Tofu Satay Peanut Sauce

How to Make Tofu Satay Peanut Sauce

1. 1

   Step 1: Press, cube and marinate the tofu

   Press the block of extra-firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes. Toss the cubes with tamari, minced garlic, grated ginger and 1 tablespoon of the oil; let rest while you prepare the sauce (15 minutes total).

   For this step

   • 14 ozExtra-firm tofu
   • 2 clovesGarlic, minced
   • 1 tbspFresh ginger, grated
   • 2 tbspNeutral oil (vegetable or avocado)
   
2. 2

   Step 2: Make the peanut satay sauce

   In a bowl, whisk together the peanut butter, coconut milk, brown sugar and lime juice until smooth and glossy; add a splash of tamari from the marinade if you like more salt. If the sauce is too thick, whisk in a teaspoon or two of warm water or more coconut milk until it reaches a thick-dipping consistency. Taste and adjust balance with more lime for brightness or brown sugar for sweetness.

   For this step

   • 1/2 cupCreamy peanut butter
   • 1/2 cupLight coconut milk
   • 2 tbspBrown sugar (or maple syrup)
   • 2 tbspFresh lime juice
   
3. 3

   Step 3: Skewer and preheat the grill

   Thread marinated tofu cubes onto soaked bamboo or metal skewers, leaving a little space between pieces for even char. Preheat a grill or grill pan over medium-high heat and brush the grates with the remaining oil to prevent sticking.
4. 4

   Step 4: Grill the tofu skewers

   Place skewers on the hot grill and cook 3–4 minutes per side, rotating to get even char marks and heating through (about 10–12 minutes total). During the last few minutes, brush skewers lightly with a spoonful of the peanut sauce to caramelize the surface, being careful not to burn the sugars.
   
5. 5

   Step 5: Warm and reserve extra sauce

   Warm the remaining peanut sauce in a small saucepan over low heat or in the microwave for 20–30 seconds; keep a few tablespoons for basting and set the rest aside for serving. If the sauce thickened while heating, whisk in a little water or coconut milk to reach a pourable texture.
   
6. 6

   Step 6: Serve with garnish

   Arrange grilled tofu skewers on a platter, drizzle with the warmed peanut sauce and sprinkle with chopped roasted peanuts (and cilantro or lime wedges if desired). Serve immediately with extra sauce for dipping and steamed rice or a crisp cucumber salad on the side.

   For this step

   • 1/4 cupRoasted peanuts, chopped (for garnish)
   

1. Press the block of extra-firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes. Toss the cubes with tamari, minced garlic, grated ginger and 1 tablespoon of the oil; let rest while you prepare the sauce (15 minutes total).
2. In a bowl, whisk together the peanut butter, coconut milk, brown sugar and lime juice until smooth and glossy; add a splash of tamari from the marinade if you like more salt. If the sauce is too thick, whisk in a teaspoon or two of warm water or more coconut milk until it reaches a thick-dipping consistency. Taste and adjust balance with more lime for brightness or brown sugar for sweetness.
3. Thread marinated tofu cubes onto soaked bamboo or metal skewers, leaving a little space between pieces for even char. Preheat a grill or grill pan over medium-high heat and brush the grates with the remaining oil to prevent sticking.
4. Place skewers on the hot grill and cook 3–4 minutes per side, rotating to get even char marks and heating through (about 10–12 minutes total). During the last few minutes, brush skewers lightly with a spoonful of the peanut sauce to caramelize the surface, being careful not to burn the sugars.
5. Warm the remaining peanut sauce in a small saucepan over low heat or in the microwave for 20–30 seconds; keep a few tablespoons for basting and set the rest aside for serving. If the sauce thickened while heating, whisk in a little water or coconut milk to reach a pourable texture.
6. Arrange grilled tofu skewers on a platter, drizzle with the warmed peanut sauce and sprinkle with chopped roasted peanuts (and cilantro or lime wedges if desired). Serve immediately with extra sauce for dipping and steamed rice or a crisp cucumber salad on the side.