Tofu Satay is a version of the classic South East Asian dish. Tofu is marinated, then skewered and baked (traditionally grilled) and served with a flavorful peanut sauce.

Marinade

1 tsp ground cumin

1 tsp ground fennel

1 Tbsp ground coriander

½ tsp turmeric

1 tsp sea salt

2 tsp soy sauce or coconut aminos

2 shallots or 1 small onion, chopped

2 cloves garlic, minced

1 lemon grass stalk (roots trimmed)

pinch of cayenne pepper (optional)

1 Tbsp raw sugar or maple syrup

1 tsp coconut oil (optional)

1 block of extra firm tofu, cut into strips as shown



Marinating

Peanut Sauce

1 cup coconut milk

½ cup peanut butter (natural unsweetened)

1 Tbsp pomegranate molasses, or lemon juice

2 tsp sesame oil

2 cloves garlic, minced

1 Tbsp onion, finely chopped

2 Tbsp sugar or maple syrup

3 Tbsp soy sauce or coconut aminos

1 tsp freshly grated ginger

½ tsp curry powder

pinch of cayenne pepper

For the Tofu

Cut tofu into strips and place into a bowl. In a food processor or blender place the cumin, fennel, coriander, turmeric, sea salt, soy sauce, garlic, lemon grass, cayenne pepper, sugar and oil and process until smooth paste. Remove paste and rub onto tofu, allow to marinate for 30 minutes or even overnight in the refrigerator.

Bake in oven at 450 degrees on a greased baking sheet for 12 minutes then turn and bake for 12 more minutes. Serve with peanut sauce.

For the Peanut Sauce

Place all the ingredients in a small saucepan and bring to boil on medium heat, stir constantly to prevent burning. Simmer until it thickens.

Serving suggestion: Grill or broil veggies such as peppers and onions and stick on skewers with tofu satay. Serve with peanut sauce.