Tofu Satay

Fri, 25 October 2019

Ingredients:

450g Tofu

Marinade 
8 tablespoons soy or tamari sauce
1 tablespoon agave
1 teaspoon of smoked paprika
2 teaspoon of miso paste 
4 tablespoons of vegetable oil
Salt and pepper 

Satay sauce 
250 g crunchy peanut butter - this must be palm oil free.
5 tablespoons/80 ml soy sauce or tamari
Juice of 2 limes - approx 60 ml
1 tablespoon grated ginger 
1 tablespoon maple syrup 
2 cloves of minced garlic
1/2 teaspoon smoked paprika
Salt and pepper
4 -6 tablespoons of water - depending on thickness required. 
To serve - a wedge of lime, chopped coriander and chill flakes. 

Method:
Marinade:

Stir soy, agave, paprika, miso paste & vegetable oil together. Season with salt and pepper.

Thinly slice tofu and place in marinade for a minimum of 2 hours. This can be left up to two days. 

Satay:

Mix peanut butter, soy, lime juice, ginger, maple syrup, garlic, paprika and water. Season & add more water if desired for a thinner consistency.

Skewer tofu and griddle for approximately 3 minutes each side until piping hot.

Spoon over the satay, top with chopped coriander & chili flakes and serve with a lime wedge.