Grilled Tofu Steaks with Peanut Glaze

Name: Grilled Tofu Steaks with Peanut Glaze
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 28 oz extra-firm tofu, pressed, sliced; 1/3 cup natural creamy peanut butter; 3 tbsp soy sauce; 2 tbsp fresh lime juice; 2 tbsp maple syrup; 2 tsp sriracha sauce; 2 garlic clove, minced; 1 tsp fresh ginger, grated; 4 tbsp warm water; 2 tsp toasted sesame oil; 2 cups jasmine rice (cooked); 1 English cucumber, thinly sliced; 2 tbsp rice vinegar; 1/4 cup fresh cilantro, roughly chopped; 1/4 cup roasted peanuts, roughly crushed

Thick slabs of extra-firm tofu are grilled until golden and brushed with a savory Thai-style peanut glaze, served over jasmine rice with pickled cucumbers and fresh herbs. Plan ahead: press the tofu for at least 30 minutes before cooking.

32 minEasyServes 4320 cal/serving

ThaiDinnerGrillVeganDairy-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

28 oz extra-firm tofu, pressed, sliced
1/3 cup natural creamy peanut butter
3 tbsp soy sauce
2 tbsp fresh lime juice
2 tbsp maple syrup
2 tsp sriracha sauce
2 garlic clove, minced
1 tsp fresh ginger, grated
4 tbsp warm water
2 tsp toasted sesame oil
2 cups jasmine rice (cooked)
1 English cucumber, thinly sliced
2 tbsp rice vinegar
1/4 cup fresh cilantro, roughly chopped
1/4 cup roasted peanuts, roughly crushed

Instructions

1

Press 28 oz extra-firm tofu by wrapping in a clean kitchen towel and placing a heavy skillet on top for at least 30 minutes. Slice into thick steaks about 3/4 inch each.
2

In a bowl, whisk together 1/3 cup natural creamy peanut butter, 3 tbsp soy sauce, 2 tbsp fresh lime juice, 2 tbsp maple syrup, 2 tsp sriracha sauce, 2 minced garlic clove, 1 tsp grated fresh ginger, 2 tsp toasted sesame oil, and 4 tbsp warm water until smooth. Thin with a little more water if needed. Reserve half the sauce for serving.
3

Toss 1 thinly sliced English cucumber with 2 tbsp rice vinegar and a pinch of salt. Let sit while you grill.
4

Preheat grill to medium-high heat (about 400 degrees F). Brush the grates thoroughly with oil.
5

Brush the tofu steaks on both sides with the peanut glaze. Grill for 4-5 minutes per side, brushing once more after flipping, until golden with clear grill marks.
6

Serve the tofu over 2 cups jasmine rice (cooked), drizzled with the reserved peanut sauce. Top with pickled cucumber, 1/4 cup roughly chopped fresh cilantro, and 1/4 cup roughly crushed roasted peanuts.

Questions

Can I make Grilled Tofu Steaks with Peanut Glaze gluten-free?

Yes. The gluten in this entry is 3 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Grilled Tofu Steaks with Peanut Glaze keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Grilled Tofu Steaks with Peanut Glaze?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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