Vegan Tofu Satay With Peanut Sauce Food

VEGAN TOFU SATAY WITH PEANUT SAUCE

Steps:

• If you have yet to do so, press tofu by using a tofu press, or stack something heavy on top on tofu block for at least 20 minutes. Cut it into bite sized cubes.
• Start by adding in shallots, garlic, lemongrass, soy sauce and coconut sugar into a food processor and pulse until everything is finely chopped and a watery paste forms.
• In a large plate, add in tofu cubes along with the paste and toss until tofu is well coated. Let it marinate for 30 minutes or up to 2 hours. You can even let it marinate overnight in the fridge.
• In the meantime, make your vegan satay sauce by combining all ingredients needed. Mix well and thin it out with more coconut milk, if needed.
• Skewer about 4 cubes of tofu on each satay sticks and you should get about 12 skewers.
• To grill - Cook them on grill or a grill pan on stove for 2-3 minutes on each sides, until all sides are nicely browned. To bake - Bake them in the oven preheated to 200C / 400F for 20 minutes or until golden brown.
• Plate them up and serve them together with peanut sauce and some chopped raw veggies, if you like.

TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)

Steps:

• Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms.
• Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
• Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.

TOFU SATAY WITH PEANUT SAUCE

Steps:

• Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
• Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
• Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
• Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
• Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.