Food Friday: Tofu Satay

This recipe comes from the Speedy Bosh! cookbook. Now, I’m not a big peanut sauce fan so I only make this dish once a year or so. But if you do enjoy peanut sauce and tofu, this dish is for you.


  • Tofu
    • 1 package of extra firm tofu (10-14 oz), pressed
    • 1 TB lime juice
    • 2 TB soy sauce
    • 1 1/2 TB sriracha
    • 1/4 cup cornstarch
    • 2 TB vegetable/canola oil
  • Peanut sauce
    • 2 TB lime juice
    • 2 TB water
    • 3 TB crunchy peanut butter
    • 1 TB soy sauce
    • 1 tsp sriracha
    • 1 tsp Chinese vinegar (or rice vinegar)
  • Serve with:
    • Little gem lettuce
    • 4 scallions
    • Cilantro
    • Mint
    • Peanuts
    • Rice


  1. Slice the pressed tofu into somewhat thin squares (really whatever shape you want) and place in a bowl.
  2. Toss the tofu with the cornstarch to coat then pour on the lime juice, soy sauce, and sriracha. Toss it lightly all together.
  3. Heat the oil in a pan over medium heat then fry up the tofu.
  4. While tofu is frying, put all peanut sauce ingredients into a blender and blend until relatively smooth.
  5. When the tofu is crispy and golden, serve with the sauce and other items on the ingredients list. I like to make little lettuce boats and top with a couple peanuts and dollops of sriracha.

Serves: 3 people

Leftovers: The very next day leftovers are ok and if you crisped up the tofu again on future days it wouldn’t be too bad.

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