Grilled or Roasted Tofu Satay

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Great recipe. I recommend roasting the tofu in the oven as opposed to grilling. The sauce is delicious, but, in my opinion, it needs a little kick - topping it with Sriracha was perfect.

Also, I made the mistake of serving this over rice - there wasn't any difference in texture between the tofu and the rice, and it was all mush. I recommend serving this over lightly steamed vegetables: broccoli, peppers, water chestnuts.

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this is the first time I tried cooking tofu and I was surprised at how delicious it was. I've had tofu from restaraunts before but this beats them out : I made three thai sauces that night just for fun and this one was the best.

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Awesome recipe. This one is a keeper!

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My whole family loved this recipe! Only change I made was instead of the sherry I added orange juice and a little zest. I also pressed it in my TofuXpress for like 30 minutes. I'm much obsessed with my press and definately recommend it. It gave it great texture and the recipe itself had great flavor!

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This recipe is so good I smile just thinking about it. Made it before as suggested by cutting tofu into cubes....Much simpler if cut into cutlets, no fooling around with skewers...just lined gas grill with non-stick foil (reynolds wrap and cooked...so good...made gluten-free soba noodles, rinsed and dressed with the satay sauce garnish with scallions and chopped peanuts or cashews...omg...salivating. Dumb easy to make.

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I served this for an appetizer party and it was a big hit. I fried the tofu cubes and kept them warm in the oven, and made the peanut sauce (double the lime a day before to let the flavors settle. I served the peanut sauce warm as a dipping sauce with the tofu, and lightly steamed broccoli and carrot slices (added both color and nutrition. People were mopping it up! I'm planning on tossing the leftover sauce with noodles. A definite keeper.

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The tofu didn't come out too well, but that could just have been because my boyfriend and I fail at cooking. The sauce saved it, though. It was like a spicy version of peanut butter (which is much better than it sounds. Promise!. If nothing else, I'm sure I'll make that again.

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My finace and I are vegetarians, and sometimes dinner can get a bit boring. I decided to branch out with this Satay recipe after having some luck with a curry tofu and cauliflower recipe. I added snap peas, water chesnuts and scallions to the mix which added a delightful crunch and bit of color. I also paired this with brown rice and steamed broccoli. To make the recipe a bit more health conscious, I used light cocunut milk, cut the canola and sesame oils in half and added a little extra soy sauce and sherry to make up the difference.

To finish, I topped the dish with finely chopped basil and shredded coconut. It was delicious, slightly spicy and definitely a great way to mix up dinner!

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We aren't vegetarians, but I had some clearance organic tofu to use. I chose this recipe because it sounded like it was made for tofu, and didn't use the tofu as a sad imitation of meat.

I find it could be spicier, but the flavor is good. I varied it by making it more as a stir-fry and adding water chestnuts. My kids like it. The crispy chestnuts and bell peppers add a crunchy texture that offsets the tofu well.

My husband hates it, but then, he hates tofu, peanut butter satays, and curries.

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This recipe is absolutely delicious. I cooked it one friday evening with tofu and it was so good I cooked it again on Sunday with chicken. I imagine it would work well with shrimp and pork and maybe even beef, too.