Vegan Satay Skewers with Peanut Sauce

Ingredients

• 1 block Firm Tofu
• 3 tablespoons Soy Sauce
• 2 tablespoons Lime Juice
• 1 tablespoon Brown Sugar
• 1 teaspoon Ginger
• 1 clove Garlic
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1/2 cup Peanut Butter
• 1/4 cup Coconut Milk
• 2 tablespoons Water
• 1 tablespoon Soy Sauce
• 1 tablespoon Lime Juice
• 1 teaspoon Brown Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press the 1 block Firm Tofu to remove excess water, then cut into 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 3 tablespoons Soy Sauce, 2 tablespoons Lime Juice, 1 tablespoon Brown Sugar, 1 teaspoon Ginger, 1 clove Garlic, 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Cumin, and 1/2 teaspoon Coriander until well combined.
3. 3Add the cubed tofu to the marinade, ensuring all pieces are coated, and let it marinate for at least 30 minutes at room temperature.
4. 4While the tofu is marinating, prepare the peanut sauce. In a small saucepan, combine the 1/2 cup Peanut Butter, 1/4 cup Coconut Milk, 2 tablespoons Water, 1 tablespoon Soy Sauce, 1 tablespoon Lime Juice, and 1 teaspoon Brown Sugar.
5. 5Heat the peanut sauce mixture over low heat, stirring constantly with a whisk, until it is smooth and creamy, about 3-5 minutes. Do not let it boil.
6. 6Thread the marinated tofu cubes onto skewers, leaving a small space between each cube.
7. 7Grill the skewers over medium heat (approximately 176.7°C or 175°C) for 5-7 minutes per side, or until the tofu is lightly browned and heated through. Turn the skewers carefully to ensure even cooking.
8. 8Serve the grilled satay skewers immediately with the prepared peanut sauce for dipping.

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