Description
This easy tofu satay is marinated in a rich coconut curry sauce then pan seared to crisp perfection without any binders! Served with a 5 minute creamy peanut sauce that makes this tofu satay SO dippable and hard to resist! The perfect simple weeknight dinner or even easy appetizer for a crowd!
Ingredients
Scale
Tofu Marinade:
- 1 block extra or super firm tofu, drained
- 1/2 cup (120 mL) coconut milk, canned
- 1/4 cup (60 mL) teriyaki sauce or coconut aminos-based teriyaki sauce
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp red or green curry paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp cooking oil, preferably sesame oil
Peanut Sauce:
- 3/4 cup (194 g) creamy peanut butter
- 1/2 cup (120 mL) coconut milk, canned
- 1/4 cup (60 mL) teriyaki sauce or coconut aminos-based teriyaki sauce
- 2 tbsp soy sauce
- 1 tbsp red or green curry paste
- 1 tbsp maple syrup
Finishes:
- 1-2 tbsp chopped parsley
- 1-2 tbsp chopped peanuts
- White rice, steamed vegetables to serve
Instructions
- Mix the marinade: In a large container, whisk together the coconut milk, teriyaki sauce, ketchup, soy sauce, rice vinegar, curry paste, garlic powder and onion powder. Tear up the tofu into 1/2-1″ pieces and place them into the marinade. Secure the lid and shake the container to evenly coat the tofu.
- Marinate: Allow the tofu to marinate for at least 30 minutes, or even overnight.
- Cook: Heat a large cooking skillet with 1 tbsp cooking oil on medium-high heat. You can either skewer 4 pieces each onto a cooking skewer or simply cook the tofu pieces directly in the pan without the skewers. Whichever option you choose, place the tofu into the pan to begin to sear. Pour the marinade into the pan as well, and let the tofu cook on each side for 4-5 minutes, or until it begins to brown. Toss and rotate to continue cooking evenly, about 10-15 minutes total. Once cooked, remove the tofu pieces or skewers from the pan and onto a plate, and set aside.
- Make the peanut sauce: In a high-speed blender, blend the peanut sauce ingredients together until creamy. You can make your sauce thicker by adding less coconut milk, or thinner by adding more.
- Serve and enjoy! Spoon the sauce into serving ramekins, plate with the tofu satay and top with chopped fresh parsley and peanuts. Serve alongside rice and/or steamed veggies, and enjoy!
Notes
Storage: Store any leftovers in an airtight container and in the fridge for up to 5 days.
Soy free: Use coconut aminos-based soy alternative products, along with pumpkin seed or pea “tofu.”