Tofu Vegetable Satay With Peanut Sauce Recipes

TOFU SATAY WITH PEANUT SAUCE

Tofu Satay with Peanut Sauce image

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

Ingredients

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

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

TOFU-VEGETABLE SATAY WITH PEANUT SAUCE

Tofu-Vegetable Satay With Peanut Sauce image

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

Ingredients

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)

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.

TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)

Tofu Stir-Fry with Peanut Sauce (Vegan) image

This is a throwback recipe from when I was a hardcore vegan, but it's still one of my staples years later. It's healthy, filling, and full of flavor!

Provided by Julia Rose

Categories Main Dish Recipes Stir-Fry

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 (14 ounce) can light coconut milk
¼ cup peanut butter
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon lime juice
1 teaspoon sriracha sauce
½ teaspoon ground chile pepper
1 tablespoon olive oil
2 carrots, diced
1 red bell pepper, diced
1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes
4 garlic cloves, minced
2 tablespoons minced fresh ginger
4 cups baby spinach
1 ½ cups cooked brown rice

Steps:

Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms.
Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Fat 25.9 g, Fiber 4.9 g, Protein 16.7 g, SaturatedFat 8.3 g, Sodium 648.6 mg, Sugar 11.5 g

TOFU SATAY WITH PEANUT SAUCE

Tofu Satay With Peanut Sauce image

A great Bed and Breakfast recipe. Here's what the Innkeeper says, "This recipe is a very popular entrée or appetizer in our restaurant, the Ravens. The tofu is skewered and grilled, then served with a Thai-style peanut sauce." -Innkeeper, Stanford Inn by the Sea--Stanford Inn by the Sea, in Mendocino, CA. Enjoy!

Provided by Sharon123

Categories Soy/Tofu

Time 50m

Yield 3-4

Number Of Ingredients 15

Ingredients

1 (16 ounce) package firm teriyaki tofu (or plain tofu marinated in a little teriyaki sauce)
1 tablespoon canola oil
1/2 cup sliced red onion
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons minced fresh garlic
2 teaspoons red chili paste
1/4 cup rice vinegar
1 tablespoon white sugar
3 tablespoons brown sugar
1 tablespoon tamari soy sauce
salt, to taste
1 lime, juice of
1/4 cup cilantro leaf
1/2 cup coconut milk
3/4 cup crunchy peanut butter

Steps:

Cut tofu into 3 lengthwise slices. Grill tofu, with enough heat to leave grill marks, until crisp. Remove from heat and cut into long, wide strips.
Skewer on skewers and serve with peanut sauce.
For the peanut sauce: Heat oil in a large skillet over medium heat. Add onion and ginger; cook, stirring frequently, until browned. Add garlic and chile paste; brown lightly. Add rice vinegar, white and brown sugars, tamari, salt, lime juice and cilantro. Bring to a boil. Add coconut milk and return to boil. Purée in a blender or food processor. Return to heat and bring to a simmer. Slowly whisk in peanut butter until melted and combined.

Nutrition Facts : Calories 779.5, Fat 50.6, SaturatedFat 14, Sodium 684.8, Carbohydrate 65.4, Fiber 6.2, Sugar 51, Protein 27.1

PEANUT SAUCE VEGETABLE STIR FRY WITH TOFU

Peanut Sauce Vegetable Stir Fry With Tofu image

This comes courtesy of the Bob's Red Mill recipe collection. The original version called for serving over quinoa, but since I never have that available and suspect many others don't either, this version I'm posting simply calls for rice. Feel free to serve this over quinoa or whatever grain suits you; soba noodles would probably be great too. Personally, I always omit the mushrooms because of an allergy; the veggies are really just suggestions anyway, so adapt and experiment according to your needs. Chopped peanuts are nice added to this, too, for added crunch. NOTE: Cook time does not include cooking of the rice, since that will vary according to the kind you use.

Provided by Lynne M

Categories Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon oil
1 small head broccoli, chopped
1 small red bell pepper, chopped
5 medium mushrooms, sliced
1 (12 -14 ounce) package extra firm tofu, cubed
1/2 cup hot water
1 tablespoon vinegar
2 tablespoons soy sauce
1/2 cup peanut butter
cayenne pepper, to taste
3 cups cooked rice

Steps:

In a small bowl, combine peanut butter, hot water, vinegar, soy sauce, and cayenne pepper. (Don't worry if sauce is not entirely blended; heat will melt the peanut butter into a smooth texture when added to wok.).
Heat oil in large skillet or wok over medium-high heat. Sauté broccoli, pepper, mushrooms, and tofu for 5 minutes.
Pour peanut sauce over vegetable-tofu mix. Simmer for 3-5 minutes, or until vegetables are tender and crisp.
Serve over rice, and enjoy!

Nutrition Facts : Calories 529, Fat 24.2, SaturatedFat 4.7, Sodium 714, Carbohydrate 60.1, Fiber 7.8, Sugar 7.4, Protein 24.5

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