High Protein Tofu Satay
Make restaurant-style tofu satay in 25 min! 20 g plant protein per plate, vegan & gluten-free. Grill, bake, or air-fry with a creamy Thai peanut sauce.
Ingredients
- 200 grams Tofu
- 3 tbsp Peanut Butter
- 2 tbsp Soy Sauce
- 2 tbsp Sriracha Sauce
- 1/2 cup Coconut Milk
- 1 tbsp Tamarind Sauce
- 1 tbsp Maple Syrup
- 1 tbsp Lemon Juice
- 1 tbsp Oil
- 1 tsp Black Sesame seeds
- 1 tsp White Sesame Seeds
- 1 tsp Coriander leaves
Instructions
- Prep the Tofu: Cut the tofu into bite-sized pieces and set aside.
- Make the Sauce: In a bowl, combine peanut butter, soy sauce, sriracha, maple syrup, and tamarind sauce. Add coconut milk, and mix well. Stir in lemon juice and optional ginger and garlic if using.
- Cook the Tofu: Heat oil in a cast iron skillet. Skewer tofu pieces onto mini skewers and cook in the skillet until crispy on all sides.
- Add Sauce: Pour half of the peanut satay sauce over the tofu while it cooks, and sprinkle with coriander. Continue cooking until the tofu is well-coated and the sauce has thickened slightly.
- Finish and Serve: Top with toasted sesame seeds and serve over steamed rice or enjoy as is.
Notes
- Press the Tofu: Ensure you press the tofu to remove excess moisture for a crispier texture.
- Adjust the Spice: Taste the sauce and adjust the sriracha to your desired spice level before cooking.
- Garnish Generously: Don’t skimp on the sesame seeds and coriander—they add great flavor and texture.
- Sauce Consistency: If the sauce is too thick, add a splash of water or more coconut milk to loosen it.
Nutrition
Calories: 434kcalCarbohydrates: 21gProtein: 19gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.03gSodium: 1491mgPotassium: 382mgFiber: 3gSugar: 9gVitamin A: 25IUVitamin C: 13mgCalcium: 179mgIron: 4mg
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