Vegan Tofu Satay Curry Recipes

VEGAN TOFU SATAY CURRY

Steps:

• Begin by draining your tofu so it is not too watery. Place in between paper towels and gently squeeze. Water will come out. I then wring the paper towels and do the same thing a few times.
• Once tofu is drained, cut into chunks.
• In a medium sized bowl, prepare the satay spice mix. Add the white sugar, salt, red chilli powder, curry powder, coriander powder, smoked paprika, turmeric powder.
• Mix in a tiny bit of olive oil and turn into a paste like consistency.
• Add in the tofu chunks and mix together gently. Ensure you are gentle so the tofu does not break. Refrigerate whilst you prepare your other ingredients.
• Chop up onion, garlic cloves, red chilli. Also have half a can of coconut milk ready, along with soy sauce, lime, peanut butter, crushed peanuts and curry powder.
• Heat 1 tbsp oil in a pan. Take tofu chunks out of the fridge and fry on medium to high heat for around 3 minutes. Turn each minute so the marinade can cook on each side.
• Remove tofu chunks and set aside in a bowl to be added to the curry later.
• Heat 1 tbsp oil in the pan. Add the onions, chilli, garlic and cook for about 1-2 minutes until the onions become translucent.
• Add in 3/4 of the crushed peanuts (leaving a little bit back for garnish).
• Transfer the mixture to a blender and blend until it becomes a paste like consistency. I left it a little bit chunky just to keep a bit of texture but you can blend completely smooth.
• Add the coconut milk, soy sauce, 1 tbsp curry powder, and peanut butter to the pan and mix over medium heat to incorporate.
• Add in the blended paste along with 1 tsp salt.
• Add approx 1/2 cup of water (the sauce should seem quite loose at this point) and cook on low heat covered for 5 minutes. Stir occasionally.
• Add in your tofu chunks and cook for a further 3 minutes. Ensure you stir gently now to not break the tofu.
• Finally squeeze the lime juice over the top and cook for 1 minute.
• Turn off the heat, serve with a garnish of coriander leaves and crushed peanuts. Enjoy!

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.