Tofu Satay with Vegan Peanut Sauce

These Thai-inspired marinated tofu skewers are served with an irresistible peanut sauce for dipping. You can cook them in a pan or in the oven.

Prep Time: 15

Cook Time: 20

Marinating Time: 15

Total Time: 45

Servings: skewers

Cut each block of tofu in half lengthways.
Press the tofu slices gently but thoroughly inside a clean kitchen towel / paper towel to remove excess moisture. Repeat the pressing until the tofu does not release more water when squeezed.
Slice the tofu into 12 long pieces.
Make the marinade by combining the coconut milk, curry paste, soy sauce, lime juice, brown sugar, salt and garlic powder.
Place the tofu strips in a shallow dish and coat them in the marinade. Using a fork, repeatedly press down gently on the tofu pieces in the marinade and then release to let them soak up the marinade as they spring back into shape like a sponge.
Let the tofu marinate for 15 minutes. Use this time to work on the sauce and any sides.
Add the nutritional yeast to the marinated tofu and stir well to combine.

Heat up 1 teaspoon of vegetable oil in a non-stick frying pan on medium-high heat. Transfer marinated tofu to the frying pan, letting excess marinade drip off in the process to reserve for basting.
Fry for 1-2 minutes, then turn over and fry for another 1-2 minutes. Adjust heat if necessary. Tofu cubes should be nicely browned, but not black and shouldn't smell like the sugar is burning.
TIP: You can fry the tofu cubes on all sides or just on the top and bottom.
Baste the tofu in the frying pan with the leftover marinade, then fry again on each side for 1 minute.
Put the tofu on skewers for serving, if you like.

Preheat a fan oven to 220℃ / 425℉.
Place the marinated tofu on a parchment-lined baking sheet. Brush a little extra marinade on top.
Bake in the oven for a total of 20 minutes. After the first 10 minutes turn the tofu over and baste it with leftover marinade, then cook for the remaining 10 minutes, or until done to your liking.

In a saucepan over medium-high heat, stir together the curry paste with about an equal amount (2 tablespoons) of the remaining coconut milk.
Bring to a bubble over medium heat and fry for 1-2 minutes, or until the fat separates.
Add everything else - the remaining coconut milk, peanut butter, brown sugar, soy sauce and lime juice - and whisk or stir into a smooth sauce.
Bring to a simmer and cook on low-medium heat for 5 - 10 minutes, stirring occasionally, until starting to thicken.
Let cool down slightly before serving. The sauce will continue to thicken as it cools.

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