Peanut sauce: ½ cup peanut butter ½ cup light coconut milk 1 tablespoon rice vinegar 1 tablespoon coconut sugar 1 tablespoon toasted sesame oil
Peanut sauce continued: 1 tablespoon tamari 1 clove garlic minced 2 teaspoons minced ginger 1 teaspoon sriracha sauce
Ginger Garlic Tofu: 2 teaspoons minced ginger 1 clove garlic minced 1 tablespoon tamari 1 tablespoon toasted sesame oil 14 oz. firm tofu
Pizza: ( 9" pizza) gluten free mix or dough 2 tablespoons peanut sauce + more for drizzling on top 4 tablespoons crumbled ginger garlic tofu
Pizza continued: 3 tablespoons finely chopped carrots 3 tablespoons chopped red pepper 2 tablespoons chopped cilantro
Peanut sauce: Mix all peanut sauce ingredients in blender until well blended. Refrigerate for at least an hour so that sauce thickens.
Ginger Garlic Tofu: Combine minced ginger and garlic with tamari, and sesame oil. Press tofu with a tofu press or wrapped in a towel with a heavy object on top of tofu for at least 15 minutes.
Slice tofu and put in marinade. Marinate for at less an hour to overnight. Cook in sesame oil until golden brown, then flip and cook other side until golden brown.
Mix / cook pizza dough according to directions. Pizza: Layer peanut sauce, tofu, carrots, and red pepper on pizza. Cook pizza at 450° for 10 minutes more.
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