For this recipe, use a plain crunchy peanut butter that has no added oils, sugars or salt. To make this dish vegan or vegetarian, you can replace the fish sauce with a vegan “fish” sauce made from coconuts. This is usually available in the health-food section of your supermarket.
Servings
2
Prep time
Cook time
Recipe
GF, VG
Ingredients
- Satay Sauce
- ½ onion, finely diced
- 1 tsp crushed garlic
- 1 tbsp olive oil
- Pinch salt
- 1 tsp ground turmeric
- 2 tbsp coconut palm sugar
- 1½ cups water
- 1 cup unsalted crunchy peanut butter
- 4 tbsp coconut aminos
- 1 tbsp fish sauce or vegan alternative
- 375g firm tofu
- 10 bamboo skewers
- 1 tbsp olive oil
- ½ cup fresh coriander, chopped, to serve
Method
- Add the onion, garlic, olive oil and salt to a saucepan. Cook over medium heat until the onion is soft and translucent.
- Add the turmeric powder and coconut palm sugar, allow to cook for a further 2 mins, stirring continuously.
- Add 1 cup of water along with the peanut butter, coconut aminos and fish sauce or vegan alternative. Allow the peanut butter to melt and then add the remaining ½ cup of water if the sauce is too thick. Simmer for a few mins while you prepare the tofu.
- Slice the tofu into large pieces and push onto wooden skewers. Heat the olive oil in a large frypan over medium heat.
- Cook the tofu for 5 mins on one side, turn over and cover with a few tbsp of the peanut sauce. Cook for a further 3 mins, allowing the peanut sauce to caramelise and thicken further.
- Serve immediately topped with fresh coriander and some peanut sauce on the side.
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