For this recipe, use a plain crunchy peanut butter that has no added oils, sugars or salt.
To make this dish vegan or vegetarian you can replace the fish sauce with a vegan fish sauce made from coconuts, this is usually available in the health food section of your local supermarket. Happy sprouting, baking and cooking!
x Danielle
For the satay sauce:
½ onion, finely diced
1 tsp crushed garlic
1 tbs olive oil
Pinch salt
1 tsp turmeric powder
2 tbs coconut palm sugar
1 C water (optional ½ C water)
1 C crunchy peanut butter (unsalted)
4 tbs coconut aminos
1 tbs fish sauce
375g firm tofu
10 bamboo skewers
½ C fresh coriander, chopped
1 tbs olive oil
Add the onion, garlic, olive oil and salt to a saucepan. Cook over a medium heat until the onion is cooked and translucent. Add the turmeric powder and coconut palm sugar, allow to cook for a further 2 minutes, making sure too stir continuously. Add 1 cup of water along with the peanut butter, coconut aminos and fish sauce. Allow the peanut butter to melt and then add the remaining ½ C water if the sauce is a little too thick. Simmer for a few minutes while you prepare the tofu.
Slice the tofu into large pieces and push onto wooden skewers. Heat the olive oil in a large frypan over a medium heat. Cook the tofu for 5 min on one side, turn over and cover with a few tablespoons of the peanut sauce. Cook for a further 3 minutes, allowing the peanut sauce to caramelise and thicken further. Serve immediately topped with fresh coriander and some peanut sauce on the side.
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