Peanut Tofu Satay Skewers
Ingredients
- 3 heaping tbsp peanut butter
- 2/3 cup coconut milk
- 2 tbsp maple syrup
- 1 to 2 tbsp sriracha
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp grated garlic
- 1 tbsp grated ginger
- 1 lime, juiced
- 1 block extra or super firm tofu, drained, dried, & cut into 16 evenly sized cubes
- oil, salt, & pepper as needed
- 1 handful cilantro, finely chopped
- 2 scallions, thinly sliced on the bias
- 1/2 cup crushed peanuts
- 1 tsp white & black sesame seeds
- 1 tbsp chili crisp oil
- rice for serving
Preparation
In a large bowl, whisk together the peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, 1 large pinch salt, black pepper to taste, garlic, ginger, and lime juice, then set aside.
Heat a cast iron pan over medium-high heat and allow it to heat up for 2-3 minutes.
Place 4 cubes of tofu on each small skewer.
Add 3-4 tbsp neutral cooking oil to the pan and sear the tofu.
Season the tofu in the pan with a large pinch of salt and black pepper to taste.
Sear the tofu on all four sides for about 1-2 minutes per side, or until each side is golden brown.
Pour half the peanut sauce over the tofu in the pan.
Continue to flip the tofu and sear for another 1-2 minutes per side, or until desired texture and color.
Serve the tofu skewers over rice and finish with extra peanut sauce, cilantro, scallion, crushed peanuts, sesame seeds, and chili crisp.
