Looking for a fun way to spice up meatless mondays? Look no further than Peanut Tofu Satay. Tofu on skewers? How fun! 

I may not seem like a creature of habit with my cooking repertoire but I am a creature of habit when it comes to preparing my meats (and tofu) the same each time. Check out my Everyday Crispy Tofu recipe for my tried and true tofu recipe that I make literally once a week on top of salads, stir fry, by itself. 

But sometimes I don’t want to do the same ole thing. When I don’t want to use my usual tofu recipe, I like to pan fry it. The oil makes the tofu golden and extra crunchy on the outside while still silky on the inside. It feels like a decadent treat when I cook tofu this way. 

The skewer sticks make them feel even more special – even though it’s really just a conduit to make sure all the sides of the tofu crisp up evenly. Just remember to use as large a pan as you possibly can so more than 2 or 3 sticks fit!

Give this one a try next time you are like me and want to spruce up your tofu game without reinventing the wheel. 

INGREDIENTS

1 lb. firm tofu

¼ cup creamy peanut butter

½ cup coconut milk

¼ cup tamari soy sauce

1 tbsp. maple syrup

1 tbsp. sriracha

1 tsp. sesame oil

3 cloves garlic

1 lime

Salt & pepper

Serving Size: 4

INSTRUCTIONS

• Drain tofu and press between two heavy kitchen towels to dry out.
• Meanwhile, whisk together sauce ingredients: peanut butter, coconut milk, maple syrup, sriracha, sesame oil, tamari, garlic, ginger, lime juice, salt and pepper. Set aside. 
• Cube tofu into 1-inch cubes, gently toss with salt and pepper. Then assemble onto a skewer.
• Heat a cast iron skillet over medium-high heat and coat with a thin layer of cooking oil (I use avocado).
• Sear tofu on each side for 1-2 minutes until golden brown. 
• Reduce heat to low and pour half the peanut sauce over the tofu, cooking with the sauce for another 2-3 minutes. 
• Remove from heat and serve with the extra peanut sauce. Enjoy!