Tofu that is breaded and baked until crispy, smothered in mouth-watering peanut butter gravy.
Preheat oven to 350°. Cut the pressed tofu into 1/2" cubes. Place the tofu cubes in a shallow bowl and pour 3 tbsp soy sauce over them. Stir and set aside to marinate, stirring every few minutes to make sure all tofu absorbs the marinade.
In a shallow bowl combine 1/2 cup peanut butter and 1/2 cup plant milk. Stir until smooth. In another shallow bowl, stir together almond meal and flour.
Once tofu has marinated at least 15 minutes (longer if you have time), take it piece by piece and dip it into the peanut butter mixture and then into the almond meal flour mixture. Place finished pieces on a parchment-lined baking sheet. Bake at 350° for 12 minutes, then 425° for 5-7 minutes, until crispy.
To make the gravy, whisk together broth, 1/2 cup peanut butter, 2 tsp soy sauce, and arrowroot powder in a saucepan over medium heat. Bring to a gentle boil and continue to stir. Then, reduce heat and let simmer until thickened.
To serve, pour gravy sauce over crispy tofu and enjoy immediately. This recipe is great over rice or potatoes.