Friday, June 7, 2013

Happy Fry-Day!.....Tofu Satay

I am typically not one to use a fryer or use much oil, but sometimes a little isn't a bad thing.  It is all about moderation and listening to your body.  If you are craving that certain something, go for it!  Just don't over-indulge!
In this case, my husband and I woke up and thought "We want some delicious Thai food".  Any time we order Thai delivery we always request a side of spicy peanut sauce.  So clearly, my mind went straight to that.  The sauce is really what makes the dish!

Tofu Satay

 I am typically not a huge tofu/soy eater, but in moderation it is great!  Plus, us vegans do need a good source of protein!

Surprisingly I have never seen tofu satay on any menu.  Usually it is Chicken Satay, which just really means grilled chicken on a skewer.  I thought that this is a fun and appealing take on that.

Ingredients:  (yields 4 servings)
 tofu skewers:
1 package firm organic tofu sliced into cubes
2 tbsp agave nectar
3 tbsp soy sauce
1 tsp sriracha
1 diced scallion (garnish)

peanut sauce:
4 tbsp natural peanut butter
4 tbsp unsweetened coconut milk
2 tbsp rice vinegar
2 tsp sriracha
1/2 lime

For the tofu skewers, combine the agave nectar, soy sauce and sriracha and mix.  Marinate the cubed tofu in the mixture for roughly 20 minutes and put on skewers.  Heat deep fryer (can use oiled pan as well).  Once hot, fry tofu for 3 minutes or until golden brown.  Pat cubes dry, serve with peanut sauce and scallions for garnish.

For peanut sauce, in a sauce pan, heat and mix all ingredients till smooth.  Add a pinch of sugar if you prefer it on the sweeter side.


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