A few years ago, my brother-in-law gave me a sourdough starter. It’s about 15 to 20 years old, and it totally failed in my care. After mourning my inability to intentionally keep a bacterial yeast culture alive, I decided to try again. These days, the sourdough is pretty happy chilling in the back of the fridge. It doesn’t need babysitting and usually gets fed every 8 to 12 days. When it’s feeding time, I typically use the “discard” to make pizza. (Occasionally, it’s gifted to a friend or made into pancakes.)
Since it’s National Pizza Day, I thought I’d share one of my favorite pizza recipes. Both friends and family love pizza night. And Thai pizza happens in some way, shape or form almost every time because the peanut sauce is so good. This version of the Thai pizza has a few components that require extra steps so it’s like three recipes in one! Lucky you 😉
Part one is the marinated baked tofu. I grew up eating tofu prepared many different ways, but this way was my favorite. In graduate school, I was lucky enough that a local company sold it at the natural foods store, calling it “tofu-kan” (the English equivalent of the Chinese name for dried tofu). I put it on everything. When I moved back to California, I started making my own. It’s a great snack, sandwich component, and pizza topping. Check out the recipe notes below for a few other options if you don’t want to marinate tofu. This part of the recipe is easy to make ahead. The tofu will keep for a few days in the fridge.
Part two is the peanut sauce. This sauce is yet another way I use peanut butter in my kitchen. I don’t always use molasses, but the inclusion of it in this recipe thickens the sauce and adds a bit of a Chinese plum sauce flavor which I really enjoy. If you find yourself with extra sauce (pizza size and desired quantity of sauce may vary), you can keep it for a day or two in the refrigerator in an airtight container. Another option is to freeze it for later use.
Part three is putting together the pizza. This is my favorite part! The cabbage and carrots roast perfectly in the oven. Adding the green onions and cilantro after the pizza is out of the oven adds a nice bite. Sriracha is my desired hot sauce for this pizza as its sweetness complements to salty tofu. Use more veggies if you desire, squirt extra sriracha if that suits your fancy, load up the green onions as you wish. However you customize it, this Thai pizza is a winner.
Let me know if you try this recipe! Leave a comment below, rate it, and check out The Seasoned Vegetable on Facebook!
Thai Pizza with Baked Tofu and Peanut Sauce
A vegan friendly pizza bursting with flavor. Easy, marinated baked tofu tops a quick peanut sauce with carrots and cabbage.
Marinated Baked Tofu
- 1 pack firm or extra firm tofu (about 12 ounces)
- 1/4 cup soy sauce or tamari
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1/4 cup peanut butter
- 1 tablespoon molasses
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/4 cup water
- 1 recipe pizza dough (see note) or 1 package whole wheat pizza dough, room temperature (about 10 to 12 ounces)
- 3/4 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup green onion
- 1/4 cup cilantro
- Sriracha, for topping
Marinated Baked Tofu
Slice tofu in 1/4 to 1/2-inch thick slices. Then cut slices into smaller squares (about 1 to 2-inch squares). Place in a large container or ziploc bag.
Whisk together soy sauce or tamari, rice vinegar, sesame oil, garlic and ginger for marinade. Pour over tofu and let sit 30 minutes or overnight.
Preheat oven to 350°F. Lay slices of tofu on a parchment lined baking sheet. Bake tofu for 20 to 30 minutes until golden brown. Remove from oven, flip each piece of tofu and return to oven. Bake for 20 to 30 minutes until golden brown and slightly dry.
In a small bowl, whisk together peanut butter, molasses, rice vinegar, sesame oil, and water.
Preheat oven to 450°F.
On a lightly floured surface, roll out dough into 12 to 14-inch circle. Let rest 5 to 10 minutes.
Spread about half the peanut sauce onto the dough, until thoroughly covered.
Lay pieces of marinated baked tofu on top of sauce. Sprinkle cabbage and carrots evenly on top of tofu. Drizzle peanut sauce over vegetables.
Bake in the oven on a pizza stone or pan 15 to 20 minutes, until crust is golden brown.
Remove from oven. Sprinkle green onions and cilantro on top of pizza. Slice and serve immediately.
I highly recommend making pizzas on a pizza stone. They’re super helpful in regulating the temperature of your oven and help pizzas get a nice, crisp crust. Having a pizza peel is really helpful too! I own this wooden peel which doubles as a serving board and allows the pizza to “breathe” (the wood absorbs moisture from the steam when the pizza is out of the oven). But a sturdy aluminum peel like this one works too.
Use your favorite premade gluten free pizza dough or make your own with this mix from Bob’s Red Mill.
Can’t find refrigerated or frozen dough? Instead of store bought dough, you can make your own dough with this pizza dough recipe. Or try my favorite sourdough pizza crust from King Arthur Flour! I usually get 2 pizzas from this recipe, enough for 4 servings.
CHECK THE FRIDGE
Other vegetables such as diced cauliflower, broccoli, sliced bell peppers or spinach would be great on this pizza. Skip the marinated tofu, use prepared baked tofu, or swap it for your favorite veggie sausage. Leftover shredded chicken or pre-cooked chicken apple sausage would be a great carnivore option. Toss with the peanut sauce to give it extra moisture and flavor. Can’t have peanuts? You could swap the peanut butter for cashew or almond butter to make this sauce. It’ll taste a little different, but still delicious.