Satay Tofu Recipe

Press and cut

Remove the tofu from the package and drain. Wrap the block in clean kitchen towels or paper towels and place a heavy pan or a few cans on top to press for 15–30 minutes to remove excess moisture.

Prepare and coat

After pressing, cut the tofu into 3/4- to 1-inch cubes. In a large bowl, combine cornstarch, garlic powder, salt, and black pepper. Toss the tofu cubes with soy sauce, then gently toss with the cornstarch mixture until evenly coated.

Pan-fry until crispy

Heat a large nonstick or cast-iron skillet over medium-high heat and add the neutral oil. When the oil shimmers, arrange tofu cubes in a single layer (work in batches if needed) and cook without moving for 3–4 minutes until the bottoms are golden and crisp. Flip and cook an additional 3–4 minutes to crisp all sides. Transfer cooked tofu to a wire rack or paper towel-lined plate to drain. Keep warm.

Make the sauce

In a small bowl or mixing cup, whisk together the peanut butter, soy sauce, lime juice, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, and Sriracha. Gradually whisk in warm water, one tablespoon at a time, until the sauce reaches a smooth, slightly pourable but thick consistency (about 3–4 tbs). Taste and adjust: add more lime for brightness, more water to thin, or more Sriracha for heat.

If you prefer a silkier sauce, gently warm the mixture in a small saucepan over low heat for 1–2 minutes while stirring, then remove from heat. Do not boil.

Plate the crispy tofu on a serving platter or individual plates. Spoon or drizzle the peanut satay sauce over the tofu, or serve the sauce on the side for dipping.

Garnish with chopped cilantro, sliced green onion, and a sprinkle of sesame seeds if using. Serve immediately with lime wedges for squeezing over the tofu.