Exquisite Vegan Malaysian Satay Skewers with Creamy Peanut Sauce

Allergens

Nuts (Peanuts)

Ingredients

• 1 lb firm tofu, cubed
• 2 tbsp coconut oil
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• Salt and pepper, to taste
• 12 bamboo skewers, soaked in water for 30 minutes Peanut Sauce:
• 1 cup unsalted dry roasted peanuts
• 1/4 cup water
• 2 tbsp coconut oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp grated ginger
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine cubed tofu, ground coriander, cumin, turmeric, salt, and pepper. Mix well and let marinate for at least 30 minutes.
2. Preheat your oven to 400°F (205°C).
3. Thread the marinated tofu onto soaked bamboo skewers, placing 3 4 cubes on each skewer.
4. Place the skewers on a baking sheet lined with parchment paper and bake for 20 minutes or until golden brown, turning halfway through.
5. While the tofu is baking, prepare the peanut sauce by blending all ingredients in a food processor or blender until smooth.
6. Serve the satay skewers hot with the peanut sauce on the side for dipping.

Chef’s Insight

To achieve the perfect texture for the tofu, use firm or extra-firm tofu and press it before marinating for better absorption of flavors.

Notes

Adjust the seasoning in the peanut sauce to your preferred level of spiciness or saltiness.