Tofu Satay with Peanut Sauce
Description
This tofu satay served with peanut sauce is a delicious vegan version of the classic Asian appetizer.
Ingredients
•
3/4 cup coconut milk
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2 tablespoons sweet soy sauce (kecap manis)
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1 tablespoon curry paste
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1 1/2 teaspoons ground turmeric
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1 teaspoon grated fresh ginger
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1 tablespoon vegan fish sauce substitute
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2 (8 ounce) containers extra-firm tofu, pressed and drained
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4 (8-inch) bamboo skewers
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3 tablespoons creamy natural peanut butter
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3 tablespoons coconut milk
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3 tablespoons chili-garlic sauce
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2 tablespoons sweet soy sauce (kecap manis)
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2 1/2 tablespoons lime juice
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1 teaspoon freshly grated ginger
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4 lime wedges
Directions
1
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.
2
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.
3
Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
4
Preheat an outdoor grill for medium heat and lightly oil the grate.
5
Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
6
Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
7
Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.