Let’s pretend that this warm October day isn’t named after an evil murderous villain who terrorized and wiped out a nation of indigenous people which then in turn upstarted roots of problems still existing now. No. Let’s not go there at all.
Instead, I’ll embrace the glory of peanut butter:
- Peanuts are actually not nuts but legumes grown underground.
- The U.S. is the third largest producer of peanuts (Georgia and Texas are the two major peanut-producing states). China and India are the first and second largest producers, respectively.
- More than half of the American peanut crop goes into making peanut butter.
- U.S. president Jimmy Carter was a peanut farmer.
- It takes about 540 peanuts to make a 12-ounce jar of peanut butter.
- Americans eat around 700 million pounds of peanut butter per year (about 3 pounds per person).
- An average American child eats 1,500 PB&J sandwiches before graduating from high school.
Also, peanut butter wasn’t invented by George Washington Carver. However, he did discover 300 other uses for peanuts. I’d like to imagine that he made some tantalizing nutty variation that history won’t allow us to know about. 300 is a lot of inventions– for peanuts alone.
Now nothing makes us aware if George consumed a lot of peanuts during his earthly time.
I would hope that this celebratory peanut butter dish brought joyous light to his table and belly– as it did mine. Peanut butter tofu is an incredible meeting of sweet and sticky with salty and savory under currents. Chewy interior has a tender meaty texture while the star powered exterior has a delectable crunch holding all flavor components together.
Peanut Butter Tofu Ingredients and Preparation
1/2 tofu block, drained and diced
1 cup creamy peanut butter (used Whole Foods one ingredient peanut butter)
2 tablespoon Bee Free Honee
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon turmeric
pinch of ginger
1 teaspoon salt
1/2 teaspoon black pepper
Pour olive oil onto a skillet set to medium high temperature.
Mix peanut butter, honee, garlic, cumin, turmeric, ginger, salt, and pepper.
Add tofu, evenly coating as much as possible.
Drop into hot skillet.