Satay Tofu Skewers

Ingredients

• 450 g firm tofu 
• 3 tablespoons cornflour 
• 4 tablespoons soy sauce 
• 2 tablespoons smooth or crunchy peanut butter 
• 1 teaspoon rice wine vinegar 
• 1 teaspoon chilli oil or chilli crisp 
• ½ teaspoon garlic purée 
• ½ teaspoon ginger purée 
• 4 tablespoons full fat tinned coconut milk

To serve 

• rice 
• cucumber 
• spring onions, sliced 
• fresh chillies, sliced 

Method

Slice the firm tofu into cubes then pour over half of the soy sauce (2 tablespoons) and all the cornflour. Stir and make sure the tofu cubes are completely coated in the cornflour. Thread the tofu onto wooden skewers. 

Heat a non-stick pan over medium heat. Add a little oil and pan-fry the skewers, turning occasionally, until the tofu is golden and slightly crisp on all sides (about 8 minutes). 

In a small bowl, combine peanut butter, soy sauce, rice wine vinegar, chilli oil or chilli crisp, garlic, ginger and coconut milk. Whisk until smooth and creamy. Adjust the consistency with a little water if needed – it should be fairly runny. 

Lower the heat and pour most of the satay sauce over the tofu skewers. Using tongs, move the skewers around in the pan to make sure all the cubes of tofu are coated in some of the sauce.  

Serve the skewers with rice, cucumber, fresh chillies, spring onions, a sprinkling of sesame seeds and a drizzle of the remaining satay sauce.