Tofu Satay with Vegetables, Noodles and Peanut Sauce

Tofu Satay with Vegetables, Noodles and Peanut Sauce
Tofu Satay with Vegetables, Noodles and Peanut Sauce

Satay is an Indonesian dish, usually made with meat, skewered onto bamboo sticks and grilled. In this Tofu Satay with Vegetables, Noodles and Peanut Sauce, lemongrass gives a nice splash of citrusy aroma that will be perfectly balanced by the creaminess of the sauce. We also broil the tofu, at the end of cooking, to ensure a nice char on the cubes for maximum texture and flavor. Feel free to put your tofu on skewers for an authentic presentation.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on social and use the hashtag #LivityGardens.

For another great tofu recipe, check out The Best Baked BBQ Tofu You’ll Ever Have.

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Tofu Satay with Vegetables, Noodles and Peanut Sauce

Tofu Satay with Vegetables, Noodles and Peanut Sauce
  • Author: livitygardens
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Method: Oven

Ingredients

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For the Marinade:

  • 2 1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 lemongrass stalk, first 6 inches only, trimmed
  • 1 shallot, peeled and chopped
  • 2 garlic cloves
  • 1” fresh ginger, peeled
  • 1/4 cup coconut milk
  • 2 dates
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons lime juice
  • 1/2 teaspoon turmeric
  • 1 bloc of firm tofu, pressed and cubed

For the Peanut Butter Sauce:

  • 4 tablespoons peanut butter
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons coconut milk
  • 1 tablespoon lime juice
  • 2 teaspoons chili-garlic paste
  • 1 teaspoon ginger, minced
  • 1 teaspoon maple syrup
  • 1 clove garlic, minced

For the Assembly:

  • 1 bunch broccolette
  • 1 red bell pepper, sliced
  • 12 tablespoon(s) olive oil
  • 1 package of noodles, cooked according to package directions
  • Garnishes: Fresh lime quarters, roasted peanuts, sliced green onions

Instructions

In the bowl of a food processor, place the coriander and cumin, the lemongrass, shallot, garlic, ginger, coconut milk, dates, soy sauce or tamari, lime juice and turmeric. Process until a homogenous consistency is achieved. Pour the marinade in a shallow bowl and add the tofu cubes. Mix until well-coated and let stand for 30 minutes.

Meanwhile, preheat the oven to 350˚. Make the peanut sauce by whisking all the sauce ingredients in a medium bowl, until smooth and well-combined. Keep aside.

After 30 minutes, place the tofu cubes on a parchment-lined baking sheet, keeping the marinade for later. Place in the oven and bake for 15 minutes. On a second parchment-lined baking sheet, place the broccolette and the red pepper and rub with olive oil, sea salt and pepper. After baking for 15 minutes, turn the tofu cubes over and brush them with the rest of the marinade. Place back in the oven, along with the vegetable baking sheet, and bake for 10 minutes. Take the vegetables out of the oven and place the tofu on the top rack to broil. Broil, while checking to make sure it doesn’t burn, for 3-5 minutes, until the sides are gently charred. Serve the tofu on a bed of cooked noodles along with the vegetables and top with the peanut sauce. Garnish with roasted peanuts, some fresh lime juice, and green onions. Bon appétit!

 

Keywords: tofu, satay, peanut, bowl

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Bol de tofu satay avec sauce au beurre d’arachides

Tofu Satay with Vegetables, Noodles and Peanut Sauce
  • Author: livitygardens
  • Prep Time: 15 minutes + marinating
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Method: Four

Ingredients

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Pour la marinade:

  • 2 1/2 c. à thé de coriandre moulue
  • 1 c. à thé de cumin moulu
  • 1 bâton de citronnelle, les 15 premiers centimètres seulement, écossé
  • 1 échalote française, pelée et en quartiers
  • 2 gousses d’ail
  • 1 morceau de gingembre de 2 cm, pelé
  • 1/4 tasse de lait de coconut
  • 2 dates, sans le noyau
  • 2 c. à soupe de sauce soya ou tamari
  • 2 c. à soupe de jus de lime
  • 1/2 c. à thé de curcuma
  • 1 bloc de tofu ferme, pressé et coupé en cubes

Pour la sauce au beurre d’arachides:

