This is the 2nd time we’ve made this recipe. The first time we used chicken (like the recipe originally called for), but this time decided tofu worked better. Even my tofu-hating sister ate it and didn’t complain! Must have been some pretty good tofu!
Thai Tofu & Peanut Pizza
Recipe from Rachel Ray, with adjustments. Makes 2-4 servings.
1 lb pizza dough
1/2 cup Chinese duck sauce or plum sauce
1/2 teaspoon red pepper flakes
1/2 red bell pepper, cored, seeded, and thinly sliced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon peanut butter
2 teaspoons hot sauce
2 tablespoons honey
1/2 block firm tofu, cut into 1/4-inch cubes
2 tablespoons cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, white and green parts, chopped
1 cup bean sprouts, a couple of handfuls
fresh cilantro leaves, chopped
1/4 cup peanuts, chopped
Preheat the oven to 425Â°F. Roll the pizza dough on a pizza pan or cookie sheet. Top it with duck or plum sauce, spreading it around like you would pizza sauce. Sprinkle the pizza with some red pepper flakes, then top it with the bell peppers. Bake until golden and bubbly, 15 to 17 minutes.
In a small bowl, combine the vegetable oil, soy sauce, and peanut butter with the hot sauce. Use the microwave to loosen up the peanut butter if it is too cold to blend into sauce; 10 seconds ought to do it. Coat the tofu cubes evenly with the mixture and let it stand for 10 minutes. Preheat a nonstick skillet over medium-high heat. Cook the tofu for 2 to 5 minutes on each side, or until browned.
While the tofu cooks, mix the honey and vinegar in a medium bowl. Add the cucumber and turn to coat in the dressing.
When the pizza comes out of the oven, top it with the chicken, scallions, sprouts, and cilantro. Drain the cucumbers and scatter them over the pizza. Garnish the pizza with peanuts, cut it into 8 wedges, and serve.