January 10th, 2019
WHAT'S IN IT?
1 teaspoon freshly grated ginger
1 minced garlic
1 tablespoon yellow curry powder
1 package extra-firm organic tofu
1/2 can lite coconut milk
Butter lettuce leaves
Fresh cilantro leaves
wooden skewers, soaked in water 30 minutes
HOW TO MAKE IT:
Combine coconut milk, ginger, garlic, and curry powder in a mixing bowl, stir to combine. Cut tofu into bite size square pieces. Place the tofu strips in the marinade and gently toss until well coated.
Thread the tofu onto soaked skewers. Grill for 3 to 5 minutes on each side, until grill marks form. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied with a bowl of peanut sauce on the side.
1 cup peanut butter
1/4 cup low-sodium soy sauce
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
Combine the peanut butter, soy sauce, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce. Pour the sauce into a nice serving bowl and serve.
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