Traditionally satay is served on a stick, we’re leaving the trees be on this one. A delicious garlic and ginger peanut sauce served above crispy fried tofu and topped with red pepper and green onion. Hungry yet?

crispy tofu peanut satay

Prep / Cook time: 30 – 40 minutes

Serves: 3 – 4


  • 1 package firm tofu, sliced about 1/2″ thick
  • 2 tbsp grape seed oil
  • 1.5 tbsp Franks Red Hot
  • 1.5 tbsp tamiri or soy sauce
  • 1/2 red pepper, sliced thin
  • 1 – 2 green onions, chopped

For peanut sauce:

  • 3 tbsp Franks Red Hot
  • 3 tbsp tamiri or soy sauce
  • 3 tbsp rice vinegar
  • 6 tbsp water
  • 4 tbsp peanut butter
  • 1 tbsp tapioca or corn starch
  • 4 cloves of garlic
  • 1.5″ ginger


  • Heat oil in pan over medium-high heat
  • Place tofu in pan, add hot sauce and soy sauce, cover with splatter guard
  • Tofu will need to be flipped often to ensure even sauce absorption. Fry until crispy (15 – 20 minutes)
  • While tofu is frying chop pepper and green onion
  • Add all sauce ingredients to blender cup and zing until smooth
  • Cook sauce over medium low in a sauce pan until desired thickness is achieved (about 3- 5 minutes)
  • Remove crispy tofu and top with peanut sauce, red pepper and green onion. Serve with rice or noodles and a salad.

I hope you enjoy this vegan version of a peanut satay. This one is shown served with our Asian ‘slaw, they compliment each other nicely. Quick, easy and totally Asian-Canadian!

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