Updated 01/09/2009: I just wanted to say I’m updating this recipe to include a new way of preparing the tofu. It turned out so super good.
I found the basis for this dish on AllRecipes.com, but made quite a few modifications to it. Here is my recipe, with pictures.
Let me just say this turned out amazingly tasty, without even marinating the tofu this time. I think next time I might even do that just because I can.
Peanut Tofu Satay Marinade
- 1 pkg firm tofu, cut into 3/4″ cubes
- 2/3 cup Bragg’s Liquid Soy Seasoning
- 1/3 cup sugar
- 2 T oil
- 2 T ketchup
- 1 t sesame oil
- 1/2 tsp ginger powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 – 1 cup cornstarch
Peanut Tofu Satay Sauce
- 1/2 cup chopped green onion
- 1 1/2 tsp olive oil
- 1 tsp sesame oil
- 2 tsp Bragg’s Soy Seasoning
- 2 Tbsp grated fresh ginger
- 1/2 cup coconut milk
- 1/4 cup peanut butter (chunky recommended, I used smooth)
- 1/2 tsp – 1 tsp dried red chili flakes
Cut tofu into cubes but keep in orginal brick shape. Press out for 30 minutes.
In a sealed dish mix the first amount of Braggs, sugar, oils, ketchup, ginger, garlic and onion powders. Whisk to dissolve the sugar. Place the cubes of tofu in the mixture and cover. Toss to coat evenly. Let sit at least 1 hour in the fridge. Put cornstarch in a shallow dish for coating tofu cubes.
Heat vegetable oil in a skillet over med-hi heat. Squeeze the marinated tofu cubes then toss in the cornstarch. Place in a sieve and shake off excess cornstarch. Fry up the tofu in the hot oil. It will get browned and crunchy. Remove from skillet to a paper towel to absorb any excess oil. Reserve.
Heat olive oil and sesame oil in the same a skillet over medium high heat. Add green onions and saute 1 minute. Add tofu slices and saute 4 minutes. The goal is to crisp up the tofu as much as possible. Add 1 tsp of Bragg’s half way during cooking. Whisk 1 tsp Braggs with coconut milk and peanut butter. Add ginger to the skillet and stir gently. Pour over peanut butter mixture and gently toss. Sprinkle red chili flakes and stir gently to combine. Remove from heat and serve immediately.
- When I made this, I used too much oil so the recipe as written has already been adjusted for this.
- I recommend whirring up the coconut milk, Braggs and peanut butter with an immersion blender. I just used a wire whisk today and it was a tad gloopy, not smooth.
- Adjust chili flakes to your desired heat level. Also, you can reduce the amount of fresh ginger if you are not into spicy or gingery foods. I find it needs a bit of kick to cut thru the peanut and coconut sauce. It balances quite nicely the way the recipe is written.
- If you don’t use chunky peanut butter, sprinkle chopped peanuts on top for crunch. The texture needs it. I used smooth and didn’t have peanuts and that lack of crunch was my only disappointment in this dish.
- I think the sauce, either with or without the tofu would be excellent over rice vermicielli noodles. If you are going to try making it with the tofu, I would recommend doubling the sauce as it coats the tofu just nicely, but wouldn’t be enough to coat noodles too.