Dry fry sliced tofu
Combine the marinade ingredients in a large bowl. Add the dry tofu and red pepper and toss gently with a rubber spatula to coat evenly. Let marinate 30 minutes or up to 8 hours. Refrigerate if longer than 1 hour.
Prepare the grill or preheat the oven to 450 degrees.
To make the sauce, place all the sauce ingredients in a food processor and blend until smooth. Pour into a decorative serving bowl.
Remove about 1/3 cup of the sauce and drizzle it over the tofu. Use the rubber spatula to toss the tofu gently with the sauce. If you are grilling the satay, thread the tofu and red peppers on skewers. (Bamboo skewers must be soaked for 30 minutes.) If you are roasting the tofu in the oven, place it in 1 layer in a large, shallow baking dish such as a 9 x 13-inch lasagna pan. Use 2 pans if one pan isn't large enough.
Cook the tofu on the hot grill at least 20 minutes, turning it occasionally, or roast in the oven for 25 minutes. The tofu is done when it is a deep golden brown. Let the tofu cool to room temperature before serving. Serve alongside a bowl of sauce for dipping.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1465g)|
|Recipe Makes: Servings|
|Calories from Fat: 1683 (72%)|
|Amt Per Serving||% DV|
|Total Fat 187g||249 %|
|Saturated Fat 53.4g||267 %|
|Monounsaturated Fat 87.1g|
|Polyunsanturated Fat 36.2g|
|Cholesterol 0mg||0 %|
|Sodium 2878.8mg||99 %|
|Potassium 2734.2mg||72 %|
|Total Carbohydrate 73.4g||22 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 59.6g|
|Protein 128.3g||183 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2352
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