Tofu Satay With Peanut Sauce Recipe
By Loving It Vegan
🔪Prep Time: 25 mins
👩🍳Cook Time: 25 mins
2 Blocks (8oz/220g each) Firm Tofu
2 Tbsp Soy Sauce
1 Tbsp Peanut Butter
1 Tbsp Brown Sugar
1 tsp Dried Basil
1 tsp Garlic Powder
1/2 Small Onion (chopped finely)
1 tsp Garlic (crushed)
1 tsp Sesame Oil
1 tsp Red Curry Paste*
1 Tbsp Light Soy Sauce
1 tsp Tamarind Paste
2 Tbsp Brown Sugar
1/2 cup (120ml) Coconut Milk
1/3 cup (83g) Peanut Butter
1/2 Lime (squeezed)
1Press the tofu for 30 minutes either using a tofu press (affiliate link) or by placing the tofu on a plate, with another plate on top of it and then piling some heavy stuff on top, like a heavy pot.
2While the tofu is pressing prepare the marinade sauce. Add the soy sauce, peanut butter, brown sugar, dried basil and garlic powder to a dish and use a whisk to mix together.
3When the tofu is pressed, cut each block into 5 or 6 strips and then place them in the marinade sauce, using a teaspoon to put marinade sauce on top of the tofu strips as well so that there is marinade on the top and bottom of the tofu.
4Leave the tofu in the marinade sauce for at least 20 minutes.
5Preheat the oven to 430°F (220°C).
6Place the marinaded tofu carefully onto a parchment lined baking tray. Bake for 25 minutes, turning over at the fifteen minute mark and then putting it back in for another 10 minutes.
7While the tofu is baking prepare your peanut sauce.
8Finely chop up half a small onion or quarter of a larger onion and add to a saucepan with the crushed garlic, sesame oil and red curry paste. Sauté until the onion is slightly softened. Add in the soy sauce, tamarind paste, brown sugar and coconut milk and stir in well. Then add in the peanut butter and stir until perfectly mixed and smooth. The sauce will be quite thick. Remove from heat and stir in the lime juice.
9Remove the tofu from the oven and allow to cool for a few minutes before skewering them on the satay sticks.
10Serve with the peanut sauce, fresh cilantro, fresh lime and crushed peanuts.