Best Grilled Tofu With Peanut Sauce Recipes

Grilled Tofu With Peanut Sauce image

Provided by dicentra

Categories Soy/Tofu

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb tofu
2 tablespoons soy sauce
2 tablespoons orange juice concentrate
1 tablespoon brown sugar
1/4 cup vegetable broth
2 tablespoons peanut butter
1/2 teaspoon brown sugar
1/4 teaspoon ground ginger
sliced scallion

Steps:

Nutrition Facts : Calories 152.6, Fat 8.4, SaturatedFat 1.5, Sodium 550.2, Carbohydrate 11.4, Fiber 0.9, Sugar 8.8, Protein 10.8

Tofu With Peanut-Ginger Sauce image

Provided by Martha Rose Shulman

Time 10m

Yield 1/2 to 2/3 cup

Number Of Ingredients 7

3 tablespoons creamy unsalted, unsweetened peanut butter
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 to 2 teaspoons light brown sugar, to taste
1 1/2 teaspoon ginger juice (grate 1 tablespoon ginger, wrap in cheesecloth and squeeze)
Cayenne to taste
2 to 4 tablespoons warm water

Steps:

In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).

Grilled Tofu and Broccoli with Peanut Sauce image

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

3/4 cup canned unsweetened coconut milk, stirred well
2 tablespoons low-sodium soy sauce
2 teaspoons chili-garlic sauce
2 teaspoons grated fresh ginger
1 teaspoon packed light brown sugar
Kosher salt and freshly ground pepper
1 14-ounce block firm tofu, drained
1/3 cup creamy peanut butter
1 tablespoon rice wine vinegar
2 tablespoons vegetable oil, plus more for the grill
1 head broccoli
Sesame seeds, for topping

Steps:

Whisk the coconut milk, soy sauce, chili-garlic sauce, ginger, brown sugar and a pinch each of salt and pepper in a small bowl. Firmly press the tofu dry with paper towels, cut into eight 1/2-inch-thick slabs, then firmly press dry again. Arrange in a small baking dish and pour half of the coconut milk mixture over the top; turn to coat. Refrigerate 30 minutes to 1 hour.
Meanwhile, whisk the peanut butter and vinegar into the remaining coconut milk mixture until smooth; season with salt and pepper and set aside for serving.
Preheat a grill to medium high. Oil the grates. Trim the broccoli and peel the stalks; slice into thin spears. Toss with the vegetable oil; season with salt.
Grill the broccoli, turning occasionally, until lightly charred and crisp-tender, 10 to 15 minutes. Remove the tofu from the marinade and pat dry; season with salt. Grill the tofu, lightly brushing occasionally with the marinade, until well marked, about 2 minutes per side. Serve the tofu and broccoli with the peanut sauce. Sprinkle with sesame seeds.