Tofu Satay – curry coconut marinated tofu grilled until crisp and juicy served with an irresistible peanut sauce. Vegan + gluten free.
- 1 (15.5) oz container sprouted tofu, drained and patted dry
- 1/4 cup coconut milk
- 3 tablespoons lime juice
- 3 tablespoons maple syrup
- 2 tablespoons liquid aminos – or tamari, soy sauce, etc.
- 2 tablespoons creamy peanut butter
- 1 tablespoon Thai red curry paste
- 1 recipe Best Ever Peanut Sauce
- Cut the tofu into 1-inch cubes. Place them in a large lidded container or Ziploc bag. If using a container, make sure the tofu is in an even layer.
- For the marinade, whisk together the coconut milk, maple syrup, lime juice, soy sauce, peanut butter, and red curry paste. Pour over the tofu and marinate for at least 30 minutes and up to overnight.
- Skewer the marinated tofu onto wood or metal skewers. Heat an oiled griddle over medium high heat. Grill the skewers for about 4 minutes on each side until they are warmed through. If the skewers are sticking to the grill pan, use a thin metal spatula to loosen and flip.
- While the skewers are cooking, make the peanut sauce.
- Serve the skewers with peanut sauce and a garnish of cilantro, lime, and red pepper flakes, if desired. Enjoy!
Tofu: I’ve found that sprouted tofu works better than regular tofu, which has a tendency to stick to the grill.
Coconut milk: Full fat coconut milk creates the best flavor and texture, but you can use light.
- Serving Size: 1/4 recipe
- Calories: 167
- Sugar: 4g
- Sodium: 236mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 0mg
Keywords: grill, coconut, curry, lime, maple, peanut, marinade, summer, spring