- 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
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.
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.