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Tofu Satay with a Decadent Peanut Sauce (gf)

Drizzle peanut sauce on anything and it tastes good, right? Making your own peanut sauce is quick and simple, and these skewers make a wonderful side dish or appie. Use the sauce to sexy up some brown rice and veggies if you have some left over, or just eat it with a spoon when no one is looking.

Yields about 12 skewers

Tofu Ingredients

1 (14-ounce) block extra-firm tofu, or homemade tofu (see recipe on p. 84)

2 tablespoons rice vinegar

1 tablespoon neutral tasting high-heat oil, plus 2 tablespoons

1 tablespoon palm sugar or evaporated cane sugar

2 tablespoons tamari (wheat-free)

¼ teaspoon garlic powder

½ teaspoon finely ground black pepper

Peanut Sauce Ingredients

¾ cup peanut butter

½ cup regular coconut milk

1 cup water, more or less, as needed

¼ cup tamari (wheat-free)

3 tablespoons maple syrup

¼ cup rice vinegar

2 tablespoons sesame oil (with or without chilies)

2 tablespoons fresh lime juice, plus grated zest of 1 lime

2 tablespoons pickled ginger, finely chopped

3 cloves garlic, finely chopped

2 tablespoons red pepper flakes (optional)

Directions

Press tofu gently with a clean towel to remove excess moisture. Slice block of tofu horizontally into two rectangles. Slice each rectangle in half and cut diagonally, creating smaller triangles. Place tofu triangles in a baking dish. Add vinegar, 1 tablespoon oil, sugar, tamari, garlic powder and black pepper to the tofu triangles, and coat them evenly. Marinate tofu for 10-30 minutes, turning over occasionally.

Heat a grill pan or large sauté pan and add remaining oil. Cook over medium-high heat for about 3 minutes on each side, or until grill marks appear, if using grill pan. Place one or two tofu triangles on each skewer and set aside.

For the peanut sauce: In a small (2-quart) pot, combine peanut butter, coconut milk and about ½ cup warm water. Whisk until peanut butter is smooth and uniform. Add tamari, maple syrup, vinegar, sesame oil, lime juice and zest, pickled ginger, garlic and red pepper flakes, if using. Stir until smooth. The sauce should be fairly dark. Heat sauce through for about 5-7 minutes over low heat, adding more water if sauce appears too thick, and set aside.

Pour sauce into a bowl and place on a large platter with the tofu skewers.

The Sporkie Scoop

FOR YOUR SMARTS Satay is commonly thought to have originated in Indonesia. If you want to make it more authentic, use the inner piece of a coconut palm frond as your skewer.

FOR YOUR PARTS Palm sugar is a great substitute for refined, granulated sugar because it is a pure sweetener made from the dried nectar of the coconut palm tree. It is packed with vitamins and is considered a low glycemic sweetener. We use it not only because it is natural and unrefined, but because its really rich and delicious!