Thai Tofu Satay with Peanut Sauce

Makes 10 skewers

50 min + 30 min marinating

Cubed tofu marinated in curry and soy, griddled until charred, served with a simmered peanut-coconut sauce.

prepSoak wooden skewers in water for 30 minutes if using
1/2 cup / 120 ml coconut milk (for peanut sauce)	Simmer peanut sauce 3–5 min until thickened				Plate skewers, pour sauce, garnish & serve
1/2 cup / 120 g smooth peanut butter (for peanut sauce)
1 heaped tsp red Thai curry paste (for peanut sauce)
1 tbsp maple syrup (for peanut sauce)
1 tbsp soy sauce (for peanut sauce)
1/2 tsp garlic granules
1/3 tsp salt
2 blocks extra firm tofu (~500 g)	Cut tofu into 1.5 inch / 4 cm pieces	Mix marinade, coat tofu, marinate 30 min	Thread marinated tofu onto skewers	Griddle medium-high, 3–4 min per side until charred
10 skewers
3/4 cup / 180 ml coconut milk (for marinade)
1 heaped tbsp red Thai curry paste (for marinade)
1 tbsp soy sauce (for marinade)
2 tbsp maple syrup (for marinade)
1/2 cup / 120 ml water (for marinade)
Pinch of salt (for marinade)
Fresh coriander
Chopped peanuts

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