Peanut Tofu Satay
Serves 1
Directions
- 1Slice the tofu block into 16 evenly sized cubes.
- 2Place 4 cubes of tofu on each small skewer.
- 3Heat a cast iron pan over medium-high heat and add 3-4 tbsp neutral cooking oil.
- 4Sear the tofu in the hot pan.
- 5Season the tofu with a large pinch of salt.
- 6Season the tofu with black pepper to taste.
- 7Sear the tofu on all four sides, about 1-2 minutes per side, or until golden brown.
- 8In a large bowl, whisk together the peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, a large pinch of salt, black pepper to taste, garlic, ginger, and lime juice.
- 9Pour half of the prepared peanut sauce over the tofu in the pan.
- 10Continue to flip the tofu, searing for another 1-2 minutes each side, or until desired texture and color.
- 11Serve the tofu skewers over rice.
- 12Finish with extra peanut sauce, cilantro, scallions, crushed peanuts, sesame seeds, and chili crisp.
Ingredients
- 3 heaping tbsp peanut butter
- 2 cup coconut milk
- 2 tbsp maple syrup
- 1 tbsp sriracha
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp grated garlic
- 1 tbsp grated ginger
- 1 unit lime, juiced
- 1 block extra or super firm tofu, drained, dried, & cut into 16 evenly sized cubes
- oil
- salt
- pepper
- 1 handful cilantro, finely chopped
- 2 unit scallions, thinly sliced on the bias
- 0.5 cup crushed peanuts
- 1 tsp white & black sesame seeds
- 1 tbsp chili crisp oil
- rice
Equipment
cast iron panwhiskknifebowlskewer
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