It will also be appearing in the Get Sconed! column of next month's issue of Perpetual Toxins, if you're in the Long Island, NY area. It's a magazine co-created and run by one of my best friends in the world, so you should check it out.
Of course this isn’t actually a steak, but if you use the extra or super firm tofu, it’ll hold up to even the fiercest grill. Trader Joe’s makes a super firm, vacuum sealed tofu that would work well in this. If you can find bulk extra firm tofu, definitely give it a try and grill away. Personally, I prefer just 'firm' most of the time.
Peanut sauces are ridiculously versatile, so feel free to change this around. If you don’t have a shallot, use a sweet onion; feel like giving it some more flare, add more heat and the curry powder, etc.
- 1 lb. of firm to super firm tofu, drained and pressed.
- 1 tablespoon peanut oil (or other mild tasting oil)
- 2 minced shallots
- 3 cloves of minced garlic
- 1 tablespoon minced ginger
- ½ cup plus 1 tablespoon hot water or vegetable broth
- ½ cup coconut milk (light is fine to use)
- 3-4 tablespoons peanut butter
- 1 tablespoon tamari, shoyu or soy sauce
- 3/4 tablespoon rice vinegar
- ½ teaspoon ketchup
- 1 tablespoon sweetener, to taste (agave nectar is very good here)
- ¼ -1 teaspoon Srichi chili sauce, or other hot sauce, to taste
- ½ teaspoon lime juice
- ¼ teaspoon curry powder
For the tofu:
Alternatively, pan fry the tofu in peanut oil or canola oil, and stir in the sauce once both sides have been cooked.