Satay Grilled Tofu and Peppers
- Total Time
Tofu grills up beautifully for a flavorful vegetarian entrée. The spicy sauce is tempered by the sweet grilled peppers.
extra firm tofu14 oz
A Taste of Thai Peanut satay sauce½ cup(s), or other brand
water¼ cup(s), warm
sweet red pepper(s)6 medium, cut into 4 large pieces each
cooking spray4 spray(s)
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
unsalted dry roasted peanuts¼ cup(s), chopped
spearmint¼ cup(s), 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