Description
Fire up your grill for a summer game-changer! This tofu satay with peanut sauce blends savory, spicy, and nutty flavors into one irresistible dish. With marinated tofu grilled to crispy perfection and a rich, creamy peanut sauce that you’ll want to drizzle on everything, this recipe is a guaranteed hit for vegans and non-vegans alike!
Ingredients
for the tofu
- 1/3 cup neutral-tasting oil, like grapeseed or canola
- 2 tablespoons soy sauce
- 1 tablespoon Indonesian Satay Seasoning
- 1 tablespoon 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 tablespoons oil
- one small onion, finely diced
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1/2 tablespoon satay seasoning
- few pinches of red pepper flakes
- few splashes of water
- 3/4 cup peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons sriracha or sambal, more or less to taste
- 1 can coconut milk
- cinnamon stick
- juice from 1/2 lime
to serve
- rice (I tossed with some fresh cilantro and jalapeño, chopped)
- fresh fruit
- fresh herbs (basil, mint, cilantro)
- scallions, chopped
- lime wedges
- hot chiles (Fresno, jalapeño, Thai)
- crushed peanuts
Instructions
for the tofu
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- Remove from heat. Add in the lime juice and adjust any ingredients to taste.
- Leave it chunky or puree until smooth.
- Serve immediately with the tofu, rice and fresh fruit.
Notes
Make-Ahead Marvel: The peanut sauce can be made in advance and stored in the refrigerator until you’re ready to use it. When it’s time to serve, simply warm the desired amount in a small saucepan over low heat, stirring occasionally until heated through. This not only saves time but also allows the flavors to meld and intensify.
Reheating Leftovers: Leftover tofu satay reheats beautifully, especially in an air fryer. Set the air fryer to 400°F and heat the tofu for 5-8 minutes, flipping halfway through for even crisping.
If you don’t have an air fryer, you can also reheat the tofu in a conventional oven at 375°F for about 10 minutes, or until heated through and crispy.
Storing Leftovers: Store any leftover tofu satay in an airtight container in the refrigerator for up to 3 days. The peanut sauce should also be stored in an airtight container in the fridge, where it will stay fresh for up to a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Marinated, Grilled, Sautéed
- Cuisine: Indonesian