Lunch and Dinner Entrees
Tofu Satay with Peanut Sauce

Makes 3 to 4 Servings

1 (16-ounce) block firm teriyaki tofu

Peanut Sauce:
1 tablespoon canola oil
½ cup sliced red onion
1½ teaspoons minced fresh ginger
1½ teaspoons minced fresh garlic
2 teaspoons red chile paste
¼ cup rice vinegar
1 tablespoon white sugar
3 tablespoons brown sugar
1 tablespoon tamari soy sauce
Salt, to taste
Juice of 1 lime
¼ cup cilantro leaves
½ cup coconut milk
¾ cup crunchy peanut butter

Cut tofu into 3 lengthwise slices. Grill tofu, with enough heat to leave frill marks, until crisp. Remove from heat and cut into long, wide strips. Skewer on skewers and serve with peanut sauce. For the peanut sauce: Heat oil in a large skillet over medium heat. Add onion and ginger; cook, stirring frequently, until browned. Add garlic and chile paste; brown lightly. Add rice vinegar, white and brown sugars, tamari, salt, lime juice and cilantro. Bring to a boil. Add coconut milk and return to boil. Purée in a blender or food processor. Return to heat and bring to a simmer. Slowly whisk in peanut butter until melted and combined.

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“This recipe is a very popular entrée or appetizer in our restaurant, the Ravens. The tofu is skewered and grilled, then served with a Thai-style peanut sauce.” —Innkeeper, Stanford Inn by the Sea--Stanford Inn by the Sea
Address: Highway 1 & Comptche-Ukiah Road
Mendocino, CA
Telephone: 707-937-5615
www.stanfordinn.com
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