Tofu Satay with Peanut Sauce

SKEWER AND MARINADE TOFU STRIPS:

• In a bowl, combine marinading sauce–1 tbsp light soy sauce, 4 tbsp coconut milk, 2 tsp palm sugar, 1 tsp turmeric powder, 1 tbsp yellow curry powder. Place tofu strips in this sauce.
• Soak bamboo skewers in water (if cooking on a grill).
• On a plate, place skewered tofu and pour remaining sauce on top. Cover and place in refrigerator to marinade at least 30 minutes (overnight is better)

PREPARE PEANUT SAUCE:

• In skillet, add 1 tbsp of cooking oil then add massaman curry paste and yellow curry powder. Cook briefly and add coconut milk and slowly cook.
• Add water, palm sugar, tamarind paste, and light soy sauce.
• Add ground peanuts and cook down until thickens.

COOK SKEWERED TOFU:

• Remove from refrigerator and place in skillet (or on grill). Cook on medium heat so as not to burn yellow curry powder or turmeric powder. Turn regularly.
• Dab a little coconut milk on the skewers while cooking.
• Remove from heat.

PLATING:

• Place peanut sauce in small bowl.
• Decorate accordingly
• Neatly place prepared skewered tofu.

ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
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