  • 4 c. à soupe de beurre d’arachides crémeux
  • 2 c. à soupe de sauce soya ou tamari
  • 2 c. à soupe de lait de coconut
  • 1 c. à soupe de jus de lime
  • 2 c. à thé de pâte chili-ail
  • 1 c. à thé de gingembre frais
  • 1 c. à thé de sirop d’érable
  • 1 gousse d’ail, émincée

Pour l’assemblage:

  • 1 botte de broccolette
  • 1 poivron rouge, tranché
  • 1 à 2 c. à soupe d’huile d’olive
  • 1 paquet de nouilles au choix, cuites selon les directives sur l’emballage
  • Garnitures: quartiers de lime, arachides grillées, oignons verts tranchés

Instructions

Dans le bol d’un robot culinaire, placer la coriandre et le cumin, ajouter la citronnelle, l’échalote française, l’ail, le gingembre, le lait de coconut, les dates, la sauce soya ou tamari, le jus de lime et le curcuma. Pulser jusqu’à l’obtention d’une texture homogène. Transférer la marinade dans un bol et ajouter les cubes de tofu. Bien mélanger. Laisser reposer pendant 30 minutes.

Préchauffer le four à 350˚. Pour faire la sauce au beurre d’arachides, dans un bol moyen, fouetter le beurre d’arachides, la sauce soya ou tamari, le lait de coconut, le jus de lime, la pâte chili-ail, le sirop d’érable, le gingembre, et l’ail. Réserver. Déposer les cubes de tofu sur une plaque de cuisson préalablement recouverte de papier parchemin. Mettre au four et cuire pendant 15 minutes. Sur une autre plaque de cuisson, déposer la broccolette et les tranches de poivron rouge. Assaisonner d’huile d’olive, de sel de mer et de poivre.

Après 15 minutes, retirer le tofu du four et badigeonner du reste de la marinade. Mettre de nouveau au four, ainsi que la plaque de légumes, et cuire pendant 10 minutes de plus. Retirer les légumes du four, réserver, et placer le four à broil. Griller le tofu, sur la plaque supérieure du four, pendant 3 à 5 minutes, en jetant un oeil pour s’assurer que le tofu ne brûle. Servir le tofu sur un lit de nouilles avec les légumes et napper de la sauce au beurre d’arachides. Garnir d’arachides grillées, de quartiers de lime et d’oignons verts. Bon appétit!

Keywords: tofu, satay, arachides, bol

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Baked Jerk Tofu

Baked Jerk Tofu
Baked Jerk Tofu

This Baked Jerk Tofu will bring you to Jamaica. Jerk has always been one of my favorite seasonings. There is something quite unique about it, probably because of the use of allspice berries. I remember the cookouts on the streets of Jamaica. The smell is something I will never forget… The hot grills, the salt air, the spices. Well, as you would expect, back in my kitchen, I still crave Jamaican cuisine. Often.

I have a dry jerk seasoning blend that I usually have on hand. I use it on roasted cashews all the time. I am not sure where I got the recipe as it was written on a piece of paper in one of my notebooks. But it was exactly what I needed here!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For more recipes inspired from Jamaica, check out this Jamaican Jerk Whole Roasted Cauliflower with Black Beans and Chickpeas and this Autumn Ital Stew.

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Baked Jerk Tofu

Baked Jerk Tofu
  • Author: Karine K
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 block extra-firm tofu, pressed and cut into small cubes
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon minced fresh ginger
  • 2 cloves garlic, minced
  • 4 teaspoons dry jerk seasoning

Instructions

Preheat oven to 400°. In a medium bowl, mix the olive oil, lime juice, ginger, garlic, and jerk seasoning. Add the tofu cubes to the bowl, and mix until well coated.

Spread the tofu cubes in one layer on a parchment-lined baking sheet. Transfer to the oven and cook 15 minutes. Shake the tofu cubes around and return to the oven for an additional 10 minutes. Remove from the oven and serve with sliced green onions, rice and peas, and cabbage slaw. Bon appétit!

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Tofu jerk cuit au four

Baked Jerk Tofu
  • Author: Karine K
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 bloc de tofu extra ferme, pressé et coupé en cubes
  • 3 c. à soupe d’huile d’olive
  • 1 c. à soupe de jus de lime
  • 1 c. à thé de gingembre frais, émincé
  • 2 gousses d’ail, émincées
  • 4 c. à thé d’épices jerk en poudre

Instructions

Préchauffer le four à 400°. Dans un bol moyen, mélanger l’huile d’olive, le jus de lime, le gingembre, l’ail, et les épices jerk. Ajouter les cubes de tofu et bien mélanger.

