Whip up a quick and easy coconut-based satay sauce for grilled tofu, and have all the vegetarians and vegans at your outdoor barbecue thanking you. This is an easy recipe, inspired by Indonesian and Thai satay recipes, for a simple grilled tofu satay in a simple coconut, curry paste and peanut butter satay sauce. It's vegetarian, vegan, and absolutely finger-licking delicious.
Ingredients:
- 1 block tofu, frozen, thawed and pressed
- 1/2 cup coconut milk
- 2 tbsp peanut butter
- 1 tbsp vegetarian red curry paste
- 1 tbsp hoisin sauce
Preparation:
Slice tofu into desired shape. Thick slabs, cubes for skewering or triangles will all work well when grilling tofu.
Whisk together the coconut milk, peanut butter, curry paste and hoisin sauce over low heat, just until well combined.
Marinate tofu in sauce for at least one hour; sauce will thicken as it cools. Grill tofu on indoor or outdoor grill, basting gently with extra curry satay sauce. Tofu should take about 6-7 minutes on each side until well grill marked and cooked through.
Serve topped generously with extra satay curry sauce, or, serve the sauce on the side as a dip.
