Preparation time is 45minutes
Cook time is 10minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 6tablespoons peanut butter, smooth
- 3tablespoons coconut milk, light
- 2teaspoons soy sauce (reduced salt)
- 1 medium lime, juiced
- 1 medium red chilli, finely diced
- 1teaspoons ginger, peeled, grated
- 400grams tofu, firm, chopped into cubes
- 1 large cucumber, peeled into ribbons
- 2 large carrot, peeled into ribbons
- 150grams radishes, thinly sliced
- 3tablespoons rice wine vinegar
- 2teaspoons honey, drained
Description
These vegan tofu satay skewers are easier and healthier than takeaway, served with a crisp and zingy pickled veg salad.
Method
Step 1 of 4
Whisk the peanut butter, coconut milk, soy sauce, ginger, lime juice and half the red chilli together in a medium bowl. Add the tofu and stir well to coat. Leave to marinate for 30 minutes. Soak 8 wooden skewers in water for 20 minutes.
Step 2 of 4
Whisk the honey, chilli and rice wine vinegar together with a tablespoon of water. Place the carrot and cucumber ribbons and radishes in shallow dish and pour over the vinegar mix. Leave to infuse.
Step 3 of 4
Place the grill on the highest setting and thread the marinated tofu on to the skewers. Reserve the excess marinade. Grill the tofu for 3-4 minutes on each side until browned and sticky.
Step 4 of 4
Serve the tofu skewers with pickled vegetable salad and the extra satay sauce for dipping.
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