Étendre le tofu en une seule couche sur une tôle, préalablement recouverte de papier parchemin. Mettre au four et cuire 15 minutes. Retourner les cubes de tofu et remettre au four pendant 10 à 15 minutes de plus. Retirer du four et servir avec des oignons verts émincés, du riz et haricots, et une salade de chou, par exemple. Bon appétit!

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Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles

Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles
Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles

The broth in this Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles is straight-forward and delicious. It is warming, with a nice balance of ginger and garlic. To this broth, you may add whatever vegetables you have on hand. Here, I had carrots, snap peas, Brussels Sprouts, green beans, shiitake mushrooms, and spinach. By adding some pan-seared tofu and some brown rice noodles, you obtain a complete and nutritious meal.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you’re a fan of Asian-inspired soups, check out this Epic Coconut Curry Soup and this Coconut Green Spring Soup.

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Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles

Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles
  • Author: Karine K

Ingredients

Scale

For the broth:

  • 2 tablespoons coconut oil
  • 1” piece ginger, minced
  • 2 cloves garlic, minced
  • 3 cups mixed seasonal vegetables, cut so that they all cook at the same time
  • 4 cups vegetable broth
  • 2 large handful spinach
  • 1/3 cup fresh cilantro leaves
  • Sea salt and pepper

For the tofu:

  • 1 block extra firm tofu, squeezed off excess water and cut into 1” cubes
  • 2 tablespoons tamari
  • 1/4 cup coconut oil
  • 2 shallots, sliced thin
  • 2” piece ginger, smashed
  • 2 cloves garlic, peeled and smashed
  • Sea salt and pepper, to taste

To serve:

  • A package of brown rice noodles, cooked according to package directions
  • 1/3 cup roasted cashews
  • 1/2 cup fresh cilantro leaves
  • 2 green onions, sliced thin
  • Lime quarters

Instructions

In a soup pot, heat the coconut oil over medium-high heat. Add the ginger and garlic, and sauté for 1 minute. Add the vegetables, season to taste with sea salt and pepper, and sauté, while stirring, about 2 minutes. Add the vegetable broth. Bring to a boil, lower the heat, and simmer until the vegetables are slightly tender, but still al dente. Add the spinach, stir one minute, and take off the heat. Add the cilantro and set aside.

In a shallow bowl, pour the tamari on top of the tofu cubes, and distribute evenly. In a large cast iron skillet, heat the coconut oil over medium heat. Add the shallots, ginger, and garlic, and sauté one minute. Add the tofu cubes, season to taste with sea salt and pepper, and let them sear on one side for 3-4 minutes, undisturbed. Turn them only when they come off the skillet easily. Cook on the other side for another 3 minutes and remove from the heat.

In four shallow bowls, place some cooked noodles. Top with some warm broth, some tofu cubes, cashews, cilantro, green onions, and serve with lime quarters. Bon appétit!

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Soupe à l’asiatique avec tofu poêlé et nouilles de riz brun

Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles
  • Author: Karine K

Ingredients

Scale

Pour le bouillon:

  • 2 c. à soupe d’huile de coconut
  • 1 bout de gingembre frais de 1 pouce, émincé
  • 2 gousses d’ail, émincées
  • 3 tasses de légumes frais de saison, coupés afin qu’ils cuisent tous en même temps
  • 4 tasses de bouillon de légumes
  • 2 généreuses poignées d’épinards frais
  • 1/3 tasse de coriandre fraîche
  • Sel de mer et poivre, au goût

Pour le tofu:

  • 1 bloc de tofu extra-ferme, pressé et coupé en cubes de 1 pouce
  • 2 c. à soupe de sauce tamari ou soya
  • 1/4 tasse d’huile de coconut
  • 2 échalotes françaises, en tranches minces
  • Un bout de gingembre frais de 2 pouces, écrasé
  • 2 gousses d’ail, pelées et écrasées
  • Sel de mer et poivre, au goût

Pour servir:

  • Une boîte de nouilles de riz brun, cuites selon les directives sur l’emballage 
  • 1/3 tasse de noix de cajou rôties
  • 1/2 tasse de coriandre fraîche
  • 2 oignons verts, tranchés mince
  • Quartiers de lime

Instructions

Dans une marmite, chauffer l’huile de coconut à feu moyen-vif. Ajouter le gingembre et l’ail et faire revenir pendant une minute. Ajouter les légumes, assaisonner de sel de mer et de poivre et continuer de cuire pendant deux minutes. Ajouter le bouillon de légumes, porter à ébullition, réduire le feu et laisser mijoter jusqu’à ce que les légumes soient cuits, mais encore croustillants. Ajouter les épinards et retirer du feu. Ajouter la coriandre et réserver.

