Peanut satay sauce is delicious, exotic, and really easy to make. Whenever we feel like Thai or Chinese food, this homemade peanut sauce does the trick. The sauce is very creamy and mild in flavor, so if you want some extra spice, add some more chili flakes or siracha before serving. In addition, the marinade for the tofu can be used with chicken, pork, beef, shrimp, and fish so you have versatility with your proteins.
We’ve also substituted sugar snap peas for the bok choy to get in another vegetable. I love having variety and options with my proteins and veggies when making classic dishes such as the peanut satay sauce. Enjoy your #MeatlessMonday!
- 1 package of Tofu Lite (4 oz), drained and cut into cubes
- Cooking spray
- For the tofu marinade:
- 2 garlic cloves, minced
- 4 Tbsp soy sauce
- 4 Tbsp Dry sherry
- 2 Tbsp rice wine vinegar
- Peanut Sauce:
- 1 Tbsp fresh ginger, grated
- 1 garlic clove, minced
- ½ Tbsp red chili flakes
- 1 tsp sesame oil
- ¼ cup soy sauce
- ¼ cup hot water
- ½ Tbsp rice wine vinegar
- ½ Tbsp white sugar
- ¼ cup Peanut butter
- ½ package of dried Pasta noodles (make extra for lunch the next day)
- 1 lb. bok choy, sliced
- Cilantro, for garnishing (optional)
Set oven to 400° Bake. Combine garlic, soy sauce, dry sherry, and rice wine vinegar in a small bowl. Chop tofu into ½ inch squares and place in bowl. Set in fridge and marinate tofu for at least 2 hours.
Cover a baking tray with tinfoil for easy clean up. Spray the tinfoil with the cooking spray and line the tray with the marinated tofu. Bake for 25 minutes. ***Save the marinade from the tofu to cook the bok choy. Meanwhile, boil water in a pot to cook the pasta. Cook the pasta according to the package. While the water is boiling, make the peanut sauce.
Add all the ingredients for the peanut sauce into a medium sized pot over medium heat on the stovetop. Let warm for 3 minutes.
After the pasta is cooked and drained, add the pasta to the peanut sauce and toss to coat.
Next, cook the bok choy in a pan on the stove with the leftover marinade from the tofu for about 3 minutes until the bok choy is cooked.
Serve the pasta topped with the tofu & bok choy and cilantro (optional).
By Sarah Koszyk, MA, RDN