Tofu Satay With Peanut Sauce *Recipe*

Posted by mControl on September 12, 2011

Tofu Satay! Aloha, so on tonight’s menu? Tofu satay! It is a family favorite. We generally serve it up with lightly steamed broccoli for dipping, a side of brown rice and maybe even a creamy panang depending on the level of interest or who’s coming to dinner! It really is so easy for me to be a vegetarian, there are so many delicious products available to supplement your diet – from a personal favorite, Quorn – to simple, marinated tofu. Our main staple and focus is fresh, locally sourced vegetables.

I am attending a Slow Foods $5.00 Challenge on Saturday, the 17th of September! slow foods maui

Why $5? Slow Food Maui joins Slow Food USA Chapters with a Day of Action where people can attend any one of the hundreds of slow food gatherings nationwide. Participation is easy. To take “The $5 Challenge” simply pledge to cook a slow food meal for five dollars or less, or attend a local event. Without further adieu… Bon Appetit!

This campaign hopes to find ways to make eating “slow” easier, while also acknowledging what makes it hard. Understanding the hard part and how to fix the hard part… is the hard part. And it’s where we’ve all got out work cut out for us. ~ Slow Food Maui

Tofu Satay With Peanut Dipping Sauce


♦♦ 1 pkg or less extra firm or firm tofu
♦♦ soy sauce
♦♦ sesame oil
♦♦ coconut oil
♦♦ rice vinegar
♦♦ garlic 2 cloves
♦♦ ginger
♦♦ crunchy natural peanut butter
♦♦ chili flakes or chili sauce
♦♦ bamboo skewers (optional If you want to do a more traditional ‘satay’)

Drain and press the firm or extra firm tofu. Cut the pressed tofu into thick slices and then cut those into triangles. Set aside.

MARINADE: Mix together, 4 tablespoons of soy sauce, 1 clove garlic, finely dice and bruised, 1 tablespoon of fresh ginger, grated. (If using powdered ginger reduce to about 1 teaspoon or 1/2 teaspoon, to taste)

Pour marinade over cubed tofu in plastic bags or a glass dish. Let cubed tofu marinate for an hour.

Remove tofu from marinade and dry fry in 2 tablespoons of coconut oil (use more if needed). Flipping tofu until all sides are crispy and brown.


While tofu is frying make peanut sauce: 2 tablespoons of crunchy natural peanut butter, 2 tablespoons of soy sauce, 2 tablespoons rice vinegar, 1 clove crushed garlic, chili flakes or chili sauce to taste. (spicy and salty)

Peanut sauce variation: 2 tablespoons crunchy natural peanut butter, 2 tablespoons sesame oil, 2 tablespoons soy sauce, 1 clove crushed garlic, chili flakes or Sauce to taste. (Rich and nutty)

Mix all the ingredients together in a small bowl or mug, most ingredients are in equal parts. Just stir it all together slowly, the peanut butter will melt into a thick sauce. (You can use the soy sauce from the marinade if desired, extra tasty.)

When tofu is fried, place it on paper towels to drain the excess oil. Serve next to a small dish of sauce for dipping as an appetizer or along with a salad for a light meal!

Enjoy, hot and fresh – doesn’t keep and you cannot make it ahead! But it is SUPER good! You’ll just be eating yours standing in the kitchen cooking for the others! Enjoy!!

See more:      •      •      •      •      •      •   
Share:  Tweet This Story   •   Post to Facebook

Previous post:

Next post: