Although satay sauce is originally from Indonesia, the Thai recipe has very different flavours. Take the time to prepare this recipe from Chef Pohm, you will be surprised by its subtle flavours.
200 g tofu, cut into 6 lengths
6 bamboo skewers
2 tablespoons unsalted peanuts, dry roasted and coarsely chopped
2 tablespoons vegan red curry paste
1 tablespoon vegetable oil
2 tablespoons mushroom sauce
1 tablespoon light soy sauce
3 tablespoons tamarind juice
1 teaspoon coconut sugar
2 teaspoons curry powder
1 teaspoon turmeric powder
200 ml coconut cream
Form the marinade by carefully mixing the ingredients. Stir in the tofu and marinate for at least 20 minutes.
There are two ways to cook the tofu:
Method 1. Remove the tofu from the marinade, assemble it on the skewers, then cook it over a low heat, on a pre-oiled grill for about 5 minutes (2½ minutes on each side). In the meantime, cook the marinade over a low heat for a few minutes. Taste and adjust seasoning. Stir in the peanuts and serve.
Method 2. This is the recommended method if you have had little time to marinate the tofu. Cook the tofu and the marinade together in a pan over a low heat for about 5 minutes. Then remove the tofu and assemble it on the skewers. Taste and adjust the seasoning of the sauce. Stir in the peanuts and serve.
Serve with a sweet and sour cucumber relish.