Peanut Tofu Satay

15 mins
Serves 1
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Directions

  1. 1Whisk together peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, salt, pepper, garlic, ginger, and lime juice in a bowl.
  2. 2Whisk together peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, salt, pepper, garlic, ginger, and lime juice in a bowl.
  3. 3Whisk together peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, salt, pepper, garlic, ginger, and lime juice in a bowl.
  4. 4Cut tofu into 16 evenly sized cubes and place 4 cubes on each skewer.
  5. 5Cut tofu into 16 evenly sized cubes and place 4 cubes on each skewer.
  6. 6Cut tofu into 16 evenly sized cubes and place 4 cubes on each skewer.
  7. 7Sear tofu in a cast iron pan with oil, salt, and pepper until golden brown on all sides (about 1-2 minutes per side).
  8. 8Sear tofu in a cast iron pan with oil, salt, and pepper until golden brown on all sides (about 1-2 minutes per side).
  9. 9Sear tofu in a cast iron pan with oil, salt, and pepper until golden brown on all sides (about 1-2 minutes per side).
  10. 10Pour half the peanut sauce over the tofu in the pan and continue searing for another 1-2 minutes per side.
  11. 11Pour half the peanut sauce over the tofu in the pan and continue searing for another 1-2 minutes per side.
  12. 12Pour half the peanut sauce over the tofu in the pan and continue searing for another 1-2 minutes per side.
  13. 13Serve tofu skewers over rice.
  14. 14Serve tofu skewers over rice.
  15. 15Serve tofu skewers over rice.
  16. 16Finish with remaining peanut sauce, cilantro, scallions, crushed peanuts, sesame seeds, and chili crisp.
  17. 17Finish with remaining peanut sauce, cilantro, scallions, crushed peanuts, sesame seeds, and chili crisp.
  18. 18Finish with remaining peanut sauce, cilantro, scallions, crushed peanuts, sesame seeds, and chili crisp.

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 juiced lime
  • 1 juiced lime
  • 1 juiced lime
  • 1 block tofu
  • 1 block tofu
  • 1 block tofu
  • 3 to 4 tbsp oil
  • 3 to 4 tbsp oil
  • 3 to 4 tbsp oil
  • 2 large pinch salt
  • 2 large pinch salt
  • 2 large pinch salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 2 scallions scallions
  • 2 scallions scallions
  • 2 scallions scallions
  • 1 half cup peanuts
  • 1 half cup peanuts
  • 1 half 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 serving rice
  • 1 serving rice
  • 1 serving rice

Equipment

cast iron panwooden skewerswhisk