Tofu Peanut Satay

Ingredients

• 1 block firm tofu, cut into 1-inch cubes

• 1 English cucumber

• 6 skewers — if you’re using wooden skewers, soak them in water for at least 30 minutes

Tofu Marinade

• 1 package of sprouted super firm tofu, pressed and cut into 24 cubes

• 1 tablespoon peanut butter

• 3 tablespoons tamari

• 2 tablespoons sesame oil

• 2 tablespoons maple syrup

• 1 clove garlic, pressed

Satay Sauce

• 1/4 cup coconut milk

• 3 tablespoons peanut butter

• 1 tablespoon lime juice

• 2 teaspoons low-sodium tamari

• 2 teaspoons maple syrup

• 1 small garlic clove, pressed

• 1 teaspoon fresh ginger, grated

• Pinch of red pepper flakes or dash of hot sauce (optional)

• Pinch of sea salt

Toppings

• 1/2 cup toasted peanuts, roughly chopped

• 1 cup mint leaves, roughly chopped

Directions

Mix the marinade in a bowl big enough to hold the tofu cubes. Toss the tofu into the marinade. Use your hands to get them nice and coated and let the tofu sit for at least 15 minutes or longer.

Cut ends off the cucumber. Use a madeline or vegetable peeler to peel long, thin ribbons, going from top to bottom. You should have 16 long cucumber ribbons. Put aside.

Whisk together the ingredients for the satay sauce until smooth.

Thread four cubes of the marinated tofu onto each skewers.

Grill the tofu skewers over a lightly oiled grill at medium heat for 3-4 minutes per side until you see a nice brown color. I like to use coconut oil but any oil is fine.

Once cooked, carefully remove the top 3 tofu cubes 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.

Serve as an appetizer or over rice as a main meal.

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4