Tofu Satay

From here.



  • 1 T. soy sauce
  • 1 T. sesame oil
  • 1 T. orange juice (frozen)
  • 1 T. Marsala (was out of sherry)
  • 2 tsp brown sugar
  • A few T. water (2-3)

Peanut Sauce

  • 1/2 c. coconut milk (I  used “lite”)
  • 1/4 c. chunky peanut butter (natural)
  • 1 heaping tsp red curry paste
  • 2 tsp brown sugar
  • zest of a lime
  • juice of 1/2 lime
  • 1 tsp soy sauce
  • 1 large clove garlic, minced
  • dash of cayenne pepper


  • 1 16-oz brick extra firm tofu
  • 1 small bell pepper, cut into strips


  1. Make marinade.  Cut tofu and pepper into bite-sized pieces and marinate for at least 30 minutes.  Tofu will absorb the liquid better if it has been frozen and thawed.
  2. Preheat oven to 450.
  3. Mix peanut sauce ingredients together.  Pour about 1/4 c. over the tofu and pepper and mix.  Spread on a pan large enough to create a single layer.  Bake 20-25 minutes, until tofu is dark golden brown.
  4. Serving suggestions: with rice, over spinach or lettuce if you want something green.  Spoon some of the remaining sauce over them.

This was good.  Easy too, since I didn’t have to stand over a pot and stir stuff.  I could get into this roasting thing.