This post may contain affiliate links.
Peanut butter. I could eat it with just about anything. With chocolate? Check. With noodles? Check. With tofu? Check!!
This tofu satay with cauliflower fried rice helps fuel my peanut butter obsession while keeping things healthy. If your anything like me, you like drenching your Satay skewers in peanut butter sauce. (It’s the best part of satay after all!)
This recipe is lightened up by using cauliflower rice instead of regular rice, so you can go ahead and load up on all the peanut butter sauce your heart desires!
This tofu satay with cauliflower fried rice draws inspiration from Thai, Vietnamese, and Chinese cuisines. The tofu in this dish is marinated and grilled and holds up great on a skewer.
The cauliflower rice is a great low-carb alternative to regular rice, but still gives you the satisfaction of a filling meal.
This dish also makes for great leftovers, so double up on the recipe if you’d like some extras for lunch the next day!
Tofu Satay with cauliflower rice
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 4 portions
- Category: Main
- Method: Cook
- Cuisine: Indonesian
Description
Tofu Satay with cauliflower rice
Ingredients
Satay skewers recipe here
Cauliflower fried rice
- 1 head cauliflower
- 2 tbsp olive oil
- 4 spring onions, chopped
- 1/2 cup red pepper, chopped
- 1/2 cup celery, chopped
- 1/2 cup crushed peanuts
- 2 tbsp spoons of soy sauce
Peanut butter sauce
- 1/3 cup creamy peanut butter, melted
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1/2 tbsp maple syrup
- 1 tsp sriracha
Instructions
- Open tofu from pack, drain water, and pat dry. Cut into large rectangles.
- Mix all marinade ingredients in a bowl, or bag and place tofu inside. Let marinade for 4-24 hours. Remove from marinade and gently slide onto your skewers.
- Grease your grill (medium high heat) or bbq, and grill for 2 minutes per side, or until golden brown.
- Chop your cauliflower into large pieces. Place in the food processor and pulse until the cauliflower resembles the texture of rice.
- Heat olive oil in a large skillet, add spring onions first and cook for 2 minutes. Next add the cauliflower, red pepper, and celery, and cook for 5-6 minutes, on medium heat. Add your soy sauce and crushed peanuts. (Depending on the size of your cauliflower you may want to add more or less soy sauce.)
- To prepare your peanut butter sauce, mix melted peanut butter, soy sauce, lime juice, maple syrup, and Sriracha in a bowl.
- (Optional) Serve this dish with fresh cilantro and lime.
Tips & suggestions
- Use gluten-free soy sauce if needed
- If you like regular rice, you can go ahead and use that instead of cauliflower!
- If you love this you’ll also love 15 minute lemongrass tofu!
This was such a good combo and was super satisfying but still felt really light. The sauce on the tofu is what makes it, honestly. I wasn’t sure how the cauliflower rice would turn out but it soaked up all the flavor and worked way better than I expected.
This looks great, Jess! Can’t wait to try it once Winter is gone. But, how do you “melt” peanut butter? Could you explain that part? In a saucepan or something? Thanks…
Hi Marissa, you can melt it in a pot on the stove or in the microwave!