Bronze Award Winning Deep Roast Crunchy Peanut Butter

Satay Peanut Butter Skewers


For the marinade:
1 block of extra-firm tofu, pressed and dried 
2 tbsp soy sauce 
1 tbsp sesame oil
1 tsp minced ginger 
1/2 tsp paprika 
1/2 tsp cumin
1 tbsp lime juice 
Mix all of the ingredients together, and set aside. Press the tofu, and cut into chunks. Lay into a baking dish and cover in the marinade, then refrigerate for at least an hour, or even overnight! Every 20 minutes or so, spoon over any excess marinade to keep the tofu coated. 
For the sauce: 
2 tbsp Grind Nuts Deep Roast Peanut Butter 
40ml plant milk
1 tbsp sesame oil 
1 tsp minced ginger 
1 tsp sriracha 
1 tbsp lime juice
1 tbsp soy sauce 
Mix the ingredients together well, and set aside.
Once the tofu is well marinated, fry in hot oil until slightly crispy. Set aside to cool, and then coat well in the sauce. Soak your skewers in water for 30 minutes to prevent burning, then place the tofu onto the skewers and coat with the sauce again. Grill either on the barbecue or under the grill for 10-15 minutes, turning occasionally until all sides are browned and crisp. 
Serve with flatbreads or rice, and the remaining satay sauce!
Recipe by @veryhungry.vegan