Peanut Tofu Satay Skewers (Print View)
Tofu cubes with creamy peanut-coconut sauce make a satisfyingly hearty, flavor-packed plant-based dish.
# What You'll Need:
→ Tofu
01 -
450 g firm tofu
→ Peanut Satay Sauce
02 -
60 ml creamy peanut butter
03 -
120 ml coconut milk
04 -
60 ml tamari soy sauce
05 -
15 ml maple syrup
06 -
15 ml sriracha
07 -
5 ml sesame oil
08 -
3 cloves garlic, minced
09 -
1 lime, juiced
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ For Cooking
12 -
Avocado oil or neutral oil, for searing
# Directions:
01 -
Drain the tofu, then press it between two heavy kitchen towels for at least 15 minutes to remove excess moisture.
02 -
Whisk together peanut butter, coconut milk, tamari soy sauce, maple syrup, sriracha, sesame oil, minced garlic, lime juice, salt, and black pepper until smooth. Set aside.
03 -
Cut pressed tofu into 2.5 cm cubes. Gently toss cubes with salt and black pepper.
04 -
Thread tofu cubes onto skewers, arranging evenly.
05 -
Heat a cast iron skillet over medium-high heat. Add a thin layer of avocado oil or neutral oil. Sear tofu skewers on each side for 1-2 minutes, until golden brown.
06 -
Reduce heat to low. Pour half the peanut satay sauce over the tofu, cooking and turning skewers for 2-3 minutes until well coated and heated through.
07 -
Remove from heat. Transfer tofu to plates and serve with remaining satay sauce on the side.
# Notes:
01 -
Pressing tofu thoroughly ensures a crispy texture when seared.