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Tofu Satay on a black background, with spicy peanut sauce and herbs

Tofu Satay with Spicy Peanut Sauce


  • Author: Erin Wysocarski
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings 1x
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Ingredients

for the tofu 

  • 1/3 cup neutral-tasting oil, like grapeseed or canola
  • 2 TB soy sauce
  • 1 TB Indonesian Satay Seasoning 
  • 1 TB grated garlic
  • few pinches of red pepper flakes
  • 2 packages firm tofu, cut into 4 thick slabs and pressed well

for the peanut sauce

  • 2 TB oil
  • one small onion, finely diced
  • 1 TB grated ginger
  • 1 TB grated garlic
  • 1/2 TB satay seasoning
  • few pinches of red pepper flakes
  • few splashes of water
  • 3/4 cup peanut butter
  • 2 TB brown sugar
  • 2 TB soy sauce
  • 2 TB sriracha or sambal, more or less to taste
  • 1 can coconut milk
  • cinnamon stick
  • juice from 1/2 lime

to serve

  • rice (I combined fresh cilantro and jalepeno, chopped)
  • fresh fruit
  • fresh herbs (basil, mint, cilantro)
  • scallions, chopped
  • lime wedges
  • hot chile (fresno, jalepeno, thai)
  • crushed peanuts

 


Instructions

for the tofu

  1. Combine all marinade ingredients. Place the well-pressed tofu into the marinade, flipping until all surfaces are covered. Allow to marinade for several hours or overnight, flipping once or twice to allow the marinade to soak up.
  2. Preheat your grill and reduce to medium-high heat. Place the tofu on the grill for about 6 minutes with the cover closed. Flip and repeat the process on the other side.
  3. You can toss the grilled tofu back into the marinade and flip it around, allowing it to soak up any leftover marinade.

for the peanut sauce

  1. Heat a medium-sized saucepan over medium heat. Warm the oil, then add the onion, sauteing for about 5 minutes, or until slightly golden. Add in the ginger and garlic, stirring and allowing to soften for a couple of minutes, adding a few splashes of water here and there to prevent sticking.
  2. Add in the satay seasoning and red pepper flakes. Stir to combine and cook for 1 minute more, adding more splashes of water to prevent sticking.
  3. Add in the peanut butter, brown sugar, soy sauce and sriracha or sambal. Stir to combine. Whisk in the coconut milk until well combined. Add in the cinnamon stick and reduce the heat to medium low. Simmer for 15-20 minutes, stirring occasionally to prevent scorching on the bottom, reducing the heat as bit more if needed.
  4. Remove from heat. Add in the lime juice and adjust any ingredients to taste. 
  5. Leave it chunky or puree until smooth.
  6. Serve immediately with the tofu, rice and fresh fruit.

 


Notes

The peanut sauce can be made beforehand and refrigerated until ready to use. Just warm the desired amount in a small saucepan over low heat.

The leftover tofu reheats very well in an air fryer at 400 for 5-8 minutes, flipping halfway through.