- 14 oz extra firm tofu
- 1/2 cup(s) A Taste of Thai Peanut satay sauce, or other brand
- 1/4 cup(s) water, warm
- 6 medium sweet red pepper(s), cut into 4 large pieces each
- 4 spray(s) cooking spray
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1/4 cup(s) unsalted dry roasted peanuts, chopped
- 1/4 cup(s) spearmint, fresh, 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.
Serving size: 2 tofu slices, 6 pepper pieces, 1 Tbsp sauce, 1 Tbsp mint and 1 Tbsp peanuts
- We didn’t have problems tossing the tofu right on the grill but if yours is sticking, grill it on a large piece of aluminum foil well-coated with cooking spray.