Grilled Tofu With Peanut Sauce Recipes

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TOFU SATAY WITH PEANUT SAUCE

Indonesian-style vegan satay marinade seasons skewered chunks of tofu before they're grilled. Serve with peanut sauce to replicate this Asian street food as an appetizer or, if desired, serve over rice for a meal.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 15



Tofu Satay with Peanut Sauce image

Steps:

  • Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
  • Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
  • Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
  • Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
  • Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

Nutrition Facts : Calories 321.7 calories, Carbohydrate 19.9 g, Fat 22.9 g, Fiber 2.5 g, Protein 13.2 g, SaturatedFat 11.8 g, Sodium 1325 mg, Sugar 11.9 g

¾ cup coconut milk
2 tablespoons sweet soy sauce (kecap manis)
1 tablespoon curry paste
1 ½ teaspoons ground turmeric
1 teaspoon grated fresh ginger
1 tablespoon vegan fish sauce substitute
2 (8 ounce) containers extra-firm tofu, pressed and drained
4 (8-inch) bamboo skewers
3 tablespoons creamy natural peanut butter
3 tablespoons coconut milk
3 tablespoons chili-garlic sauce
2 tablespoons sweet soy sauce (kecap manis)
2 ½ tablespoons lime juice
1 teaspoon freshly grated ginger
4 lime wedges

GRILLED TOFU AND BROCCOLI WITH PEANUT SAUCE

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12



Grilled Tofu and Broccoli with Peanut Sauce image

Steps:

  • Whisk the coconut milk, soy sauce, chili-garlic sauce, ginger, brown sugar and a pinch each of salt and pepper in a small bowl. Firmly press the tofu dry with paper towels, cut into eight 1/2-inch-thick slabs, then firmly press dry again. Arrange in a small baking dish and pour half of the coconut milk mixture over the top; turn to coat. Refrigerate 30 minutes to 1 hour.
  • Meanwhile, whisk the peanut butter and vinegar into the remaining coconut milk mixture until smooth; season with salt and pepper and set aside for serving.
  • Preheat a grill to medium high. Oil the grates. Trim the broccoli and peel the stalks; slice into thin spears. Toss with the vegetable oil; season with salt.
  • Grill the broccoli, turning occasionally, until lightly charred and crisp-tender, 10 to 15 minutes. Remove the tofu from the marinade and pat dry; season with salt. Grill the tofu, lightly brushing occasionally with the marinade, until well marked, about 2 minutes per side. Serve the tofu and broccoli with the peanut sauce. Sprinkle with sesame seeds.

3/4 cup canned unsweetened coconut milk, stirred well
2 tablespoons low-sodium soy sauce
2 teaspoons chili-garlic sauce
2 teaspoons grated fresh ginger
1 teaspoon packed light brown sugar
Kosher salt and freshly ground pepper
1 14-ounce block firm tofu, drained
1/3 cup creamy peanut butter
1 tablespoon rice wine vinegar
2 tablespoons vegetable oil, plus more for the grill
1 head broccoli
Sesame seeds, for topping

GRILLED TOFU WITH PEANUT SAUCE

Make and share this Grilled Tofu With Peanut Sauce recipe from Food.com.

Provided by dicentra

Categories     Soy/Tofu

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9



Grilled Tofu With Peanut Sauce image

Steps:

  • Cut tofu into eight ½ inch thick triangles.
  • Marinate for one hour in soy sauce, orange juice concentrate and brown sugar.
  • Grill or broil until browned.
  • Puree veggie broth, peanut buutter, brown sugar and ginger.
  • Sprinkle tofu with sliced scallions and serve with the peanut sauce.

Nutrition Facts : Calories 152.6, Fat 8.4, SaturatedFat 1.5, Sodium 550.2, Carbohydrate 11.4, Fiber 0.9, Sugar 8.8, Protein 10.8

1 lb tofu
2 tablespoons soy sauce
2 tablespoons orange juice concentrate
1 tablespoon brown sugar
1/4 cup vegetable broth
2 tablespoons peanut butter
1/2 teaspoon brown sugar
1/4 teaspoon ground ginger
sliced scallion

GRILLED OR ROASTED TOFU SATAY

Provided by Food Network

Categories     appetizer

Yield Serves 6

Number Of Ingredients 14



Grilled or Roasted Tofu Satay image

Steps:

  • Combine the marinade ingredients in a large bowl. Add the dry tofu and red pepper and toss gently with a rubber spatula to coat evenly. Let marinate 30 minutes or up to 8 hours. Refrigerate if longer than 1 hour.
  • Prepare the grill or preheat the oven to 450 degrees.
  • To make the sauce, place all the sauce ingredients in a food processor and blend until smooth. Pour into a decorative serving bowl.
  • Remove about 1/3 cup of the sauce and drizzle it over the tofu. Use the rubber spatula to toss the tofu gently with the sauce. If you are grilling the satay, thread the tofu and red peppers on skewers. (Bamboo skewers must be soaked for 30 minutes.) If you are roasting the tofu in the oven, place it in 1 layer in a large, shallow baking dish such as a 9 x 13-inch lasagna pan. Use 2 pans if one pan isn't large enough.
  • Cook the tofu on the hot grill at least 20 minutes, turning it occasionally, or roast in the oven for 25 minutes. The tofu is done when it is a deep golden brown. Let the tofu cool to room temperature before serving. Serve alongside a bowl of sauce for dipping.
  • Tip: Canned coconut milk sometimes separates so that there is a thick, pasty mass at the top of the can and thin liquid on the bottom. Also, if the can has been kept in a cool cupboard, the milk will appear solid rather than liquid. In either case, stir the coconut milk before measuring it. Once heated, the coconut milk will thin out.

