Peanut Tofu Satay

While living in Kyoto, my husband and I often went to a vegan cafe called Proverbs 15:17. Their food is amazing, so if you are ever in Kyoto, I recommend that you give it a try. One of my favorite dishes at Proverbs was their “Peanut Satay”. Their satay is made from “veggie meat” (probably okara, based on the texture), but I make mine from tofu because it’s more readily available here.

Peanut Tofu Satay


Peanut Tofu Satay
Makes 2-3 servings, and about 3 cups of peanut sauce

1- 15 oz container of momen (firm) tofu, drained
Cornstarch and peanut oil, for panfrying
Sliced green onions for garnish

For the marinade:
¼ c finely minced or sliced lemongrass
3 tbs finely minced garlic
3 tbs finely minced ginger
3 tbs thinly sliced green onions
1 tbs black pepper
1 tsp salt

For the peanut sauce:
1 c coconut milk
1 c creamy peanut butter
2 tbs Sriracha (chili paste)
2 tsp sugar
½ c vegetable stock
¼ c soy sauce
¼ c lime juice

Cut the tofu into 12-16 pieces. Place all of the marinade ingredients in a food processor and blend to make a paste. Place the tofu in a plastic or glass container and rub with the marinade. Refrigerate for 6-8 hours. If you are in a hurry, you can marinate for one hour at room temperature. Meanwhile, mix together the peanut sauce ingredients and set aside.
After the tofu has marinated, add about ¼ cup of cornstarch to the container and shake to coat the tofu. Lightly coat a large skillet with peanut oil, and fry tofu on all sides over medium-high heat.

Remove from heat, and pour over the peanut sauce. Sprinkle each serving with sliced green onions.

The leftover peanut sauce tastes great on noodle dishes and stirfry.

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Categories: Main Dish | Leave a comment

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