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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Grilled Tofu with Chile Peanut Sauce

We were having a Malaysian Flank-Steak and I needed something vegetarian for Hayley. In the same book (Planet Barbeque) I found a tofu dish, also from Kuala Lumpur, Malaysia. It is a grilled tofu with a chile peanut sauce. Fantastic dish. I thought we would eat the steak and Hayley would eat the tofu, with lots left over for her to have tomorrow etc. Wrong! All the tofu went in a hurry. Everyone loved it. So easy to make and so delicious. I have made it several times since.

Grilled Tofu with Chile Peanut Sauce
adapted from “Planet Barbeque” by Steven Raichlen

3 tbsp vegetable oil
6 cloves garlic pressed or minced
3 shallots, finely chopped
1 piece (thumb size) fresh ginger, peeled and finely chopped
3 tbsp fresh cilantro, chopped
1/4 cup Chinese chile paste
1/4 cup golden brown sugar
1/2 cup hoisin sauce
1/4 cup finely chopped roasted peanuts
1 large cucumber, peeled and seeded and cut into 1 1/2″ x 1/4″ matchsticks
1/2 can of sliced pineapple, cut into 1/4″ matchsticks
1 package extra firm, low fat tofu (350g or 12 oz), cut into 4 steaks

  1. Heat the oil in a large skillet or wok over medium-high heat.
  2. Add the garlic, shallots, ginger and cilantro and cook until golden brown (3-4 minutes).
  3. Add the chile paste and sugar and cook until sugar is dissolved (1-2 minutes).
  4. Add the hoisin sauce and 1/2 the peanuts and cook for another 1-2 minutes.
  5. Add 2/3 cup of water and reduce the heat to medium and let simmer while stirring until thick and flavourful (5 minutes).
  6. Adjust the thickness with more water if required.
  7. Remove from the heat and let cool to room temperature.
  8. Set up the grill for direct grilling, preheat to high, then reduce to medium.
  9. Oil the grill and brush the tofu steaks with some of the chile peanut sauce.
  10. Place the tofu steaks on the barbeque and grill for 4 minutes per side, brushing on more sauce before flipping the steaks.
  11. Transfer the steaks to plates, place some pineapple sticks and cucumber sticks on the side and serve with more chile peanut sauce.

Grilled Tofu with Chile Peanut Sauce

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2 comments to Grilled Tofu with Chile Peanut Sauce

  • Oh, this looks amazing! I was waiting for this post! It has a lot of great ingredients in it. Thanks for sharing!


  • Ward

    Thanks Lyndsey,
    I have this problem. I love long lists of ingredients. I love the process of cooking so the more ingredients and steps, the more process — the more enjoyment. But I get the feeling you love the process too!

    This was a real treat to make and dead simple. We use the low-fat extra firm tofu but any firm or extra-firm tofu will do. It just needs to stand up to the grilling. If you use the Chinese kind sold in liquid, you will need to drain and press it prior to cooking. We often use this kind but lately I have been using the Loblaws (big Canadian Chain Grocery store) brand. It works perfectly.


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