Dans un bol peu profond, placer les cubes de tofu. Verser la sauce tamari sur les cubes et bien distribuer. Dans une grande poêle de fonte, chauffer l’huile de coconut à feu moyen. Ajouter les échalotes, le gingembre et l’ail et faire revenir pendant une minute. Ajouter les cubes de tofu, assaisonner au goût de sel de mer et de poivre. Laisser saisir pendant 3 à 4 minutes, sans les bouger. Tourner les cubes de tofu et laisser saisir de l’autre côté pendant 3 à 4 minutes. Retirer du feu.

Dans quatre bol peu profond, déposer des nouilles de riz. Recouvrir du bouillon et des légumes, de cube de tofu, de noix de cajou, de coriandre, d’oignons verts, et servir avec des quartiers de lime. Bon appétit!

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Five-Spice Baked Tofu

Five-Spice Baked Tofu
Five-Spice Baked Tofu

This Five-Spice Baked Tofu recipe is everything. The kids have been asking for it on the daily lately, and I figured I had to post it so your kids can also bug you for a tofu meal. I usually don’t even have the time to plate, and it’s gone! Try it and let me know how you like it! Did I mention how easy it is to make?

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Make sure you also try The Best Baked BBQ Tofu You’ll Ever Have.

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Five-Spice Baked Tofu

Five-Spice Baked Tofu
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 brick extra firm tofu, paper-towel dried and cut into thick planks or cubes
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons creamy, natural peanut butter
  • 1 1/2 teaspoon five-spice powder
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1 tablespoon lime juice
  • 2 teaspoons maple syrup
  • 1 teaspoon sea salt

Instructions

Preheat the oven to 350°. To prepare the sauce, whisk together the sesame oil, peanut butter, five-spice powder, minced garlic, minced ginger, lime juice, maple syrup, and sea salt.

Place tofu in a shallow container and pour the sauce on top. Using your hands, turn the tofu around so that all surfaces are covered. Let it marinate for 15 minutes.

To bake, remove the tofu from the sauce (keeping the sauce handy) and arrange the pieces on a rimmed baking sheet lined with parchment paper. Try to avoid pieces touching one another. Brush generously the top of the tofu pieces with half of the leftover sauce. Transfer the baking sheet to the oven and bake for 15 minutes. Turn the pieces over and baste with the rest of the sauce. Bake for an additional 10-15 minutes, until the tofu is puffed and golden. Remember that the baking time will vary depending on the size of your planks or cubes. Bon appétit!

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Tofu cinq-épices au four

Five-Spice Baked Tofu
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 bloc de tofu extra-ferme, pressé et coupé en cubes ou en tranches
  • 3 c. à soupe d’huile de sésame grillé
  • 2 c. à soupe de beurre d’arachides naturel
  • 1 1/2 c. à thé de poudre cinq-épices
  • 2 gousses d’ail, émincées
  • 2 c. à thé de gingembre émincé
  • 1 c. à soupe de jus de lime
  • 2 c. à thé de sirop d’érable
  • 1 c. à thé de sel de mer

Instructions

Préchauffer le four à 350°. Pour la sauce, fouetter ensemble l’huile de sésame, le beurre d’arachides, la poudre cinq-épices, l’ail, le gingembre, le jus de lime, le sirop d’érable et le sel de mer.

Placer le tofu dans un plat peu profond et verser la sauce. Brasser afin de bien couvrir tous les cubes. Laisser mariner pendant 15 minutes.

Retirer le tofu de la sauce et conserver la sauce. Disposer les cubes de tofu sur une tôle préalablement recouverte de papier parchemin. Badigeonner généreusement de sauce. Mettre au four et cuire pendant 15 minutes. Tourner les cubes de tofu, badigeonner du reste de la sauce, et remettre au four pendant 15 minutes de plus. Le temps de cuisson peut varier selon le four et la taille des cubes de tofu. Bon appétit!

