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Tofu Satay with Peanut-Mint Sauce

This fun vegetarian dish is a hit during BBQ season. Grill up tofu and pair it with a delicious peanut-mint sauce for a treat even the meat eaters will want to get their hands on.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer
Cuisine: American, bbq, Vegetarian
Servings: 4 servings

Ingredients

  • 1- 14 oz package extra firm tofu
  • 1/2 cup bottled satay sauce such as Lee Kum Kee
  • 6 red peppers
  • 1/2 cup chopped salted peanuts
  • 1/2 cup chopped mint

Instructions

  • Slice tofu widthwise into 8 even slices (approximately ½” thick). Place on double layer paper towels to dry. Place a 2nd double layer of paper towels on top and gently press to remove additional moisture. Mix satay sauce with ¼ cup warm water to thin. 
  • Dip tofu slices gently in satay sauce and place in single layer in a container to marinate – reserve remaining marinade in a separate container. (Note – tofu can marinate at least 15 minutes or up to 24 hours. Cut tops and bottoms off peppers and remove core.  
  • Slice each pepper into 4 even pieces (net 24 pepper slices). Place peppers in single layer on cookie sheets. Spray both sides liberally with cooking spray and season with salt and pepper. 
  • Spray grill with cooking spray and preheat to med-high. Grill peppers until softened and charred, approximately 4-5 mins per side. Set aside on cookie sheet.
  • Place tofu diagonally on grill. Press down gently with spatula to sear. Grill approximately 5 minutes per side, until satay sauce crusts and grill marks are evident. Assemble 4 plates by alternating 2 pepper slices and 1 tofu slice in a fan-shape across plate. (Each serving will have a total of 6 pieces of grilled pepper and 2 tofu slices.) 
  • Drizzle each with reserved satay sauce and sprinkle with peanuts and mint.

Notes

I don't usually don't have problems tossing the tofu right on the grill but if yours is sticking, spray a large piece of aluminum foil well with cooking spray, place on grill and continue as directed.

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