Peanut Tofu Satay
Peanut Tofu Satay
Ingredients
For the Tofu
- 1 block super firm tofu, (NET WT 16 OZ (1 LB) 454 g) or extra firm tofu that has been pressed
- as needed olive oil
- as needed salt
- as needed pepper
For the Peanut Sauce
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1/2 cup peanut butter, creamy
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice, freshly squeezed
- 1 clove garlic, minced
- 1/4 cup coconut milk, full-fat
- 1/2 teaspoon sriracha, or to taste
For Serving and Garnish
- 4 cups cooked rice
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, crushed
- 2 scallions, sliced
- 1 tablespoon sesame seeds, black and white, mixed
- as needed chili oil
Instructions
- 1
Prepare the tofu: Cut the block of super firm tofu (or pressed extra firm tofu) in half lengthwise. Then, slice each half into even rows, and cut these rows into cubes. Thread approximately 4 tofu cubes onto each skewer.
⏱️ 5 min
- 2
Season the tofu: Place the skewered tofu on a plate. Drizzle generously with olive oil, then sprinkle with salt and pepper on all sides.
⏱️ 2 min
- 3
Prepare the peanut sauce: In a measuring cup or medium bowl, combine the maple syrup, sesame oil, grated fresh ginger, creamy peanut butter, soy sauce, rice vinegar, lime juice, minced garlic, full-fat coconut milk, and sriracha. Whisk all ingredients together until the sauce is smooth and well combined. Taste and adjust seasoning if needed.
⏱️ 5 min
- 4
Sear the tofu: Heat a cast iron pan over medium-high heat until hot. Carefully place the skewered tofu into the hot pan. Sear the tofu for 3-4 minutes per side, turning until all sides are golden brown and slightly crispy.
⏱️ 15 min
- 5
Finish with sauce: Once the tofu is seared, pour most of the prepared peanut sauce over the tofu skewers in the hot pan, reserving a small amount for drizzling later. Allow the sauce to simmer and thicken around the tofu, coating it evenly. Continue to cook for another 3-5 minutes, turning the skewers occasionally, until the sauce caramelizes onto the tofu.
⏱️ 5 min
- 6
Prepare garnishes: While the tofu finishes cooking, finely chop the fresh cilantro, crush the peanuts (using a mortar and pestle or by placing them in a bag and crushing with a rolling pin), and slice the scallions.
⏱️ 3 min - 7
Serve: Plate the cooked tofu skewers over a bed of hot rice. Drizzle the remaining peanut sauce over the tofu and rice. Garnish generously with chopped cilantro, sliced scallions, crushed peanuts, mixed black and white sesame seeds, and a drizzle of chili oil.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Tofu Satay
For the Tofu
- 1 block super firm tofu, (NET WT 16 OZ (1 LB) 454 g) or extra firm tofu that has been pressed
- as needed olive oil
- as needed salt
- as needed pepper
For the Peanut Sauce
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1/2 cup peanut butter, creamy
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice, freshly squeezed
- 1 clove garlic, minced
- 1/4 cup coconut milk, full-fat
- 1/2 teaspoon sriracha, or to taste
For Serving and Garnish
- 4 cups cooked rice
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, crushed
- 2 scallions, sliced
- 1 tablespoon sesame seeds, black and white, mixed
- as needed chili oil
Instructions
- 1
Prepare the tofu: Cut the block of super firm tofu (or pressed extra firm tofu) in half lengthwise. Then, slice each half into even rows, and cut these rows into cubes. Thread approximately 4 tofu cubes onto each skewer.
⏱️ 5 min - 2
Season the tofu: Place the skewered tofu on a plate. Drizzle generously with olive oil, then sprinkle with salt and pepper on all sides.
⏱️ 2 min - 3
Prepare the peanut sauce: In a measuring cup or medium bowl, combine the maple syrup, sesame oil, grated fresh ginger, creamy peanut butter, soy sauce, rice vinegar, lime juice, minced garlic, full-fat coconut milk, and sriracha. Whisk all ingredients together until the sauce is smooth and well combined. Taste and adjust seasoning if needed.
⏱️ 5 min - 4
Sear the tofu: Heat a cast iron pan over medium-high heat until hot. Carefully place the skewered tofu into the hot pan. Sear the tofu for 3-4 minutes per side, turning until all sides are golden brown and slightly crispy.
⏱️ 15 min - 5
Finish with sauce: Once the tofu is seared, pour most of the prepared peanut sauce over the tofu skewers in the hot pan, reserving a small amount for drizzling later. Allow the sauce to simmer and thicken around the tofu, coating it evenly. Continue to cook for another 3-5 minutes, turning the skewers occasionally, until the sauce caramelizes onto the tofu.
⏱️ 5 min - 6
Prepare garnishes: While the tofu finishes cooking, finely chop the fresh cilantro, crush the peanuts (using a mortar and pestle or by placing them in a bag and crushing with a rolling pin), and slice the scallions.
⏱️ 3 min - 7
Serve: Plate the cooked tofu skewers over a bed of hot rice. Drizzle the remaining peanut sauce over the tofu and rice. Garnish generously with chopped cilantro, sliced scallions, crushed peanuts, mixed black and white sesame seeds, and a drizzle of chili oil.
⏱️ 2 min