Satay grilled tofu and peppers
4
Points®
Total time: 40 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Only five simple ingredients and a handful of staples come together in this amazing plant-based recipe. The extra-firm tofu gets a deep grilled flavor that plays well against the sweet peppers and peanut sauce. Serve this dish as written or over some steamed rice. You can also chop the ingredients and add to a bowl of mixed greens for a sweet-and-spicy salad. Swap tofu for grilled chicken, if you prefer.
Ingredients
Extra firm tofu
14 oz
Brooklyn Chop House Famous Satay Sauce prepared with whole milk
¾ cup(s)
Red bell pepper
6 medium, cut into 4 large pieces each
Cooking spray
4 spray(s)
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Unsalted dry roasted peanuts
¼ cup(s), chopped
Spearmint
¼ cup(s), fresh, chopped
Instructions
1
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.
2
Spoon satay sauce into a shallow bowl. Dip tofu slices in sauce 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.
3
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.
4
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.
5
To serve, plate tofu slices with pepper slices and drizzle with reserved satay sauce; sprinkle with peanuts and mint.
6
Serving size: 2 tofu slices, 6 pepper pieces, 1 tbsp sauce, 1 tbsp mint, and 1 tbsp peanuts
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