RECIPE

Coconut Curry Tofu Peanut Satay

Name: Coconut Curry Tofu Peanut Satay
Cook time: 15 mins
Total time: 15 min
Yield: 4
Ingredients: 2 pouches TASTY BITE®/MD Coconut Curry; 2 packages (14 oz/397 g each) extra-firm tofu, drained; 1 tbsp (15 ml) neutral oil; 1 tbsp (15 ml) reduced-sodium soy sauce; 2 garlic cloves (approx. 10 g), minced, divided; 1 tbsp (approx. 6 g) grated fresh ginger, divided; ⅓ cup (85 g) creamy peanut butter; ½ cup (120 ml) unsweetened coconut milk; 1 tbsp (15 ml) fresh lime juice; 1 tbsp (15 ml) maple syrup; ¼ tsp (1 g) kosher salt; ¼ tsp (1 g) freshly ground black pepper; 2 tbsp (8 g) chopped fresh cilantro; 2 tbsp (16 g) chopped roasted peanuts; Cooked jasmine rice, for serving

Prep Time

15 mins

Cook Time

25 minutes

Servings

4 x

A delicious, flavourful plant-based main course featuring extra-firm tofu skewers brushed with soy sauce, roasted to a beautiful golden brown, and smothered in a rich, creamy peanut satay sauce made with TASTY BITE®/MD Coconut Curry.

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INGREDIENTS

2 pouches TASTY BITE®/MD Coconut Curry
2 packages (14 oz/397 g each) extra-firm tofu, drained
1 tbsp (15 ml) neutral oil
1 tbsp (15 ml) reduced-sodium soy sauce
2 garlic cloves (approx. 10 g), minced, divided
1 tbsp (approx. 6 g) grated fresh ginger, divided
⅓ cup (85 g) creamy peanut butter
½ cup (120 ml) unsweetened coconut milk
1 tbsp (15 ml) fresh lime juice
1 tbsp (15 ml) maple syrup
¼ tsp (1 g) kosher salt
¼ tsp (1 g) freshly ground black pepper
2 tbsp (8 g) chopped fresh cilantro
2 tbsp (16 g) chopped roasted peanuts
Cooked jasmine rice, for serving

PRODUCTS USED

Coconut Curry
All Natural Indian Entrée

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1
Prepare the Tofu: Heat the oven to 425°F (220°C). Pat the tofu dry and cut into 1-inch (2.5 cm) cubes. Thread onto 8 metal skewers or soaked wooden skewers. Brush with the oil and soy sauce; sprinkle with half the garlic, half the ginger, salt, and pepper.
2
Roast the Skewers: Arrange the skewers on a parchment-lined baking sheet. Roast for 20–25 minutes, turning once, until the tofu is golden at the edges.
3
Make the Peanut Satay Sauce: While the tofu roasts, whisk the TASTY BITE®/MD Coconut Curry, peanut butter, coconut milk, maple syrup, and remaining garlic and ginger in a saucepan. Simmer over medium-low heat for 5 minutes, stirring until smooth and hot. Stir in the lime juice.
4
Serve the Satay: Spoon the sauce over cooked jasmine rice and top with the tofu skewers. Sprinkle with cilantro and chopped peanuts. Serve extra sauce on the side.