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Total Time
50mins
Prep 20 mins
Cook 30 mins

A great Bed and Breakfast recipe. Here's what the Innkeeper says, “This recipe is a very popular entrée or appetizer in our restaurant, the Ravens. The tofu is skewered and grilled, then served with a Thai-style peanut sauce.” —Innkeeper, Stanford Inn by the Sea--Stanford Inn by the Sea, in Mendocino, CA. Enjoy!

Ingredients Nutrition

Directions

  1. Cut tofu into 3 lengthwise slices. Grill tofu, with enough heat to leave grill marks, until crisp. Remove from heat and cut into long, wide strips.
  2. Skewer on skewers and serve with peanut sauce.
  3. For the peanut sauce: Heat oil in a large skillet over medium heat. Add onion and ginger; cook, stirring frequently, until browned. Add garlic and chile paste; brown lightly. Add rice vinegar, white and brown sugars, tamari, salt, lime juice and cilantro. Bring to a boil. Add coconut milk and return to boil. Purée in a blender or food processor. Return to heat and bring to a simmer. Slowly whisk in peanut butter until melted and combined.