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25min • prep • 20min • cook • (+2 • hours • to • marinade)
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4 • serves
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Tofu Satay Skewers

0/5 (1)



  • Step 1.

    Mix marinade ingredients in a small bowl. Place tofu in a bowl and cover with marinade. Refrigerate for at least 2 hours to marinate.

  • Step 2.

    Add all cucumber salad ingredients into a bowl and lightly toss until combined. Place in the refrigerator until ready to eat.

  • Step 3.

    Heat a small saucepan to a medium–high temperature. Add oil and shallots and cook for 1 minute. Add the garlic and cook for a further minute. Add ½ cup of the coconut milk with the red curry paste, cook for 1 more minute. Add the remaining coconut milk, chickpea butter, soy sauce, brown sugar and salt. Add water, as needed. Mix well. Bring to the boil. Once bubbling, reduce to a very low simmer.

  • Step 4.

    Thread marinated tofu onto skewers.

  • Step 5.

    Preheat the barbecue to medium high.

  • Step 6.

    Remove the satay sauce from the heat and stir through the lime juice. Pour sauce into a side bowl.

  • Step 7.

    Cook the tofu skewers for 3–5 minutes, each side.

  • Step 8.

    Serve skewers on a platter with the dipping satay sauce on the side. In side bowls, serve cucumber salad and rice.

  • Tips

    If you have leftover satay sauce – lucky you! Use it to make buddha bowls with your favourite toppings.

Chantal Organics Products used

Coconut Milk
Extra Virgin Olive Oil
Tamari Soy Sauce

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