2 tablespoons tamari soy sauce
2 tablespoons Asian sesame oil
2 tablespoons sherry
2 pounds extra-firm tofu, sliced 1 inch thick and patted very dry, then cut into 1-inch cubes and patted again
1 red bell pepper, cut into 1-inch squares
3/4 cup canned coconut milk (see Tip)
1/2 cup natural-style peanut butter, smooth or chunky
2 garlic cloves, minced
1 1/2 teaspoons curry powder
1 1/2 tablespoons brown sugar
1 tablespoon lime juice
1 tablespoon canola oil
1 1/2 tablespoons tamari soy sauce
Dash cayenne pepper

TOFU-VEGETABLE SATAY WITH PEANUT SAUCE

Caramelized pineapple, tofu and vegetables take center stage in these vegan satay, which are inspired by Indonesian charcoal-grilled skewers. Here, the smoky satay are glazed with sweet and sticky kecap manis, a fermented sweet soy sauce (see Tip), which also flavors the peanut sauce along with garlic, shallots and chile. The sauce is meant to be generously poured over the satay to serve, but any leftovers will last for one week in the refrigerator. The sauce thickens over time, so loosen it with extra water as needed. Serve the satay and peanut sauce with steamed rice or noodles, and a side of stir-fried greens or roast potatoes. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Lara Lee

Categories     vegetables, appetizer, main course

Time 45m

Yield 24 skewers (4 to 6 servings)

Number Of Ingredients 13



Tofu-Vegetable Satay With Peanut Sauce image

Steps:

  • Prepare the satay: Place the tofu in a folded dish towel and gently press to remove excess liquid. Cut tofu into 1-inch cubes.
  • Cut the thicker white and light green stalks of the scallions into 1-inch pieces. Thinly slice the thinner, dark green scallion stalks on the diagonal and reserve for the garnish.
  • Make the peanut sauce: Heat 1 tablespoon oil in a large skillet over medium-high. Add shallots, chiles and garlic, and cook, stirring occasionally, until softened, 4 to 5 minutes. Transfer to a food processor or blender. Add the peanut butter, 5 tablespoons kecap manis and ⅓ cup plus 1 tablespoon water, and blend until almost smooth. (It makes about 1 ½ cups.) Transfer sauce to a small bowl. (If the sauce thickens, add more water by the tablespoon until it is pourable.)
  • Assemble the satay: Place a cube of eggplant onto a bamboo skewer, followed by a piece of pineapple, bell pepper, scallion, tofu and another piece of eggplant. Repeat with the remaining skewers.
  • Heat the grill or a griddle pan over high. Use a pastry brush to dab the 1/4 cup oil all over the skewers. Once hot, line the skewers on the grill or griddle pan, working in batches as needed. Cook for 10 to 12 minutes, turning every 2 to 3 minutes with a metal spatula or tongs, until the eggplant is cooked through. Transfer to a plate.
  • Prepare the glaze: Mix 4 tablespoons kecap manis with the remaining 2 tablespoons oil. Brush the glaze all over the skewers.
  • Pool about 1 cup peanut sauce onto a large serving plate, spreading it close to the edges of the plate. Lay the cooked skewers on top, then spoon the remaining peanut sauce on top. Drizzle lightly with 1 tablespoon of kecap manis, and garnish with the sliced scallions.

1 (14-ounce) package firm tofu, drained
5 large scallions
1 large eggplant (about 1 pound), cut into 1-inch cubes
1/2 large (4-pound) pineapple, peeled, cored and cut into 1-inch cubes
1 large red bell pepper, cut into 1-inch pieces
24 (8-inch) bamboo skewers, soaked overnight (or at least 30 minutes)
1/4 cup neutral oil, such as canola
3 tablespoons neutral oil, such as canola
2 medium shallots, peeled and sliced
4 long, red, medium-spicy chiles (such as serrano, cayenne or finger chiles), sliced and seeds removed, if you prefer less heat
6 garlic cloves, peeled and sliced
2/3 cup/150 grams crunchy peanut butter, natural or conventional
10 tablespoons kecap manis (see Tip)

TOFU WITH PEANUT-GINGER SAUCE

If you don't feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.

Provided by Martha Rose Shulman

Categories     easy, lunch, quick, appetizer

Time 10m

Yield 1/2 to 2/3 cup

Number Of Ingredients 7



Tofu With Peanut-Ginger Sauce image

Steps:

  • In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).

3 tablespoons creamy unsalted, unsweetened peanut butter
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 to 2 teaspoons light brown sugar, to taste
1 1/2 teaspoon ginger juice (grate 1 tablespoon ginger, wrap in cheesecloth and squeeze)
Cayenne to taste
2 to 4 tablespoons warm water

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