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. 7Heat a cast iron pan over medium-high heat and sear the tofu on all four sides until golden brown, about 1-2 minutes per side.
  8. 8Heat a cast iron pan over medium-high heat and sear the tofu on all four sides until golden brown, about 1-2 minutes per side.
  9. 9Heat a cast iron pan over medium-high heat and sear the tofu on all four sides until golden brown, about 1-2 minutes per side.
  10. 10Pour half of the peanut sauce over the tofu in the pan and continue searing for another 1-2 minutes per side.
  11. 11Pour half of the peanut sauce over the tofu in the pan and continue searing for another 1-2 minutes per side.
  12. 12Pour half of 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 and finish with the remaining peanut sauce, cilantro, scallions, crushed peanuts, sesame seeds, and chili crisp.
  14. 14Serve tofu skewers over rice and finish with the remaining peanut sauce, cilantro, scallions, crushed peanuts, sesame seeds, and chili crisp.
  15. 15Serve tofu skewers over rice and finish with the 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 third cup coconut milk
  • 2 third cup coconut milk
  • 2 third 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 to 4 tbsp oil
  • 3 to 4 tbsp oil
  • 3 to 4 tbsp oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch 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 rice
  • 1 rice
  • 1 rice

Equipment

cast iron panwooden skewerswhisk