Grilled tofu satay & bok choy come together with a healthy ladling of creamy peanut sauce. This smooth, lightly sweet sauce is so delicious, it’s practically drinkable. A flavor-packed vegan & gluten-free lunch or dinner.
I knew a guy once who hated the music of John Mayer. He’d get really worked up about it.
At the time that I knew him, Your Body is a Wonderland was popular and getting loads of air play. It was inescapable.
When the song would inevitably start playing, this guy would launch into a diatribe about John Mayer and how much he loathed him.
That he held so much anger for John Mayer was always really amusing to me, because it’s like holding animosity for celery. It’s bland enough to be forgettable, but hardly anything worth getting worked up over.
(Even to this day, whenever David and I hear John Mayer on the radio, we like to have a faux tantrum or at least mutter a few expletives about John Mayer in jest.)
That said, like the perfectly pleasant John Mayer, there are plenty of things that other people deem bland that I really enjoy – like tofu, rice, and bok choy. Oh, that reminds me I have a recipe to share!
This one can be made on your indoor grill pan or on a traditional outdoor grill.
Grilled tofu satay & bok choy with peanut sauce
I’ll admit that on its own tofu doesn’t have much flavor. But with the right marinade or grill pan, it soaks up all kinds of flavor like a sponge.
The magic of grilled bok choy
I discovered a few months ago that bok choy is that way too! Bok choy is a vegetable that I never minded in dishes but was hardly noteworthy.
The leaves have a bit of a collard green meets arugula-thing going on. But the stalks themselves are practically devoid of flavor. They’re more like water in a fibrous packaging.
My feelings about bok choy changed, though, when I heard about grilling it. When baby bok choy is sliced down the middle, lightly oiled and salted, and then laid face down on the grill, it picks up all of that grilled flavor.
With nothing else to dampen the taste, it takes on a lovely smokiness all its own. Suddenly, bok choy was something I needed in my grocery basket.
Grilled tofu satay
This grilled tofu satay & bok choy with creamy peanut sauce takes those three maligned “bland” foods and makes them a bowl of saucy, smoky deliciousness.
Creamy peanut sauce with coconut milk
It’s all brought together with a healthy ladling of creamy peanut sauce made with light coconut milk. This smooth, lightly sweet sauce is so delicious, it’s practically drinkable.
(I held back on my sauce portion for the purposes of the photos. But trust me, I was much more generous with my pouring when it was time to eat!)
The velvety sauce along with the salty, smoky tofu and bok choy all come together and combine in a choir of “mmm….”
Add a few dashes of Sriracha, a squeeze of lime, and a sprinkling of cilantro for a quick lunch or dinner that is far from bland. No tantrums necessary.
Grilled Tofu Satay & Bok Choy with Creamy Peanut Sauce
- 2 Tablespoon tamari
- 1 Tablespoon brown rice vinegar
- 1 teaspoon toasted sesame oil
- 16 ounces super firm tofu in vacuum packaging cut into 8 slices that are ½-inch thick
- Canola oil for lightly oiling grill pan & bok choy
- 4 baby bok choy evenly sliced in half length-wise
- Pinch salt
- 2 cups brown rice cooked
- Garnish: Chopped cilantro and lime wedges
- In a shallow glass baking dish, combine tamari, brown rice vinegar, and sesame oil. Lay the tofu slices in the marinade, coating each side. Marinate for 30 minutes to 8 hours, flipping once half way through. The longer the tofu marinates, the more flavorful it will be.
- After the tofu has marinated, heat a lightly oiled cast iron grill pan to a medium-high heat. Grill the tofu in batches, being careful not to overcrowd the pan. Grill each side for about 3 minutes, until the tofu easily moves from the pan and has dark grill marks. (If you move the tofu is still sticking to the pan, it’s not done yet.) Once the tofu pieces are done, move them to a separate plate.
- Lightly oil and salt the cut side of the baby bok choy. Grill the bok choy with the cut side down on the warm cast iron grill pan for a couple of minutes and then flip and grill for a minute longer. Work in batches, if necessary. When the bok choy has dark grill marks and the leaves are slightly wilted, move them to a separate plate.
For the creamy peanut sauce:
- In a high speed blender, combine all of the ingredients for about 30 seconds, until smooth and creamy. To make the sauce without a high speed blender, mince the garlic and then whisk all of the ingredients with a fork or whisk in a bowl until fully combined and creamy.
- To serve, plate the brown rice with tofu onto each plate along with 2 grilled sections of bok choy. Drizzle with Creamy Peanut Sauce. If using, garnish with cilantro and lime to squeeze on the tofu.
Here are more grilled tofu recipes I know you’ll love: