1 T agave nectar
1 1/2 tsp minced garlic
3/4 tsp red pepper flakes (reduce to about 1/3-1/2 tsp for sauce if you are not big on spice–keep the same for marinade as the effect is not as strong in marinating)
1 pound Tofu (post-frozen is best) or 1–8oz package Tempeh if marinating
1. Whisk together all ingredients until peanut butter is consistent throughout. Place in either a pot for a sauce or a container suitable for your marinating needs.
2. For marinade, place tofu or tempeh in marinade and marinate for at least 3 hours to get the best flavor. Be sure to flip the tofu/tempeh a few times during the time frame you choose. I have used this marinade for only about an hour, and it tastes quite good then as well. You can pretty much go anywhere between 1 hour to 2 days. **If you find when you are using 1 pound of tofu that there appears to not be enough marinade due to the size container you are using, just add extra water and increase marinating time.
3. Once the tofu/tempeh is done marinating, bake it at about 350F for 25 minutes, flipping once. Or you can cook it in a skillet on the stove top until browned. **If you only marinate for an hour or so, there may be extra marinade available. You can just use it to turn into a sauce and add more if necessary.
4. For sauce, heat on medium/medium-low until it thickens. Spread over veggies, rice and tofu/tempeh.
This sauce recipe serves 2. If you are serving more, just adjust as necessary. This marinade serves as many as 1 pound of tofu or 1 package of tempeh will serve (it varies for us between 2 people to 4 people ).