Satay Tofu Skewers - With Peanut Dipping Sauce
Prep 15 mins | Cook 25 mins| Serves 4 people | Download
Ingredients
Satay Tofu Skewers
• 400g Plain Firm Tofu
• 75ml Essential Coconut Milk
• 2 tbsp Essential Tamari
• 1 tbsp Sriracha
• 1 tbsp Brown Rice Vinegar
• 1 tsp Red Thai Curry Powder
• 1/2 tsp Agave Syrup
• 4 Garlic Cloves - finely chopped
• 1 tbsp Fresh Ginger - finely grated
• 1/2 Lime - juiced
Peanut Dipping Sauce
• 3 tbsp Essential Smooth Peanut Butter
• 400ml Essential Coconut Milk
• 2 tbsp Essential Tamari
• 2 tbsp Brown Rice Vinegar
• 1 tbsp Curry Powder
• 2 tsp Sriracha
• 1 tsp Red Thai Curry Powder
• 1 tsp Agave Syrup
• 2 cloves Garlic - finely chopped
• 1/2 tsp Crushed Chilli
• 1/w Lime - juiced
Garnishes
• 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 maximum 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 two 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 which 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 4 people | Download
Ingredients
Satay Tofu Skewers
• 400g Plain Firm Tofu
• 75ml Essential Coconut Milk
• 2 tbsp Essential Tamari
• 1 tbsp Sriracha
• 1 tbsp Brown Rice Vinegar
• 1 tsp Red Thai Curry Powder
• 1/2 tsp Agave Syrup
• 4 Garlic Cloves - finely chopped
• 1 tbsp Fresh Ginger - finely grated
• 1/2 Lime - juiced
Peanut Dipping Sauce
• 3 tbsp Essential Smooth Peanut Butter
• 400ml Essential Coconut Milk
• 2 tbsp Essential Tamari
• 2 tbsp Brown Rice Vinegar
• 1 tbsp Curry Powder
• 2 tsp Sriracha
• 1 tsp Red Thai Curry Powder
• 1 tsp Agave Syrup
• 2 cloves Garlic - finely chopped
• 1/2 tsp Crushed Chilli
• 1/w Lime - juiced
Garnishes
• 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 maximum 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 two 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 which basmati rice or eat them as is with the satay sauce drizzled over the skewers.
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