Thai Tofu Satay With Peanut Sauce Recipes

TOFU SATAY WITH PEANUT SAUCE

Steps:

• Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
• Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
• Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
• Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
• Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

THAI TOFU SATAY WITH PEANUT SAUCE

Steps:

• Cut the tofu into 1.5 inch pieces and place in a large bowl.
• Mix coconut milk, thai curry paste, maple syrup, soy sauce, garlic and salt in a bowl. Drizzle over the tofu, toss to coat and leave to marinate for at least 30 minutes.
• Place the peanut sauce ingredients in a pan and simmer for a few minutes until thickened. If you like it thinner just add a splash more water. Pour into a small bowl to serve later.
• After half an hour, place the tofu pieces onto skewers. I made 10 skewers with 3-4 pieces on each.
• Heat a griddle pan on medium high heat with a little oil . Place the tofu in and cook for a few minutes on each side until charred.
• Pour over any remaining marinade over the top before flipping. Depending how big your pan is you may need to do it in two batches.
• Sprinkle with some fresh coriander, chopped peanuts and peanut sauce!

TOFU SATAY WITH PEANUT SAUCE

Steps:

• Cut tofu into 3 lengthwise slices. Grill tofu, with enough heat to leave grill marks, until crisp. Remove from heat and cut into long, wide strips.
• Skewer on skewers and serve with peanut sauce.
• For the peanut sauce: Heat oil in a large skillet over medium heat. Add onion and ginger; cook, stirring frequently, until browned. Add garlic and chile paste; brown lightly. Add rice vinegar, white and brown sugars, tamari, salt, lime juice and cilantro. Bring to a boil. Add coconut milk and return to boil. Purée in a blender or food processor. Return to heat and bring to a simmer. Slowly whisk in peanut butter until melted and combined.