MONDAY MORNING RECIPE POST - TOFU PEANUT SATAY

 This was made several weeks ago and was in my draft folder. I originally found it on Instagram and if you are a member and would like to take a look, you can see a quick version of the recipe in motion at this link. An excellent dish, the first Thai meal we had fixed for a while, and looking forward to trying it again.

3 heaping tablespoons of peanut butter

2/3 cup of coconut milk

2 tablespoons maple syrup

1 to 2 tablespoons of sriracha 

(the amount depends on how spicy you like it 

you could leave it off if you prefer)

1 tablespoon sesame oil

3 tablespoons soy sauce (we used low sodium)

2 tablespoons grated garlic

1 tablespoon grated ginger

2 limes, one juiced to add to the cooking process,

and 1 lime sectioned for garnish

1 block extra or super firm Tofu, 

drained, dried and cut into 16 evenly sized cubes

Oil, salt and pepper as needed (we left the salt out, tasted great)

1 handful of cilantro, finely chopped

2 green onions (scallions), thinly sliced on the bias

1/2 cup crushed peanuts

1 tablespoon black and white sesame seeds

1 tablespoon chili oil crisp

Rice for serving

4 Skewers for Tofu Cubes

In a large bowl, whisk together the peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, 1 large pinch salt, black pepper to taste, garlic, ginger and juice of 1 lime. Set aside until needed.

Heat a cast iron pan over medium-high heat and allow to heat up for 2-3 minutes.

Place 4 cubes tofu on each small skewer.

Add 3 to 4 tablespoons of neutral oil (we used avocado oil and just enough to cover the bottom of the pan). 

Sear the tofu cubes in the oil.

Season the tofu in the pan with a large pinch of salt (we left this out) and pepper to taste. 

Sear on all four sides of the tofu for 1 to 2 minutes per side, or until each side is golden brown.

Pour half the peanut sauce over the tofu in the pan. 

Continue to flip the tofu searing for another 1 to 2 minutes on each side, until it has reached the color and texture you like.

Serve tofu skewers over rice and garnish with the remaining peanut sauce, cilantro, green onions/scallions, crushed peanuts, sesame seeds and chili crisp.  Squeeze juice from the remaining lime sections on top. 

We don't have skewers and instead cubed the tofu and cooked in the pan separately, searing on all sides like we normally do. We followed the recipe exactly after these changes.

There were enough for four servings and we will have the other two tomorrow for lunch or dinner.

I think that's about it.