Tofu, peanuts and coconut are a very good combination, and when paired with crispy cucumber ribbons and fresh mint, you get an unbelievably refreshing dish. The satay sauce is extremely creamy, sweet, zesty and salty – generously drizzle it all over your skewers.
Ingredients - (cca. 4 servings)
1 block firm tofu, cut into 1-inch cubes
1 English cucumber, peeled into long thin ribbons
1 Tbsp peanut butter
3 Tbsp tamari (or soy sauce)
2 Tbsp sesame oil
2 Tbsp maple syrup
1 clove garlic, minced
1/4 cup coconut milk
3 Tbsp peanut butter
1 Tbsp lime juice
2 tsp tamari (or soy sauce)
2 tsp maple syrup
1 small garlic clove, minced
1 tsp ginger, minced
Pinch of red pepper flakes or dash of hot sauce (optional)
Pinch of sea salt
1/2 cup toasted peanuts, roughly chopped
1 cup mint leaves, roughly chopped
Make the marinade in a bowl and let the tofu sit in it for 10-15 minutes.
Meanwhile, wash off the cucumber well. Use a vegetable peeler to peel long, thin ribbons, going from top to bottom. You should have 16 long cucumber ribbons. You will have leftover cucumber, so slice it into sticks to snack on.
Stir together the ingredients for the satay sauce until smooth.
Thread the marinated tofu onto skewers. If you’re using wooden skewers, make sure you soak them first.
Place your skewers onto your BBQ or grill that’s set to medium heat and lightly oil with about 2-3 teaspoons of coconut oil. Grill the tofu for 3-4 minutes per side until you see a nice browning.
Once cooked, carefully remove the tofu from the skewers, except for one tofu cube. Then begin threading on the cucumber ribbons, interchanging between tofu and cucumber. You’ll need to fold the cucumber back and forth several times so that it’s easy to thread onto the skewer.
Top with chopped peanuts, satay drizzle, and mint leaves. You can also dip each skewer into the satay sauce.
Here is the list of items & ingredients that we use, from amazon.
Japan Pure Sesame Oil - Click here.
Reusable skewers - Click here.
Tamari Ketogenic Soy Sauce Replacement - Click here.
All rights & credit for this delicious recipe go to TAMARA GREEN AND SARAH GROSSMAN from FoodNetwork.