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Tofu Satay with Peanut Sauce

Tofu Satay with Peanut Sauce

One of our favorite dishes at Thai restaurants when we can find it is tofu satay. Here is a crispy version you can make at home with a minimum of oil. If you have a nonstick pan or an Air Fryer, you can make it with no oil at all, but for my recipe, I used a cast-iron skillet and a small amount of oil. I recommend making this with super firm tofu: that is the tofu that is not packed in water. (This is an example.) You can find it at Trader Joe’s or Whole Foods. If you don’t have access to either of those grocery stores or super-firm tofu, get extra-firm and press it to remove all water and make it denser. Second, what really makes the peanut sauce come alive with flavor is the ginger juice. To get ginger juice, simply grate your ginger and squeeze the grated pieces into your peanut sauce.  


Tofu Satay with Peanut Sauce
16 oz. super firm tofu
2 tablespoons low-sodium tamari or soy sauce
2 tablespoons cornstarch
1/2 tablespoon coconut oil
cup smooth, natural peanut butter
1/3 cup full-fat coconut milk
1 tablespoon fresh lime juice
1 tablespoon tamari
2 teaspoons crushed garlic
1 tablespoon ginger, grated and squeezed into the sauce
As much water as you need to achieve desired consistency

Cut the tofu into large squares or into rectangles. On a cookie sheet or flat pan, spread out your tofu and pour the tamari over it. Move the tofu around with a spatula so it is all coated with the tamari. Let marinate for 30 minutes or so. While the tofu is marinating, make your peanut sauce. In a medium bowl, stir together the peanut butter, coconut milk, lime juice, tamari, garlic, ginger juice and water until you have a smooth consistency. Sprinkle the cornstarch over the top of the tofu. Toss to coat all the tofu with the cornstarch.

Heat tablespoon coconut oil in your favorite tofu pan (could be a wok or cast-iron skillet, for example) and coat the bottom of the pan. Heat for a minute over medium heat, then add the tofu in a single layer. Cook for about five minutes then turn each piece to the other side. (I used a fork for this.) Cook another five minutes or so. You should have crispy edges on your tofu. Plate or serve on skewers with peanut sauce.

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