Cooked - Vegan Peanut Tofu Satay - New Recipe

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Vegan Peanut Tofu Satay

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1

3 heaping tbsp peanut butter

⅔ cup coconut milk

2 tbsp maple syrup

1 to 2 tbsp sriracha (depending on spice preference)

1 tbsp sesame oil

3 tbsp soy sauce

2 tbsp grated garlic

1 tbsp grated ginger

1 lime, juiced

1 block extra or super firm tofu, drained, dried, & cut into 16 evenly sized cubes

Oil, salt, & pepper as needed

1 handful cilantro, finely chopped

2 scallions, thinly sliced on the bias

½ cup crushed peanuts

1 tsp white & black sesame seeds

1 tbsp chili crisp oil

Rice for serving

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.
Heat a cast iron pan over medium-high heat and allow to heat up for 2-3 mins.
Place 4 cubes tofu on each small skewer.
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.
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.
Serve tofu skewers over rice and finish with extra peanut sauce, cilantro, scallion, crushed peanuts, sesame seeds, and chili crisp.

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