Tofu Satay with Peanut Sauce
1 pkg or less extra firm or firm tofu
soy sauce
sesame oil
rice vinegar
garlic 1 clove
ginger
crunchy natural peanut butter
chili flakes or chili sauce
bamboo skewers (optional)
Drain and press the firm or extra firm tofu. Cube the pressed tofu into half inch cubes (or any size you like, your preference). Set aside.
Tofu Marinade: 4 tablespoons of soy sauce, 1 tablespoon of ginger (grated/ if using powder ginger reduce to about 1 teaspoon or 1/2 teaspoon, to your taste)
Pour marinade over cubed tofu in plastic bags or a baking dish. (I use plastic bags so I can lightly shake it up to coat it evenly). Let cubed tofu marinate for an hour. (In a pinch I have let the tofu marinate for 10 minutes while I make the peanut sauce.)
Remove tofu from marinade and fry in 2 tablespoons of sesame 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. (Tart and salty, sooo good)
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.
If serving for guest, place 3-5 tofu pieces of bamboo skewers and the peanut sauce in serving dishes for dipping. (I just eat mine with a fork and dip from the mug with a crisp salad on the side for dinner or lunch.)
Enjoy, hot and fresh (the dish does not re-heat well…the tofu or the sauce.)
SO HOW'D IT GO?
wasn't a hit with my newly-vegetarian 5 year old and my carnivore son.
I've had problems frying tofu (especially wet) so i tossed it with cornstarch to get a crispy outside. My oil was too hot, and the marinade created a burned flavor.
I also decreased the soy sauce in the peanut sauce based on the above comments; added water and some honey to counteract the saltiness.
This recipe is a good idea in theory, but requires a lot of creative modifications for a good meal.
Not bad. WAAAAYYYY too salty, I wound up adding some molasses to help cut the saltiness. Wound up heating the tofu in te sauce and serving over rice with some broccoli, next time I will use much less soy.
After reading this comment I cut a tablespoon of salt from the marinade and it turned out just right.
Well, I liked my version of this. I like my tofu really firm, so I didn't marinate it, and just fried it in a little oo. I made my sauce with 2 tbs crunchy PB, 2 tbs soy, 2 tbs seasoned rice vinegar, 4 garlic cloves, and a little chili sauce. I also added some water to make it saucier. I sauteed some green beans and mushrooms in sesame oil, and added the sauce to everything. I served it over some pilaf that has rice, lentils, and black eyed peas! I think the satay is a good idea for another time. : )
very nice but incredibly salty. i guess that just shows how taste differs. I ate this in rice paper spring rolls, using the peanut sauce as dipping sauce. very very nice.
Not bad. WAAAAYYYY too salty, I wound up adding some molasses to help cut the saltiness. Wound up heating the tofu in te sauce and serving over rice with some broccoli, next time I will use much less soy.