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The Best Baked BBQ Tofu You’ll Ever Have

The Best BBQ Tofu You'll Ever Have
The Best BBQ Tofu You’ll Ever Have

Fabulously tasty and versatile, this will be the best BBQ tofu you’ll ever have. It requires only eight ingredients and can be used in a multitude of ways, from sandwiches to soups and bowls. I usually serve it with mashed potatoes and this Super Quick Broccoli Gratin. I sometimes double the recipe and scramble the leftovers the next day to stuff a burrito. The kids love this recipe and the fact that it’s baked in the oven makes it even more enticing for mama.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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The Best BBQ Tofu You’ll Ever Have

The Best BBQ Tofu You'll Ever Have
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 brick extra firm tofu, pressed and cut into cubes (click here to see how to press tofu and get it ready for use)
  • 4 tablespoons toasted sesame oil
  • 4 tablespoons tamari
  • 2 teaspoons smoked paprika
  • 1 teaspoon maple syrup
  • 78 drops liquid smoke
  • 2 cloves garlic, minced
  • Sea salt and pepper, to taste

Instructions

Preheat the oven to 350°. Whisk together the sesame oil, tamari, smoked paprika, maple syrup, liquid smoke, minced garlic, and sea salt and pepper in a large mixing bowl.

Add tofu to the mixing bowl, and using your hands, turn the tofu around so that all surfaces are well covered.

Arrange the tofu cubes and the sauce on a rimmed baking sheet lined with parchment paper. Try to avoid pieces touching one another as much as possible. Transfer the baking sheet to the oven and bake for 15 minutes. Remove from the oven, turn the cubes around, scraping some of the sauce, and place back in the oven. Bake for an additional 15-20 minutes, or until the cubes are deep brown and puffed up. Remember that the baking time will vary depending on the size of your cubes. Bon appétit!

Keywords: tofu, bbq, baked

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Le meilleur tofu BBQ

The Best BBQ Tofu You'll Ever Have

Tellement simple et versatile, cette recette de tofu vous accompagnera pendant longtemps, et de mille et une façons.

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 brique de tofu extra ferme, pressée et coupée en cubes (cliquer ici pour voir comment faire)
  • 4 c. à soupe d’huile de sésame grillé
  • 4 c. à soupe de sauce tamari
  • 2 c. à thé de paprika fumé
  • 1 c. à thé de sirop d’érable
  • 78 gouttes de fumée liquide
  • 2 gousses d’ail, émincées
  • Sel de mer et poivre, au goût

Instructions

Préchauffer le four à 350°. Mélanger dans un grand bol l’huile de sésame, la sauce tamari, le paprika fumé, le sirop d’érable, la fumée liquide, l’ail et le sel et poivre.

Ajouter les cubes de tofu et bien mélanger avec les mains, en s’assurant de bien couvrir tous les cubes.

Disposer les cubes de tofu, en évitant qu’ils se touchent le plus possible, et la sauce sur une plaque de cuisson recouverte de papier parchemin. Mettre au four et cuire pendant 15 minutes. Retirer du four, tourner les cubes de tofu dans leur sauce et remettre au four pendant 15 à 20 minutes, jusqu’à ce que les cubes de tofu soient bien colorés et gonflés. Le temps de cuisson varient selon la grosseur des cubes. Bon appétit!

Keywords: tofu, bbq, au four, enfants

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How to Press and Prep Tofu for Cooking

A lot of people wonder how to press and prep tofu for cooking. But first, let’s see why we need to do so. During the manufacturing of tofu, soybean milk is made to coagulate until it forms curds, then the mixture is pressed into blocks. During the manufacturing process, a lot of moisture is left in the product. So for recipes where the tofu needs to hold its shape, it is critical that you press it to remove enough water. That way, the tofu will hold its shape. Even firm and extra-firm tofu requires pressing to achieve successful results in most recipes. Please note that it is essential to press tofu when you are planning to fry it.

How to Press and Prep Tofu for Cooking:

  • Remove the tofu from the packaging and cut the block in equal fourths. Place the pieces in the folds of a clean kitchen towel on a cutting board (or plate).

Place tofu between clean kitchen towels

  • Place another cutting board (or plate) on top and top with something heavy. I like putting books. Wait at least 10 minutes, but ideally 30 minutes.

Put a weight on the tofu block, such as books.

  • Remove the weight, take the pieces out of the towel and stack them. Slice lengthwise into strips and then slice across to make cubes.

After 30 minutes, place the tofu on a cutting board and cut into planks or cubes.

Here you have tofu cubes ready to be cooked.

And if you like gadgets, check out this tofu press. I heard people achieving great results with them.