Satay Grilled Tofu and Peppers
Extra firm tofu
½ cup(s), or other brand
¼ cup(s), warm
Red bell pepper
6 medium, cut into 4 large pieces each
⅛ tsp(s), or to taste
⅛ pinch(es), or to taste
¼ cup(s), fresh, chopped
1¼ oz, dry-roasted, salted, chopped
- Slice tofu widthwise into 8 even slices, approximately 1/2-inch-thick each. Lay a double layer of paper towels on a flat surface; place tofu on top in an even layer to dry. Place a double layer of paper towels on top and gently press to remove additional moisture.
- In a shallow bowl, combine satay sauce with warm water. Carefully dip tofu slices in sauce mixture and place in a single layer in a container to marinate at least 15 minutes at room temperature or up to 24 hours in refrigerator; reserve remaining marinade in a separate container.
- Preheat grill. Off heat, place peppers in a grill basket (or skewer them); liberally coat both sides of peppers with cooking spray and season to taste with salt and pepper. Grill peppers until softened and charred, flipping once, approximately 8 to 10 minutes; set aside.
- Meanwhile, place tofu on grill and press down gently with a spatula to sear; grill until satay sauce crusts and grill marks are evident, about 5 minutes per side.
- To serve, plate tofu slices with pepper slices and drizzle with reserved satay sauce; sprinkle with peanuts and mint.
- Yields 2 tofu slices, 6 pepper pieces, 1 tablespoon sauce, 1 tablespoon mint and 1 tablespoon peanuts per serving.