Vegan Thai Satay
Ingredients
- 1 14oz block firm tofu, frozen and thawed*
- 1/4 cup full-fat coconut milk
- 3 cloves minced garlic
- 2 tsp grated ginger
- 1 tbsp masaman curry paste*
- 1 tbsp curry powder
- 2 tbsp maple syrup
- 2 tbsp low-sodium soy sauce
- 10 bamboo skewers
- cilantro, lime, chopped peanuts for garnish
- peanut sauce
- 1/4 cup creamy peanut butter
- 2 tbsp warm water
- 1 tbsp masaman curry paste
- 1 tbsp maple syrup or light brown sugar
- 1/2 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 1 tbsp lime juice
- 1/2 tsp minced garlic
- 1/2 tsp sesame oil
- 1/2 tbsp sriracha
Preparation
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
Enjoy ?
