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Title: Thai Tofu Satay With Peanut Sauce
Categories: Appetizer, Thai, Tofu, Vegetarian
Yield: 4 Servings

14 oz Extra firm tofu (400 g)
2 tb Neutral oil (30 ml)
2 tb Soy sauce (30 ml)
3 tb Full-fat coconut milk
- (45 ml)
1 tb Red curry paste (18 g)
1 ts Curry powder (2 g)
3 cl Garlic (9 g); finely grated
1 ts Fresh ginger (5 g);
- finely grated
1 ts Onion powder (3 g)
1 tb Brown sugar (12 g)
1 tb Lime juice (15 ml)
Cooked jasmine rice
-(optional)
1/2 c Peanut sauce (120 ml)
1 sm Cucumber (150 g); sliced
1/2 c Fresh cilantro (20 g)
1 Lime; cut into wedges

Preparation time: 25 minutes
Cooking time: 20 minutes

Move over, chicken satay. This vegan tofu satay delivers all the
sweet, savoury, tangy flavours you crave, with caramelised tofu with a
chicken-like chewy. And that Thai peanut sauce!? The best!

Place the tofu block in the freezer until completely frozen. Thaw
fully in the refrigerator or at room temperature. Once thawed, gently
press out excess moisture using a clean kitchen towel or paper towels.

If using bamboo skewers, soak them in water for at least 20 to
30 minutes to help prevent burning in the oven.

Slice the tofu into thick strips or large cubes that are sturdy
enough to thread onto skewers without breaking.

In a large bowl, whisk together the neutral oil, soy sauce, coconut
milk, red curry paste, curry powder, garlic, ginger, onion powder,
brown sugar, and lime juice until smooth and well combined.

Add the tofu to the marinade and gently toss to coat all sides. Cover
and marinate for at least 30 minutes, or up to overnight in the
refrigerator for deeper flavour.

Thread the marinated tofu onto the soaked skewers. Reserve any
remaining marinade for brushing during baking.

Preheat the oven to 400?F (200?C). Line a baking sheet with
parchment paper.

Arrange the tofu skewers on the baking sheet, leaving a little space
between each one so they roast instead of steam. Brush lightly with
any remaining marinade.

Bake for 10 minutes, carefully flip the skewers, brush again with the
remaining marinade. Bake for 10 minutes more until lightly golden
around the edges and slightly caramelised.

For extra colour and charred edges, optionally broil for 1 to 2
minutes at the end, watching carefully so they do not burn.

Serve the tofu satay hot with jasmine rice, peanut sauce, sliced
cucumber, fresh cilantro, and lime wedges.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/tofu-satay/>

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