I had invented peanut tofu a few months back, when trying to find something to do with a shallot and some peanut butter. Today, just like back then, I poured and mixed until I got the consistency I was looking for, so I will do my best to reproduce what I did.
1 block of firm tofu, pressed to remove excess water then cubed.
1 shallot, finely chopped.
1/2 c peanut butter.
1/2 c soy sauce.
1/4 c white vinegar.
2 tbs brown sugar.
2 tbs water.
olive oil for sauteeing shallots.
red pepper flakes to taste.
Heat a saucepan to medium high heat with a tablespoon of olive oil. Add in the shallots, and sautee until browned. Turn down heat to medium. Add in the red pepper flake.
Once the shallots are browned, add in the liquid ingredients, then stir in the peanut butter. If the sauce seems too thick, add in more water.
Into a very hot sautee pan I added the cubed tofu. After giving it a few minutes and a few tosses in the pan, I added in the peanut sauce and turned down the pan to medium. The peanut sauce and the tofu were left together to let the sauce soak into the tofu a little bit. I stirred constantly to make sure the peanut sauce didn't burn on the bottom of the pan (Although a little bit of crystallizing did occur, and the texture is great!).
I poured this over some egg noodles that I had boiled up and voila! Antonia had lunch. I hope that she feels better.
I really like this peanut sauce - It was made to try to emulate the peanut sauce on a CPK pizza, so I did the best I could. I'm pretty sure that their's has some fish sauce in it, but mine still turned out tasty.