Tofu Satay

• This aromatic, flavoursome and lovingly spiced tofu satay is easy to make, delicious and tastes divine served with our simple peanut dipping sauce.
• A fantastic quick dinner or lunch idea.
• Serve it over rice or wrap in tortillas.
• Vegan.

Organic Firm Tofu 200g (Taifun)

Tofu 200g x 2

Coconut Milk, Organic 400ml (Clearspring)

Coconut Milk 200ml

Smooth Peanut Butter, Organic 280g (Meridian)

Smooth Peanut Butter 120g

Organic Coconut Sugar 500g (Sussex Wholefoods)

Coconut Sugar 35g

Organic Sesame Oil 500ml (Clearspring)

Sesame Oil 3tbsp

Soya Sauce, Organic 150ml (Clearspring)

Soya Sauce 4tbsp

Clearspring Organic Brown Rice Vinegar 150ml

Rice Vinegar 1tbsp

Smoked Paprika 500g (Sussex Wholefoods)

Smoked Paprika 1tsp

Organic Chilli Flakes 100g (Sussex Wholefoods)

Chilli Flakes 0.5tsp

Organic Garlic Powder 100g (Sussex Wholefoods)

Garlic Powder 2tsp

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

Salt 1tsp

Other Ingredients

• skewers
• water

Method

1. In a medium-size mixing bowl, mix 3tbsp sesame oil, 3tbsp soya sauce, 1tsp garlic powder, 1tsp smoked paprika, mix well.
2. Cut tofu into 1inch strips, place in a bowl with your marinade and leave to marinate for at least 30 minutes.
   
3. Put your tofu onto skewers.
   
4. Preheat your grill (or oven) and grill tofu on both sides until browned.
   
5. Put coconut milk and coconut sugar in a small saucepan, place on the stove and heat on low until bubbles. Remove from the heat.
6. Add peanut butter, 1tsp garlic powder, 1tbsp soya sauce, chilli flakes, rice vinegar, salt and stir well. Leave to cool.
   
7. Serve your tofu satay with peanut sauce.