Tofu Satay Skewers
Prep 15 mins | Cook 25 mins | Serves 3-4 people | Download
Ingredients
Tofu Skewers
• 450g firm plain tofu
• 75ml coconut milk
• 2 tablespoon tamari
• 1 tablespoon sriracha
• 1 tablespoon brown rice vinegar
• 1 teaspoon red thai curry powder
• ½ teaspoon agave syrup
• 4 cloves garlic – finely chopped
• 1 tablespoon fresh ginger – finely grated
• ½ lime – juiced
Peanut Dipping Sauce
• 3 tablespoons smooth peanut butter
• 1 400ml tin coconut milk
• 2 tablespoon tamari
• 2 tablespoon brown rice vinegar
• 1 tablespoon curry powder
• 2 teaspoons sriracha
• 1 teaspoon red thai curry powder
• 1 teaspoon agave syrup
• 2 cloves garlic - finely chopped
• ½ teaspoon crushed chillies – add more if you want the sauce to have more heat!
• ½ lime – juiced
Garnish
• Fresh coriander
• Sesame seeds
• Crushed chillies
Method
1. Mix all the ingredients apart from the tofu in a large bowl and stir. Pat the tofu dry with paper towel and then break into large bitesize chunks, and add to the mix. Leave this to marinade for a minimum of 30 minutes.
2. Preheat your oven to 180c. Skewer your tofu – if you are using wooden skewers make sure these have been soaked in water for at least 2 hours – and pop on a parchment lined baking tray. Bake in the oven for 25 minutes.
3. While the tofu is in the oven, start preparing your satay sauce. Combine all the ingredients in a sauce pan and cook over a medium-low heat for 5-7 minutes. The sauce will thicken as it is heated. If it is too thick, you can add a little more coconut milk until it is at the desired consistency. Garnish your skewers with chopped coriander, sesame seeds, and crushed chillies. Serve with white basmati rice or eat them as is with the satay sauce drizzled over the skewers.
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Prep 15 mins | Cook 25 mins | Serves 3-4 people | Download
Ingredients
Tofu Skewers
• 450g firm plain tofu
• 75ml coconut milk
• 2 tablespoon tamari
• 1 tablespoon sriracha
• 1 tablespoon brown rice vinegar
• 1 teaspoon red thai curry powder
• ½ teaspoon agave syrup
• 4 cloves garlic – finely chopped
• 1 tablespoon fresh ginger – finely grated
• ½ lime – juiced
Peanut Dipping Sauce
• 3 tablespoons smooth peanut butter
• 1 400ml tin coconut milk
• 2 tablespoon tamari
• 2 tablespoon brown rice vinegar
• 1 tablespoon curry powder
• 2 teaspoons sriracha
• 1 teaspoon red thai curry powder
• 1 teaspoon agave syrup
• 2 cloves garlic - finely chopped
• ½ teaspoon crushed chillies – add more if you want the sauce to have more heat!
• ½ lime – juiced
Garnish
• Fresh coriander
• Sesame seeds
• Crushed chillies
Method
1. Mix all the ingredients apart from the tofu in a large bowl and stir. Pat the tofu dry with paper towel and then break into large bitesize chunks, and add to the mix. Leave this to marinade for a minimum of 30 minutes.
2. Preheat your oven to 180c. Skewer your tofu – if you are using wooden skewers make sure these have been soaked in water for at least 2 hours – and pop on a parchment lined baking tray. Bake in the oven for 25 minutes.
3. While the tofu is in the oven, start preparing your satay sauce. Combine all the ingredients in a sauce pan and cook over a medium-low heat for 5-7 minutes. The sauce will thicken as it is heated. If it is too thick, you can add a little more coconut milk until it is at the desired consistency. Garnish your skewers with chopped coriander, sesame seeds, and crushed chillies. Serve with white basmati rice or eat them as is with the satay sauce drizzled over the skewers.
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