½cupcanned unsweetened coconut milklight or regular
¼teaspoonground ginger
¼teaspooncrushed red pepper flakes
1garlic clovecrushed, if desired
Sauce
1 ½teaspoontoasted sesame oil
½cuphot water
¼cupcanned unsweetened coconut milklight or regular
1cuproasted unsalted peanuts or ½ cup natural peanut butter
2tablespoonhoney or maple syrup
2tablespoonssoy sauce
¼ - ½teaspoonSriracha sauceoptional
Slaw
1cupfinely shredded green cabbage
1large handful mung bean sprouts
½cupfinely shredded carrots
2green onionssliced
1teaspoontoasted sesame seeds
¼teaspooncrushed red pepper flakes
1tablespoontoasted sesame oil
Instructions
tofu
I prefer tofu that isn’t packed in water; it’s easier to use, and I find that it tastes better. But, if all you can find is the water packed variety that will work nicely.
If your tofu is water packed, layer your cutting board with a clean cotton towel and three layers of paper towels. Place tofu slices on top of the towels. Place a layer of three more paper towels on top of tofu, and cover with another cotton towel. Carefully place another cutting board or cookie sheet on top of the towels. Stack something heavy on top of the board, like a cast iron skillet, a large can of beans, heavy bowl or other weight to press down on tofu. Let sit for at least fifteen minutes, and up to one hour.
14 to 20 ounces extra firm tofu
If your tofu isn't water packed, continue on with the recipe.
Thread 1 tofu piece lengthwise onto the wooden skewer.
wooden skewers
for the marinade
Whisk all marinade ingredients in a 13x9-inch pan. Place tofu skewers in marinade and spoon marinade over the top of the tofu. Let stand for 1-2 hours at room temperature, or cover and refrigerate up to 1 day.
¼ cup low-sodium vegetable broth, ½ cup canned unsweetened coconut milk, ¼ teaspoon ground ginger, ¼ teaspoon crushed red pepper flakes, 1 garlic clove
for sauce
While your tofu is marinating, make the sauce. Blend all sauce ingredients in blender until smooth. Taste adding salt and pepper if desired. Sauce may be heated in a small saucepan over medium-low heat or in the microwave if desired.
1 ½ teaspoon toasted sesame oil, ½ cup hot water, ¼ cup canned unsweetened coconut milk, 1 cup roasted unsalted peanuts or ½ cup natural peanut butter, 2 tablespoon honey or maple syrup, 2 tablespoons soy sauce, ¼ - ½ teaspoon Sriracha sauce
for cabbage slaw
Toss together all slaw ingredients together in a large bowl to coat, and refrigerate until ready to use.
1 cup finely shredded green cabbage, 1 large handful mung bean sprouts, ½ cup finely shredded carrots, 2 green onions, 1 teaspoon toasted sesame seeds, ¼ teaspoon crushed red pepper flakes, 1 tablespoon toasted sesame oil
for satay
Heat a large non-stick skillet or grill pan over medium-high heat. Add oil to pan, and heat until the oil begins to shimmer. Place the tofu skewers in the pan and pour a little of the marinade over the top. Cook until tofu releases from the pan and is golden brown, about 4 minutes. Flip tofu skewer over and pour a little more of the marinade over the top. Cook about 4 minutes again checking for golden brown.
1 teaspoon grapeseed oil
to serve
Serve tofu satay skewers over cabbage slaw with Peanut Sauce for dipping.
Notes
To toast sesame seeds, place a heavy dry skillet over medium-high heat. Add sesame seeds, and cook about 3-5 minutes, shaking the pan occasionally. They are ready once they darken and become fragrant.