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A couple nights ago, I had half a block of tofu and some leftover veggies in the fridge…it was already 5:30 and I was aimlessly wondering what to make for dinner, when this week’s BSI (peanut butter) jumped into my head, and dinner was born.


I’m going to send this recipe over to Kim at Ordinary Recipes Made Gourmet for this week’s BSI…peanut butter! 



Baked Tofu Satay with Peanut-y Noodles


(Yield:  2 servings)


Peanut Sauce (see below)

½ block tofu (~7 oz), cut into 6 equal pieces

4 oz Barilla Whole Grain Thin Spaghetti or Soba noodles

½ TB canola oil

1 ½ c shredded red cabbage

½ red pepper, thinly sliced

½ small onion, thinly sliced

1 TB minced chives (garnish)

1 TB sesame seeds, toasted (garnish)


Peanut Sauce:

2 TB Smucker’s Natural Peanut Butter (creamy)

2 TB canola oil

2 TB rice vinegar

1 TB low-sodium soy sauce

1 TB honey

1 clove garlic, crushed

1 tsp fresh grated ginger

¼ to ½ tsp crushed red pepper flakes (optional)

Dash ground pepper


2 bamboo skewers

9” pie plate


Preheat the oven to 375F.  Combine (with a whisk or in a blender) all the ingredients for the peanut sauce.  Layer the sliced tofu between paper towels and gently press down to extract the moisture.  Combine the tofu with 3 TB of the peanut sauce and let it marinade for 15 minutes; set the rest of the peanut sauce aside for the noodles.  Thread 3 pieces of tofu onto each bamboo skewer and place the skewers in a 9” pie plate so that the tofu is suspended and the ends of the skewers hang over both sides of the pie plate (see picture below).  Bake the tofu for 45 minutes, or until it reaches your desired consistency. 


Cook the noodles to al dente according to the package directions.  In a medium pan, heat ½ TB canola oil over medium heat; add the cabbage and sauté for 3 minutes; add the red pepper and onion and sauté another 2 minutes; add the rest of the peanut sauce and cook for 30 seconds until the peanut sauce coats the veggies.  Turn off the heat and toss in the noodles.  Serve the noodles with the tofu satay on top, and garnish with the chives and sesame seeds.



Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. Great BSI entry! I’ll have to try this soon!

  2. Natasha - 5 Star Foodie says:

    Tofu satay is an excellent idea! Yummy!

  3. I bet this makes tofy taste good. Understand, we are not fans of tofu but I could see it more than passing with this sauce on it.

  4. This is such a terrific entry for BSI! I love tofu this way! I think I could even get my daughter to try it!

  5. OH!! Perfect use of PB! I love the double use of the PB sauce..what intensified flavor!

  6. This was a great idea as a last minute dinner!

  7. We don’t have tofu here, and don’t have any idea how it tastes, but this one looks fantastic! I’m sure it’s so tasty.

  8. This seriously looks and sounds so delicious! I tried to make tofu a few months ago aaaand I think it was the way I prepared it…I didn’t like it at all. Not THIS I could see me loving! Maybe I’ll give it a try!

  9. Heavenly Housewife says:

    Its been a very long time since I had tofu, but this looks like a very flavorful way to eat it. Looks super!

  10. wow faith!! love the idea!! sure this satay tofu going to win!! perfect submission!

  11. Oh my, this is in my book for delicious dinner! Bookmark!!

  12. How perfect is this. I love love the idea of satay tofu! Great choice.

  13. That looks delicious and healthy too! I find that if you add satay sauce to tofu and put it on a stick, even the most hardened carnivore will scoff it down :D

  14. I’ve been wondering of the BSI was still in circulation! Great submission!!!

  15. A healthy, flavorful and colorful dish! Just what I enjoy!



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