Preview
Satay Tofu Skewers
20 min
Prep Time10 min
Cook Time30 min
Total Time
Ingredients (4 servings)
MetricImperial
Tofu skewers
450g firm tofu, frozen and defrosted
200ml coconut milk
1 tbsp soy sauce
2 tsp Thai red curry paste
1 tsp monk fruit erythritol sweetener
1/2 tsp garlic powder
1/4 tsp ginger powder
1/2 tsp salt
Satay Sauce
4 tbsp PB2 powdered peanut butter
2 tbsp peanut butter
1 tbsp Thai red curry paste
1 tbsp soy sauce
1 tbsp monk fruit erythritol sweetener
6 tbsp water
To serve
-Lime wedges
-Chopped peanuts
- Make the tofu marinade by mixing together coconut milk, soy sauce, Thai red curry paste, maple syrup, garlic powder, ginger powder and salt.
- Squeeze out excess water from defrosted tofu then pat dry with a clean kitchen towel. Tear tofu into bite sized chunks using your hands. Don’t worry about being neat but do try to ensure all the pieces are around the same size so they grill evenly.
- Transfer tofu chunks to marinade. Toss to coat evenly. Let tofu marinate for 20 minutes.
- Meanwhile, make satay sauce by mixing all the sauce ingredients in a bowl until combined. Taste and adjust seasoning if necessary. Thin out with more water if you prefer a runnier sauce.
- Skewer the tofu chunks, then transfer to a lightly greased baking tray.
- Grill tofu under the broiler setting in the oven for 5-8 minutes or until tofu is slightly charred. Flip and grill the other side for 5-8 minutes until slightly charred.
- Garnish with chopped peanuts. Serve immediately with satay sauce and lime wedges. Enjoy!
Notes
- Make sure you use firm tofu that has been frozen and defrosted for the best meaty texture!
- Feel free to substitute monkfruit erythritol sweetener with any other sweetener of choice.
- For vegans, make sure you use a Thai red curry paste that is vegan as some of them might contain shrimp paste.
- PB2 powdered peanut butter may be substituted with any other brands of defatted peanut powder.
Enlarged Image
Enlarged Image
Enlarged Image