Baked Tofu Satay with Peanut Sauce
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
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.
Turn on the broiler and cook for 4-5 minutes, allowing skewers to crisp and develop charred edges, keeping 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.
Serve satay drizzled with sauce and chopped cilantro and peanuts for garnish.
