+GF
Our cooking at the Meyer household is almost always split into two categories: Mexican and Asian. Yes, Asian is a broad term for so many types of cuisine, but who can really choose between Japanese, Chinese, Indian, Thai … I think you get my point. So before going vegan, we used to eat a lot of satay. This dish typically consists of meat, but we’ve recreated this flavorful dish with a veg-friendly tofu! We think it’s even better than its original version. —LM + AM
MAKES 4 SKEWERS OF SATAY
14 oz (397 g) firm tofu, pressed
2 tbsp (23 g) natural peanut butter
2 tsp (5 g) sriracha
1 tbsp (15 ml) and 1 tsp lime juice
⅓ cup (78 ml) and 1 tbsp (15 ml) water
Sea salt, to taste
1 tbsp (15 ml) vegetable oil
¼ cup (10 g) fresh cilantro, stems removed
¼ cup (40 g) crushed peanuts
Place the tofu on a paper towel–lined plate. Put more paper towels on top of the tofu and then place a heavy pan on top of the tofu. Let the tofu sit for 20 minutes, until the water is pressed out of it. Once the water is pressed out, slice it in half lengthwise. Then cut it into 8 rectangular pieces.
Whisk the peanut butter, sriracha, lime juice, water and salt together in a medium bowl. Brush a layer of the glaze on one side of the 8 sticks of tofu.
Heat the oil over medium heat in a cast-iron skillet. When the oil is hot, put the glazed sides of the tofu sticks down in the pan. Brush the glaze on the other sides of the tofu. Cook the tofu for 2 minutes; then turn them a quarter. Brush the tops of the tofu with the glaze and cook for 1 minute, repeating on all other sides. All four sides of the tofu should be nicely seared.
Insert a toothpick into the ends of the tofu steaks and drizzle with the remaining glaze. Sprinkle with fresh cilantro and crushed peanuts.
*SEE PHOTO INSERT