We swung by Island Naturals, which is sort of the Whole Foods of Hawai’i. They have their own cookbook, and I found this.
Source: Island Naturals Cookbook by Gina Franchini
vegan, gluten free
- 1 cup sweet chili sauce
- 2 tbsp garlic, chopped
- 1/4 c peanuts, chopped (or put in a bag, and banged on the counter)
- 1 tbsp ginger, chopped
- 1/4 c soy sauce (shoyu)
- 1/4 c cilantro, chopped
- salt & pepper
- at least one block of extra firm tofu, drained well
This makes a lot of marinade, enough for two or three blocks of tofu. Throw the marinade together when the tofu is drained. Cut the tofu block into edible-sized triangles, and soak in the marinade. For anywhere from 10 minutes to overnight. Place tofu gently on rimmed baking sheets. Bake at 350 degrees until lightly puffed, which is about 20 minutes.
The sugar in the chili sauce carmelizes, so don’t bake this on a naked pan, by the way. Good stuff. Serve over rice, and to make it a dinner meal, it needs a steamed green thing of some kind….just not sure which. Peppers would be great, but then, I think peppers are great with everything.
beets and petite syrah 