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tofu-satay-with-peanut-sauce-garnished-with-basil

Skillet Tofu Satay with Quick Peanut Sauce

Skillet tofu satay is an easy and simple variation that you can make at home, fuss-free. No smoke, no charring, no outside preparation. Add a quick, no-stove peanut sauce and you'll be golden.
5 from 1 vote
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Course: Appetizer, brunch, Entree, lunch, Main Course, Side Dish, Snack
Cuisine: Asian
Keyword: peanut sauce, satay, tofu, turmeric, vegan recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Freeze, Thawing, and Marinating Tofu: 2 days
Total Time: 2 days 20 minutes
Servings: 3 people
Calories: 307kcal

Equipment

Ingredients

  • 1 pack Firm Tofu - frozen and thawed completely thawed, and the water pressed out (15 oz.); you can use Extra Firm also

Marinade

  • 2 cloves garlic minced
  • 1 shallot or just a ¼ onion finely chopped
  • 3 tablespoons lemongrass sliced thin - use two stalks and just the white parts
  • ¾ tablespoon turmeric powder
  • ¾ tablespoon white granulated sugar
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 2 tbsp squeezed lime
  • 1 pinch salt

In the Skillet

  • 1 tablespoon coconut oil
  • salt and pepper to taste

Garnish

  • fine chopped basil or cilantro

Quick Peanut Sauce

  • ¼ cup natural, creamy peanut butter
  • 1 clove small garlic clove
  • ½ tbsp fresh ginger
  • 2 tbsps brown sugar or honey dissolve the brown sugar in 1 tbsp very hot water
  • 1 tbsp soy sauce
  • 3 tbsp water
  • 1 tbsp lime juice
  • 3 tsp rice vinegar
  • 1 tsp chili flakes

Instructions

Marinating

  • In a bowl, combine the minced garlic, chopped onion, minced lemongrass, turmeric powder, coriander powder, cumin powder, brown sugar, oil, and lime juice.
    If you have a mortar and pestle, then pound in the lemongrass into the mixture for more flavor. If not, just mix well until the spices and lemongrass have incorporated. The thinner the lemongrass, the better.
    2 cloves garlic, 1 shallot or just a ¼ onion, 3 tablespoons lemongrass, ¾ tablespoon turmeric powder, ¾ tablespoon white granulated sugar, ½ teaspoon coriander powder, ½ teaspoon cumin powder, 2 tbsp squeezed lime, 1 pinch salt
  • Ensure you have gently squeezed out all the water in the thawed tofu.
    Then slice into sticks to make tofu satay.
    1 pack Firm Tofu - frozen and thawed
    tofu-cut-in-strips-for-tofu-satay
  • Add the tofu and coat gently with the rub. Place in a flat glass pan or food safe bag and brush the remaining rub over the tofu.
    Cover with plastic wrap or a lid. Marinate for at least 5 hours, or even overnight.
    The layer of marinade only has to be thin to get soaked up by the tofu, so no need to over coat and sauce everything. Be sure the rub is sitting on top of the tofu.
  • After marinating, remove the tofu and brush off the marinade so there are no bits and pieces of ingredients on the tofu.

In the Skillet

  • Preheat the pan over medium-high heat.
    One the pan is hot, add coconut oil. Wait a bit for the coconut oil to heat and run easily.
    1 tablespoon coconut oil
  • Add the tofu. It should quickly be sizzling.
    Let it be until the side that is down is slightly browned and seared on the edges. Flip and sear the other side.
    It takes a few minutes per side and the yellow color will deepen. Do not flip until the tofu until it is seared, and that way the tofu will easily lift and not be sticking.
    salt and pepper to taste
    skillet-tofu-satay-searing-in-pan
  • Remove the tofu strips from the pan and serve immediately or place on a wire rack to cool.
    tofu-satay-on-wire-rack
  • Serve with the peanut sauce on the side and plenty of very finely chopped basil or cilantro all over the skillet tofu satay.
    fine chopped basil or cilantro
    crisp-tofu-satay-with-basil-garnish

Peanut Sauce

  • Blend all sauce ingredients in a food processor until very well blended and smooth.
    ¼ cup natural, creamy peanut butter, 1 clove small garlic clove, ½ tbsp fresh ginger, 2 tbsps brown sugar or honey, 1 tbsp soy sauce, 3 tbsp water, 1 tbsp lime juice, 3 tsp rice vinegar, 1 tsp chili flakes

Notes

Notes:  Be sure that the frozen tofu has totally thawed out and the water pressed out in order to achieve crisp edges on the tofu.
Serving Suggestions:
Serve with rice, cucumber salad, pickled vegetables, or with Asian salad with mango.

Nutrition

Nutrition Facts
Skillet Tofu Satay with Quick Peanut Sauce
Amount per Serving
Calories
307
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
6
g
Sodium
 
540
mg
23
%
Potassium
 
470
mg
13
%
Carbohydrates
 
23
g
8
%
Fiber
 
2
g
8
%
Sugar
 
15
g
17
%
Protein
 
16
g
32
%
Vitamin A
 
205
IU
4
%
Vitamin C
 
3
mg
4
%
Calcium
 
79
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.