Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Easy
Works with Simply Filling
| ||14 oz extra firm tofu|
| ||1/2 cup(s) A Taste of Thai Peanut Satay Sauce, or other brand|
| ||6 medium sweet red pepper(s), cut into 4 large pieces each|
| ||1/8 tsp table salt, or to taste|
| ||1/8 tsp black pepper, or to taste|
| ||4 tbsp peanuts, dry-roasted, salted, chopped|
| ||1/2 cup(s) spearmint, fresh, chopped|
- 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.
- In a shallow bowl, combine satay sauce with 1/4 cup of 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.
- 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.
- 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.
- To serve, plate tofu slices with pepper slices and drizzle with reserved satay sauce; sprinkle with peanuts and mint. Yields 2 tofu slices, 6 pepper pieces, 1 tablespoon sauce, 2 tablespoons mint and 1 tablespoon peanuts per serving.
- 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.