Tofu Satay with Almond Butter Sauce
Tofu is marinated in aromatic spices and serve with super easy, tasty, and creamy almond butter sauce. You will not think of tofu the same way again.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 14 oz extra firm tofu
- 1/2 large onion (peeled and finely chopped)
- 1 Tbsp coconut sugar (or use brown sugar)
- 1 Tbsp gluten-free tamari
- 1 tsp ground coriander powder
- 4 oz MaraNatha Creamy No Stir Almond Butter
- 1 tsp honey (or use 1 tsp of coconut/brown sugar for vegan)
- 1/4 tsp salt
- 1/4 tsp chili flake (optional)
- 3 -4 Tbsp unsweetened coconut milk (or just use water if you prefer)
- Fresh cucumber (thinly sliced)
- Fresh salad greens (optional)
- 5 -6 bamboo skewers
Instructions
- 1
Pressing the tofu: Remove tofu from packaging. Drain off liquid. Put a folded clean kitchen towel on a cutting board. Place tofu on top of the towel. Place a layer or two of an absorbent paper towel on top of the tofu and place a heavy cast-iron skillet or something heavy on top. This step is to remove excess liquid from the tofu. You will be surprised by how much liquid is still in there
- 2
After 15 minutes. Remove the heavy skillet and wring the liquid out from the towel. Fold it back and repeat again for another 15 minutes
- 3
Cut the tofu: Cut the tofu into about 3/4-1 inch thickness. Minimum of 3/4 inch because they don't break easily when you skewer them later. You can cut into long piece of smaller piece as shown in the photo. It's up to you
- 4
Place all the marinade ingredient in a bowl and stir to mix. Pour this on top of the cut tofu and gently rub to make sure it coats the tofu. Let it marinade for 15 minutes
- 5
Line a large baking sheet with parchment paper. Gently and carefully thread one piece of large tofu onto the bamboo skewers. Save the marinade leftover. Place the tofu satay on the baking sheet
- 6
Place the almond butter and the rest of the ingredients in a bowl. Stir to mix. The consistency should be a creamy and pourable sauce. Add more coconut milk to get to the consistency you like. Set aside
- 7
Preheat oven to 425F. Place the baking sheet 3rd rack from the top and let it bake for 15 minutes. Turn over. Baste with some marinade juice and let them bake for another 15 minutes until lightly golden brown. If you like a bit more brown, turn off the oven and turn the broiler on low and let them broil briefly until you are happy with the color. Take care not to burn them. Remove from the oven and let them rest for 5 minutes before transferring to a serving platter
- 8
For presentation, you can line your serving platter with some lettuce or salad. Place the tofu satay on top and slices of cucumber around them and serve with the almond butter sauce on the side and some drizzled on the satay. It's up to you.