Remember the roasted tofu I mentioned that my friends made for their 4th of July party? I should have taken a picture of it, but it was a chicken satay recipe that was converted for use on tofu. I tried to make it at home this weekend. The tofu didn’t turn out right, but the sauce is incredible!
I started out with the tofu cubed and ready to go on the baking sheet, but it never got crunchy and firm because I used the wrong type (I used regular instead of super firm). Oh well, the sauce tasted delicious on my stir-fry vegetables and I did use the tofu, but the texture was more soft instead of crispy.
The sauce is best made in a blender and it’s not all that different from the peanut butter sauce I’ve made before for use on vegetables. The extra step of blending the ingredients makes it that much more flavorful and complex.
The sauce is really easy to make, you just combine all the ingredients in the Vitamix. The star of the sauce is the peanut butter, but the addition of vinegar and dates with a touch of spice makes it really taste like a real satay sauce (see below for recipe).
It starts like this:
Seconds later, you get this:
I water-sauteed a bunch of veggies:
Plus a bundle of Swiss chard:
I added some satay sauce into the mixture, and then some on top when I served the dish:
Fantastic! This tasted better (and healthier) than any satay dish I’ve had at a restaurant. Here’s the recipe:Print
- 1 cup peanut butter (I used half salted and half unsalted)
- 1/2 cup apple cider vinegar
- 1/4 medium onion
- 5 Medjool dates
- 1 clove garlic
- 1 tablespoon each marjoram and lemon balm (you can substitute no-salt seasoning)
- 1 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- Combine ingredients in a high-speed blender and process until smooth. Add more vinegar or a tablespoon or two of water if necessary to blend. Serve over vegetables or use as a marinade for baked tofu.
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