Tofu satay with cucumber salad and rice

Step 1/5

• 400 g tofu
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 15 g ginger
• 1 clove garlic

• cutting board
• knife
• bowl

Cut tofu into approx. 2-cm (0.8-inch) dices. Add toasted sesame oil, soy sauce, maple syrup, ground cumin, coriander, and turmeric to a bowl. Stir to combine. Grate ginger and garlic directly into the bowl. Stir to combine, then add diced tofu and toss to coat until it's covered in the sauce. Let rest for approx. 30 min. If you have more time, it improves the flavor to let it marinate longer.

Step 2/5

• 200 g cucumbers
• 8 radishes
• 1 shallot
• 2 tbsp rice vinegar
• ½ lime
• ½ chili
• 3 tbsp peanut oil
• 2 tbsp sesame seeds
• 1 tbsp soy sauce
• salt
• pepper

• bowl

In the meantime, thinly slice cucumber, radishes, and shallot. Add rice vinegar, zest and juice of half of a lime, finely chopped chili, peanut oil, soy sauce, and sesame seeds to a large bowl. Stir to combine and season with salt and pepper to taste. Add cut vegetables, mix with dressing, and let sit until serving.

Step 3/5

• 5 tbsp creamy peanut butter
• 5 tbsp coconut milk
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• chili flakes

• bowl

For the peanut sauce,, add creamy peanut butter, coconut milk, soy sauce, maple syrup, and lime juice to a bowl. Stir to combine and if desired, add some chili flakes to taste.

Step 4/5

• 3 tbsp starch
• vegetable oil (for frying)

• 4 wooden skewers
• frying pan

Dust marinated tofu with starch until coated. Thread tofu pieces onto wooden skewers. Heat vegetable oil in a grill pan or a regular frying pan over medium heat. Fry tofu skewers until they are browned on all sides.

Step 5/5

• rice (cooked, for serving)
• cilantro (for serving)
• sesame seed (for serving)

Serve tofu skewers with peanut dip, cucumber and radish salad, and cooked rice. Sprinkle with chopped cilantro and sesame seeds. Enjoy!

Enjoy your meal!