Thai Tofu Satay with Peanut Sauce
50 min + 30 min marinatingMakes 10 skewers
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 | |||||
| 120 ml coconut milk (for peanut sauce) | Simmer peanut sauce 3–5 min until thickened | Plate skewers, pour sauce, garnish & serve | |||
| 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 | |||||
| 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) | |||||
| 120 ml water (for marinade) | |||||
| Pinch of salt (for marinade) | |||||
| Fresh coriander | |||||
| Chopped peanuts | |||||
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