Peanut Tofu Satay

15 mins
Serves 1
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Directions

  1. 1Cube tofu into 32 pieces, then arrange 4 cubes on each skewer.
  2. 2Cube tofu into 32 pieces, then arrange 4 cubes on each skewer.
  3. 3Cube tofu into 32 pieces, then arrange 4 cubes on each skewer.
  4. 4Place the 8 tofu skewers on a plate, season with oil, salt, and pepper, then set aside.
  5. 5Place the 8 tofu skewers on a plate, season with oil, salt, and pepper, then set aside.
  6. 6Place the 8 tofu skewers on a plate, season with oil, salt, and pepper, then set aside.
  7. 7In a large bowl, whisk together the peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, salt, pepper, garlic, ginger, and lime. Set aside.
  8. 8In a large bowl, whisk together the peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, salt, pepper, garlic, ginger, and lime. Set aside.
  9. 9In a large bowl, whisk together the peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, salt, pepper, garlic, ginger, and lime. Set aside.
  10. 10Heat a cast iron pan over medium-high heat and sear the tofu, working in batches, until golden brown on all sides.
  11. 11Heat a cast iron pan over medium-high heat and sear the tofu, working in batches, until golden brown on all sides.
  12. 12Heat a cast iron pan over medium-high heat and sear the tofu, working in batches, until golden brown on all sides.
  13. 13Pour half the peanut sauce over the tofu in the pan and continue to flip while the sauce thickens until desired texture and color.
  14. 14Pour half the peanut sauce over the tofu in the pan and continue to flip while the sauce thickens until desired texture and color.
  15. 15Pour half the peanut sauce over the tofu in the pan and continue to flip while the sauce thickens until desired texture and color.
  16. 16Serve tofu skewers over rice and finish with extra peanut sauce, cilantro, scallion, crushed peanuts, sesame seeds, and chili crisp oil.
  17. 17Serve tofu skewers over rice and finish with extra peanut sauce, cilantro, scallion, crushed peanuts, sesame seeds, and chili crisp oil.
  18. 18Serve tofu skewers over rice and finish with extra peanut sauce, cilantro, scallion, crushed peanuts, sesame seeds, and chili crisp oil.

Ingredients

  • 3 heaping tbsp peanut butter
  • 3 heaping tbsp peanut butter
  • 3 heaping tbsp peanut butter
  • 2 thirds cup coconut milk
  • 2 thirds cup coconut milk
  • 2 thirds cup coconut milk
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 1 to 2 tbsp sriracha
  • 1 to 2 tbsp sriracha
  • 1 to 2 tbsp sriracha
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 2 tbsp garlic
  • 2 tbsp garlic
  • 2 tbsp garlic
  • 1 tbsp ginger
  • 1 tbsp ginger
  • 1 tbsp ginger
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 block tofu
  • 1 block tofu
  • 1 block tofu
  • 3 tbsp oil
  • 3 tbsp oil
  • 3 tbsp oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 2 scallions
  • 2 scallions
  • 2 scallions
  • 0.5 cup peanuts
  • 0.5 cup peanuts
  • 0.5 cup peanuts
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1 tbsp chili crisp oil
  • 1 tbsp chili crisp oil
  • 1 tbsp chili crisp oil
  • 1 cooked rice
  • 1 cooked rice
  • 1 cooked rice

Equipment

knifeskewerscast iron panwhiskgratermortar and pestle
Peanut Tofu Satay | Clip Recipe