Photo of Satay Grilled Tofu and Peppers by WW

Satay Grilled Tofu and Peppers

Smartpoints value per serving
Total Time
25 min
15 min
10 min
Tofu grills up beautifully for a flavorful vegetarian entrée. The spicy sauce is tempered by the sweet grilled peppers.


extra firm tofu

14 oz

A Taste of Thai Peanut satay sauce

½ cup(s), or other brand


¼ cup(s), warm

sweet red pepper(s)

6 medium, cut into 4 large pieces each

cooking spray

4 spray(s)

table salt

tsp, or to taste

black pepper

tsp, or to taste

unsalted dry roasted peanuts

¼ cup(s), chopped


¼ cup(s), fresh, chopped


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, plate tofu slices with pepper slices and drizzle with reserved satay sauce; sprinkle with peanuts and mint.
  6. 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.

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