Twice Baked Peanut Satay Tofu
Course: Main Servings: 4
Prep time: 20 min Cook time: 30 min
Difficulty level: Easy
Vegan
Gluten free
Author: Jennifer Sargison
This twice baked tofu is AMAZING!!! Trust me, it is loved by everyone who has tried it and is becoming my most popular recipe. Simple to make, crispy on the outside and soft in the middle and the dipping sauce is just so tasty. You’ll want to just dig right in and not stop (I have to stop myself as I’m cooking this, as is disappears very quickly). You can easily serve this dish to the biggest meat eater you know and they will love it too!
Serve piled on top of a stir-fry, with some fried rice or even in a wrap. It’s such a versatile recipe and ready to pop into any dish as a meat substitute- it’s also just as good on it’s own.
Ingredients
1 block firm tofu
PART ONE - Marinade for first bake
3 tablespoons soy sauce
1 tablespoon sesame seed oil
1 tablespoon maple syrup
To coat the tofu after part one
Few tablespoons of cornflour
PART TWO - Coating for the second bake plus extra for dipping
8 tbsp smooth peanut butter (no added sugar)
4 tbsp soy sauce (low salt)
Juice of a half a lime
2-3 tbsp maple syrup (depending on how sweet you like your satay sauce, I like to add 2 tbsp but traditionally satay sauce is quite sweet so an an additional tablespoon if this is to your liking).
2 tbsp sesame oil
Sesame seeds for decoration
Method
Preheat the oven to 180 C and line a baking tray with baking paper
Press the tofu to remove liquid (wrap the tofu in a clean tea towel and pop a heavy chopping board/books on top) leave for around 15 minutes then unwrap
Slice the tofu into long strips and place in a shallow dish
In a small bowl mix together the marinade mixture, pour the mixture over the tofu and leave to rest for at least 5 minutes.
This process can be done the night before, leaving the tofu in the fridge to marinate really well.
Sprinkle the corn flour into another shallow dish (this makes a crunchy texture)
Dip the tofu into the corn flour and place on a lined baking tray
Bake for 15 minutes
⠀Whilst the tofu is baking make the second coating.
In a mixing bowl add the ingredients for the coating (part two ingredients) and whisk together until it’s nice and smooth
Divide half the mixture into a serving dish and pop to one side (this is your dipping sauce*)
Once the tofu has had it’s first bake remove from the oven and pour the baked tofu in the bowl of sauce and stir to coat
Pop the tofu back in the oven and bake for another 15/20 mins or until browned and crispy.⠀
Sprinkle the tofu with sesame seeds and enjoy with the dipping sauce or add as a meat substitute to your favourite dish
*If you don’t need the dipping sauce with your meal it will keep in the fridge for around a week, you can use it for another meal. Maybe to add to other meat substitutes to add flavour, over kebabs, as a dip or drizzled over a salad.
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x