INGREDIENTS
- 2 Blocks (8oz/220g each) Firm Tofu
- 2 Tbsp Soy Sauce
- 1 Tbsp Peanut Butter
- 1 Tbsp Brown Sugar
- 1 tsp Dried Basil
- 1 tsp Garlic Powder
- 1/2 Small Onion (chopped finely)
- 1 tsp Garlic (crushed)
- 1 tsp Sesame Oil
- 1 tsp Red Curry Paste*
- 1 Tbsp Light Soy Sauce
- 1 tsp Tamarind Paste
- 2 Tbsp Brown Sugar
- 1/2 cup (120ml) Coconut Milk
- 1/3 cup (83g) Peanut Butter
- 1/2 Lime (squeezed)
- Fresh Cilantro
- Fresh Lime
- Crushed Peanuts
INSTRUCTIONS:
- Press the tofu for 30 minutes either using a tofu press (affiliate link) or by placing the tofu on a plate, with another plate on top of it and then piling some heavy stuff on top, like a heavy pot.
- While the tofu is pressing prepare the marinade sauce. Add the soy sauce, peanut butter, brown sugar, dried basil and garlic powder to a dish and use a whisk to mix together.
- When the tofu is pressed, cut each block into 5 or 6 strips and then place them in the marinade sauce, using a teaspoon to put marinade sauce on top of the tofu strips as well so that there is marinade on the top and bottom of the tofu.
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- GET FULL RECIPE>>https://lovingitvegan.com/tofu-satay-with-peanut-sauce/
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