Spicy Peanut Tofu

This recipe comes from The Ultimate Gamers Cookbook, where it’s known as Peanut Sauce Skewers. Its blurb reads:

Peanut butter is a god-tier food, thus this take on satay is a great way to use your favourite style of peanut butter. However, smooth is still the best, and Winston would passionately side with me on this one. 1v1 anyone who disagrees.

I made a few modifications to the original recipe, most prominently in substituting tofu for chicken, and foregoing the skewers for frying in a wok.

Ingredients

• ½ cup of unsweetened almond milk
• ¼ cup of natural peanut butter
• ¼ cup of lime juice
• 2 tablespoons of sriracha
• 1 tablespoon of red curry paste
• 1 tablespoon of honey
• 1 tablespoon of grated ginger
• 3 cloves of garlic, minced
• A few splashes of soy sauce
• A splash of sesame oil
• A sprinkle of smoked paprika
• 2 blocks of extra firm tofu, cut into 1-inch cubes
• A few sprinkles of roasted sesame seeds

Directions

1. Mix the almond milk, peanut butter, lime juice, sriracha, curry paste, honey, ginger, garlic, soy sauce, sesame oil, and paprika together in a large bowl.
2. Add the tofu and the marinade mixture to an airtight container.
3. Chill and marinate in the refrigerator for up to 24 hours.
4. Transfer the tofu cubes from the marinade to a wok and fry them until charred and crispy.
5. In a separate saucepan, heat the remaining marinade on medium-low heat until reduced.
6. Serve the tofu cubes on rice or noodles, pour the reduced marinade on top, and top generously with sesame seeds.

Notes

• The original recipe suggests also keeping the reduced marinade on the side for dipping.
• I would want to try this with dairy-free yoghurt or a similarly thick dairy-free substitute in place of almond milk sometime in the future. Maybe coconut milk.