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Peanut Tofu Satay


3 heaping tbsp peanut butter
1/2 can coconut milk
2 tbsp maple syrup
1 tbsp sesame oil
3 tbsp tamari
2 tbsp grated garlic
1 tbsp grated ginger
1 lime, juiced
1 block extra firm tofu, drained, dried, & cut into 32 evenly sized cubes
oil, salt, & pepper as needed
2 scallions, thinly sliced
1/2 cup crushed peanuts
1 tsp white & black sesame seeds
1 tbsp chili crisp oil

1. In a large bowl, whisk together the peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, 1 large pinch salt, black pepper to taste, garlic, ginger, & lime. Set aside.
2. Place 6 cubes tofu on each small skewer. 
3. Heat a cast iron pan over medium-high heat and allow to heat up a 2-3 mins. Add 3-4 tbsp neutral cooking oil to the pan and sear the tofu. Season the tofu in the pan with a large pinch of salt and black pepper to taste. Sear on all four sides, about 1-2 mins per side, or until each side is golden brown. Drain the oil if a substantial amount remains. 
4. Pour half the peanut sauce over the tofu in the pan. Continue to flip tofu, searing for another 1-2 mins each side, or until desired texture and color.
5. Serve tofu skewers with reamaining peanut sauce, scallions, crushed peanuts, sesame seeds, and chili crisp. 

Source: Vegan Scratch Kitchen

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