Peanut Satay Pan Fried Tofu Recipe

Ever transformed a humble block of tofu into a crispy, flavor-bursting delight? This Peanut Satay Pan Fried Tofu is your ticket to a mouthwatering culinary adventure, where creamy peanut goodness meets zingy lime and a hint of heat, turning simple ingredients into a meal that feels like a Friday night treat.

Savor my Peanut Satay Pan-Fried Tofu. It takes firm tofu to a place of creamy goodness that you might have thought only existed for peanut butter, thanks to a lovely blend of the two (and soy sauce) that you won’t want to skip.

added richness comes from coconut milk, and I stir in maple syrup for secret, not-so-sweet sweetness. Lots of fresh cilantro makes for the perfect garnish.

Ingredients

• Firm tofu: Packed with protein, offers a great meat alternative.
• Creamy peanut butter: Rich in healthy fats, adds a luscious, nutty flavor.
• Lime juice: Provides a zesty tang, enhancing the dish’s freshness.
• Ginger: Adds warmth and spice, known for anti-inflammatory properties.
• Garlic: Delivers pungent aroma and flavor, boosts immune system health.
• Cayenne pepper: Optional heat, can boost metabolism and aid digestion.
• Coconut milk: Creamy, adds a subtle sweetness and richness.
• Chopped peanuts: Crunchy garnish, offers plant-based protein and texture.

Ingredient Quantities

• 1 block (14 oz) firm tofu
• 2 tablespoons vegetable oil for frying
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 2 teaspoons maple syrup or honey
• 1 teaspoon ginger, grated
• 1 clove garlic, minced
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/4 cup coconut milk
• 2 tablespoons water
• 2 tablespoons chopped fresh cilantro for garnish
• 2 tablespoons chopped peanuts for garnish

How to Make this

1. Take the tofu out of the package and get rid of any excess moisture. Wrap it in a couple of paper towels, and then put something heavy on top of it to press out even more water from the tofu. Let it sit like this for 15-20 minutes.

2. As the tofu is pressed, ready the sauce for peanut satay. In a bowl, combine components of the peanut sauce—peanut butter, soy sauce, lime juice, and either maple syrup or honey. With a spoon or spatula, mix until well blended. Then, if you have it, stir in some coconut milk and a little water to achieve a smooth and creamy consistency.

3. After the pressing of the tofu is accomplished, it is to be sliced into small, cube- or rectangle-type pieces that are as large or small as you desire.

4. In a non-stick skillet, over medium-high heat, add the vegetable oil. Once the oil is hot, carefully add the tofu pieces, ensuring they are in a single layer. You will have to do this in batches if you have a lot of tofu, as you want the pieces to have plenty of space. Cooking them this way allows them to get as golden brown and crisp as they can get. You want to cook them for about 3-4 minutes on each side. Adjust heat as necessary to avoid burning.

5. Move the fried tofu to a plate that has been lined with paper towels to catch any excess oil. That oil, however, is not to be confused with deliciousness; the tofu will taste wonderful whether or not you can see faint glistening on the surface. You should serve this crispy tofu as an appetizer with the dipping sauce of your choice, or you could also serve it over rice, as it would pair nicely with stir-fried vegetables and some kind of sauce that might also have the word “stir” in it.

6. Put the prepared peanut satay sauce into the same skillet and over medium heat bring it to a gentle simmer.

7. Gently toss the crispy tofu in the skillet to ensure even sauce coating. Cook for an additional 2-3 minutes and allow the tofu to absorb flavors.

8. Season to taste, adding more soy sauce or lime juice to achieve your desired flavor profile.

9. Remove from heat and transfer the serving dish to the tofu.

10. Before serving, sprinkle with chopped, fresh cilantro and peanuts. Dive into your meal of Peanut Satay Pan Fried Tofu with either steamed rice or vegetables.

Equipment Needed

1. Paper towels
2. Heavy object (e.g., a can or weight for pressing)
3. Knife
4. Cutting board
5. Bowl
6. Spoon or spatula
7. Non-stick skillet
8. Stove
9. Tongs or spatula (for turning tofu)
10. Plate
11. Serving dish

FAQ

• Q: Can I use a different nut butter instead of peanut butter?A: Yes, almond butter or cashew butter can be used, but they will alter the flavor profile slightly.
• Q: Is there a substitute for coconut milk?A: For a lighter sauce, you can use any milk made from plants, but the milk from coconuts gives the best creamy texture.
• Q: How do I press tofu?Remove excess water from the tofu in the following way: Take a clean kitchen towel and wrap it around the tofu. Place the tofu in the towel on top of a surface. To apply the medium pressure needed to push out the water, set a heavy object on top of the tofu, using something that retains a good amount of weight for at least 15 minutes.
• Q: Can I make this recipe spicier?A: Yes, the heat can be increased by using more cayenne pepper or by adding in a chopped chili.
• Q: Is it possible to bake the tofu instead of frying it?A: Indeed, you can bake the tofu at 400°F (200°C) for approximately 25-30 minutes, turning it over midway.
• Q: How should leftovers be stored?A: Keep uneaten food in a secure container with an air-tight seal. And don’t expect it to last longer than three days, even in the fridge.
• Q: Can this recipe be made gluten-free?A: To make it gluten-free, use tamari in place of soy sauce.

Peanut Satay Pan Fried Tofu Recipe Substitutions and Variations

Tofu: Use extra-firm tofu in place of firm tofu to impart a firmer texture.
For frying, substitute canola oil or avocado oil for vegetable oil.
Peanut butter: Almond butter or tahini can take the place of peanut butter for a change in flavor.
Soy sauce: Use Tamari for a gluten-free option, or coconut aminos for a soy-free alternative.
Maple syrup: Agave syrup or brown sugar can substitute maple syrup or honey.

Pro Tips

1. Press the Tofu Thoroughly: To achieve the crispiest tofu, ensure you press it for the full 20 minutes. Consider using a tofu press to remove maximum moisture.