I hope your weekend treated you well despite the loss of an hour yesterday. But hey! If it means more sunshine it might be worth it. I went for a run late yesterday afternoon and the sun was still shining and warm, it was perfect.
I had an incredibly relaxing weekend despite on the studying I had to do. And even though Saturday consisted of a carb-fest (yum!) and Starburst jelly beans (only the best), I got in some great workouts.
Friday afternoon I went to a killer butts and guts class that makes me sweat like no other but it feels great. After, I’m always starving and craving something delicious yet light and healthy. My solution was to marinate some tofu in a peanut butter and lime vinaigrette. It was an experiment but it worked really well and gave the tofu a nice nutty flavor with a bit of tang.
I served it with spaghetti (the only long noodles I had!) and asian vegetables for a satisfying dinner.
Peanut Lime Tofu
1 block firm tofu, drained and pressed
2 T peanut butter
2 T vinegar (rice would work really well but any will do)
approx 1 T lime juice
Combine peanut butter and vinegar and whisk well until smooth and combined. Peanut butter shouldn’t be lumpy any more. Add more vinegar if needed. Add in the lime juice and whisk again.
Cut tofu into 1″ square pieces and place in bag or container. Add in marinade and shake to cover tofu in marinade. Let sit for at least an hour.
Broil for about 5-8 minutes per side.
Serve how you please!