Tofu Satay Skewers with Mango Peanut Sauce
Ingredients
Tofu marinade
- 2 × 280g blocks extra-firm tofu
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 garlic cloves, grated
- Thumb-sized piece fresh ginger, grated
Mango peanut sauce
- 200ml coconut milk
- 3 tbsp smooth peanut butter
- 1 tbsp soy sauce
- 1 tbsp maple syrup or palm sugar
- Juice of 1/2 lime
- 1 small fresh mango, peeled & chopped
- 1 garlic clove, grated
- 1/2 tsp chilli flakes (optional)
Garnish
- 1/2 small mango, finely diced (brunoise)
- 2 tsp chilli crisp
- Fresh coriander leaves
Preparation
Drain and press the tofu if needed, then tear into bite-size chunks. Whisk together soy sauce, maple syrup, sesame oil, turmeric, ground coriander, ground cumin, grated garlic, and grated ginger in a bowl. Toss the tofu in the marinade, cover, and let it marinate for at least 20 minutes or overnight for more flavor.
Blend coconut milk, smooth peanut butter, soy sauce, maple syrup or palm sugar, lime juice, chopped mango, grated garlic, and chilli flakes until smooth. Warm the sauce gently in a pan for 3-4 minutes and adjust seasoning to taste.
Thread the marinated tofu onto skewers. Grill on a foil-lined baking tray for 10-12 minutes, turning halfway, until lightly charred.
Arrange the skewers on a platter, scatter with finely diced mango, drizzle with chilli crisp, and top with fresh coriander leaves. Serve hot with the mango peanut sauce for dipping.
Tips
Pair with a crisp salad or serve with warm flatbreads.
Perfect for BBQs, dinner with mates or sharing platters.
