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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.

Season the tofu: Place the skewered tofu on a plate. Drizzle generously with olive oil, then sprinkle with salt and pepper on all sides.

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.

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.

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.

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.
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.


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.

Season the tofu: Place the skewered tofu on a plate. Drizzle generously with olive oil, then sprinkle with salt and pepper on all sides.

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.

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.

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.

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.
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.
