Tofu Satay Skewers
Ingredients
500g (18oz) firm tofu, cubed
Marinade:
4 tsp ground cumin
2 tsp ground coriander seeds
4 tbsp brown sugar
2 tsp salt
¼ cup olive oil
Satay Sauce:
1 tbsp olive oil
2 shallots, finely chopped
3 cloves garlic, minced
1 tin coconut milk
2 tbsp red curry paste
1 cup PeaNOT Butter, Crunchy
2 tbsp soy sauce or tamari
2 tbsp brown sugar
1 tsp salt
2 tbsp freshly squeezed lime juice
Water, as needed
Cucumber Salad:
1 cucumber, sliced diagonally
4 tbsp rice vinegar
2 tsp white sugar
1 red chilli, minced (optional)
⅓ cup coriander leaves
Pinch of salt
To Serve:
Jasmine rice (optional)
Method
Mix marinade ingredients in a small bowl. Place tofu in a bowl and cover with marinade. Refrigerate for at least 2 hours to marinate.
Add all cucumber salad ingredients into a bowl and lightly toss until combined. Place in the refrigerator until ready to eat.
Heat a small saucepan to a medium–high temperature. Add oil and shallots and cook for 1 minute. Add the garlic and cook for a further minute. Add ½ cup of the coconut milk with the red curry paste, cook for 1 more minute. Add the remaining coconut milk, chickpea butter, soy sauce, brown sugar and salt. Add water, as needed. Mix well. Bring to the boil. Once bubbling, reduce to a very low simmer.
Thread marinated tofu onto skewers.
Preheat the barbecue to medium high.
Remove the satay sauce from the heat and stir through the lime juice. Pour sauce into a side bowl.
Cook the tofu skewers for 3–5 minutes, each side.
Serve skewers on a platter with the dipping satay sauce on the side. In side bowls, serve cucumber salad and rice.
If you have leftover satay sauce – lucky you! Use it to make buddha bowls with your favourite toppings.