Peanut Tofu Satay

21 mins
Serves 1
instagram.com

Directions

  1. 1Whisk together peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, salt, pepper, garlic, ginger, and lime juice in a large bowl. Set aside.
  2. 2Whisk together peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, salt, pepper, garlic, ginger, and lime juice in a large bowl. Set aside.
  3. 3Whisk together peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, salt, pepper, garlic, ginger, and lime juice in a large bowl. Set aside.
  4. 4Heat a cast iron pan over medium-high heat. Place 4 tofu cubes on each small skewer.
  5. 5Heat a cast iron pan over medium-high heat. Place 4 tofu cubes on each small skewer.
  6. 6Heat a cast iron pan over medium-high heat. Place 4 tofu cubes on each small skewer.
  7. 7Add oil to the pan and sear the tofu, seasoning with salt and pepper. Sear on all four sides until golden brown.
  8. 8Add oil to the pan and sear the tofu, seasoning with salt and pepper. Sear on all four sides until golden brown.
  9. 9Add oil to the pan and sear the tofu, seasoning with salt and pepper. Sear on all four sides until golden brown.
  10. 10Pour half of the peanut sauce over the tofu in the pan and continue searing for 1-2 minutes per side.
  11. 11Pour half of the peanut sauce over the tofu in the pan and continue searing for 1-2 minutes per side.
  12. 12Pour half of the peanut sauce over the tofu in the pan and continue searing for 1-2 minutes per side.
  13. 13Serve the tofu skewers over rice and finish with the remaining peanut sauce, cilantro, scallions, crushed peanuts, sesame seeds, and chili crisp oil.
  14. 14Serve the tofu skewers over rice and finish with the remaining peanut sauce, cilantro, scallions, crushed peanuts, sesame seeds, and chili crisp oil.
  15. 15Serve the tofu skewers over rice and finish with the remaining peanut sauce, cilantro, scallions, 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 /3 cup coconut milk
  • 2 /3 cup coconut milk
  • 2 /3 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 extra or super firm tofu
  • 1 block extra or super firm tofu
  • 1 block extra or super firm tofu
  • 3 tbsp oil
  • 3 tbsp oil
  • 3 tbsp oil
  • 2 large pinch salt
  • 2 large pinch salt
  • 2 large pinch salt
  • 1 to taste pepper
  • 1 to taste pepper
  • 1 to taste pepper
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 2 scallions
  • 2 scallions
  • 2 scallions
  • 0.5 cup crushed peanuts
  • 0.5 cup crushed peanuts
  • 0.5 cup crushed peanuts
  • 1 tsp white & black sesame seeds
  • 1 tsp white & black sesame seeds
  • 1 tsp white & black sesame seeds
  • 1 tbsp chili crisp oil
  • 1 tbsp chili crisp oil
  • 1 tbsp chili crisp oil
  • 1 rice
  • 1 rice
  • 1 rice

Equipment

large bowlwhiskcast iron pansmall skewers