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

1. Mix marinade ingredients in a small bowl. Place tofu in a bowl and cover with marinade. Refrigerate for at least 2 hours to marinate.

2. Add all cucumber salad ingredients into a bowl and lightly toss until combined. Place in the refrigerator until ready to eat.

3. 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.

4. Thread marinated tofu onto skewers.

5. Preheat the barbecue to medium high.

6. Remove the satay sauce from the heat and stir through the lime juice. Pour sauce into a side bowl.

7. Cook the tofu skewers for 3–5 minutes, each side.

8. 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.