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Ingredients
Satay
- 1 14 oz Firm Tofu frozen and thawed
- 1/4 cup Full-fat Coconut Milk
- 3 cloves Garlic minced
- 2 tsp Ginger grated
- 1 tbsp Curry Paste
- 1 tbsp Maple Syrup
- 2 tbsp Low-sodium Soy Sauce
- 10 bamboo Skewers
- Cilantro to taste
- Lime to taste
- Chopped Peanuts for garnish
Peanut Sauce
- 1/4 cup Creamy Penut Butter
- 2 tbsp Warm Water
- 1 tbsp Curry Paste
- 1 tbsp maple Syrup
- 1/2 tbsp Soy Sauce
- 1/2 tbsp Rice Vinegar
- 1 tbsp Lime Juice
- 1/2 tsp Garlic minced
- 1/2 tsp Sesame Oil
- 1/2 tbsp Sriracha
Instructions
- To freeze tofu: slice tofu block vertically into 6-8 rectangles, about 3/4-inch thick. Freeze on a plate overnight. Thaw at room temperature (or run under hot water) until ice crystals have melted, then gently squeeze to remove all liquid. Cut into smaller pieces.
- Combine marinade ingredients in a bowl, then add thawed tofu and gently stir until all pieces are coated. Let sit in the refrigerator for at least 30 minutes.
- Preheat oven to 400F. Tear marinated tofu into bite-sized pieces and thread onto skewers. Place on a parchment-lined baking sheet and bake for 30-35 minutes, flipping once halfway. At the end, turn on the broiler and cook for 4-5 minutes, allowing skewers to crisp and develop charred edges (keep a close eye so they don’t burn!).
- Combine peanut sauce ingredients in a small bowl, stirring until smooth.
- Add additional water until sauce reaches desired consistency, and season with additional salt if needed.
- Serve satay drizzled with sauce and chopped cilantro and peanuts for garnish.
Notes
- Freezing then thawing tofu is a technique that some people use these days to make tofu more chewier and firmer and makes it perfect for soaking up flavors.