Indonesianstyle vegan satay marinade seasons skewered chunks of tofu before theyre grilled Serve with peanut sauce to replicate this Asian street food as an appetizer or if desired serve over rice for a meal
Prep Time
30 mins
Dificult
Medium
Servings
1 hr
Ingredients
Instructions
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.
Cook's Note:
If you like
cook the cubes before skewering
so they cook on each side to increase the crunchy texture. You can also use a griddle instead of a grill.
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