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Satay Tofu

Satay Tofu

Georgina Burgess
Print Recipe Pin Recipe
Cook Time 17 minutes
Course Appetizer, Healthy Snack, Lunch, Main Course, Side Dish
Servings 4 people

Equipment

  • Kebab skewers

Ingredients
  

For the tofu:

  • 1 400g block firm tofu drained and pressed
  • 2 tbsp soy sauce
  • 1/4 cup coconut milk tinned
  • 1 tsp curry powder
  • 1 tbsp maple syrup
  • 1 tsp garlic powder
  • 1 tsp onion powder

For the satay sauce:

  • 3/4 cup coconut milk tinned
  • 1/2 cup smooth peanut butter
  • 3 tbsp soy sauce
  • 1.5 tbsp brown sugar
  • 1/2 tsp chilli powder
  • 1/2 tsp ground ginger
  • 1/2 lime juiced

Toppings

  • Coriander chopped
  • Toasted and chopped/crushed peanuts

Instructions
 

  • Start by preparing the marinade for the tofu - in a shallow dish or tupperware stir together the soy sauce, coconut milk, curry powder and maple syrup.
  • Ensure the tofu has been drained and pressed. Then slice into long strips, then place these in the marinade and make sure all the pieces are submerged or coated in the liquid. Cover and leave to marinate for at least 2 hours in the fridge.
  • Once the tofu has marinated, preheat the oven to 200C and line a baking tray with baking paper. Lay out the pieces of tofu and place in the oven to bake for 10 minutes, remove and flip the tofu pieces, then place back in the oven to bake for another 10-15 minutes. Once they have cooled, press the skewers into them.
  • Prepare the satay sauce by adding all the ingredients apart from the lime juice to a small saucepan and whisk until well combined. Remove from the heat and add the lime juice. Taste test and add any more seasonings to your preference. Let it cool for a while before serving.
  • Add the sauce to a shallow ramekin or bowl and sprinkle with chopped peanuts. Enjoy!