Ingredients
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For the marinade:
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1 block extra firm tofu, drained and cut into small cubes
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2 tbsp cornstarch
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1/2 cup water
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1/4 cup soy sauce
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1/4 cup brown sugar
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1/4 cup unsweetened almond milk
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1/4 cup unsalted cashews, soaked for at least 2 hours (optional)
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For the peanut sauce:
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1/4 cup roasted unsalted cashews, roughly chopped (from the sauce)
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1/4 cup unsweetened almond milk
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1/4 cup low-sodium tamari or soy sauce
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1 tablespoon maple syrup
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1 teaspoon apple cider vinegar
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1/2 teaspoon ground turmeric
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1/2 teaspoon red pepper flakes (optional)
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1/4 teaspoon salt
Directions
Sub_title: Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly, Low-Carb, Oil-Free, Quick & Easy, Seasonal (Summer), Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste
Description: This vegan dinner recipe takes inspiration from traditional Thai satay and brings you a delicious, easy, and nutritious meal! Perfect for summer gatherings, game nights, or just a cozy weeknight dinner.
Ingredients:
For the marinade:
– 1 block extra firm tofu, drained and cut into small cubes
– 2 tbsp cornstarch
– 1/2 cup water
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 1/4 cup unsweetened almond milk
– 1/4 cup unsalted cashews, soaked for at least 2 hours (optional)
For the peanut sauce:
– 1/4 cup roasted unsalted cashews, roughly chopped (from the sauce)
– 1/4 cup unsweetened almond milk
– 1/4 cup low-sodium tamari or soy sauce
– 1 tablespoon maple syrup
– 1 teaspoon apple cider vinegar
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon red pepper flakes (optional)
– 1/4 teaspoon salt
Instructions:
Marinate the tofu:
1. In a large bowl, combine all the marinade ingredients until well mixed. Add the tofu and gently toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours.
Make the peanut sauce:
2. Meanwhile, prepare the peanut sauce by combining all the ingredients in a high-speed blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. Set aside.
Grill or bake the tofu:
3. Preheat your grill or oven to medium heat. If using a grill, oil the grates lightly with non-stick cooking spray. Alternatively, line a baking sheet with parchment paper and place a wire rack over it.
4. Remove the tofu from the marinade and discard the excess liquid. Place the tofu cubes on the prepared surface (grill or baking sheet). Grill for about 5-7 minutes per side, flipping halfway through, until golden brown and crispy. You can also broil them in the oven for 5-7 minutes per side if preferred.
Serve:
5. To assemble, simply skewer each piece of tofu onto wooden sticks (if desired) and drizzle generously with the creamy peanut sauce. Garnish with sliced red bell peppers, green onions, and fresh herbs like cilantro or mint. Enjoy immediately!
Note: For a thicker, more dippable consistency, feel free to double or triple the amount of cashew butter used in the sauce. Just remember that it may need additional water to achieve the right texture.
Steps
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1
Done
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In a large bowl, combine all the marinade ingredients until well mixed. Add the tofu and gently toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours. |
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2
Done
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Meanwhile, prepare the peanut sauce by combining all the ingredients in a high-speed blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. Set aside. |
|
3
Done
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Preheat your grill or oven to medium heat. If using a grill, oil the grates lightly with non-stick cooking spray. Alternatively, line a baking sheet with parchment paper and place a wire rack over it. |
|
4
Done
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Remove the tofu from the marinade and discard the excess liquid. Place the tofu cubes on the prepared surface (grill or baking sheet). Grill for about 5-7 minutes per side, flipping halfway through, until golden brown and crispy. You can also broil them in the oven for 5-7 minutes per side if preferred. |
|
5
Done
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To assemble, simply skewer each piece of tofu onto wooden sticks (if desired) and drizzle generously with the creamy peanut sauce. Garnish with sliced red bell peppers, green onions, and fresh herbs like cilantro or mint. Enjoy immediately! |
