Ingredients
Dry
- 450 g extra-firm tofu (pressed and cut into 1-inch cubes)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 1.5 Tbsp coconut sugar
- 0.5 tsp sea salt
- 2 Tbsp roasted peanuts (finely chopped, for garnish)
- 2 Tbsp fresh cilantro (roughly chopped, for garnish)
Wet
- 200 ml full-fat coconut milk
- 0.5 cup creamy peanut butter
- 3 Tbsp tamari or soy sauce
- 2 Tbsp fresh lime juice
- 1.5 Tbsp red curry paste (ensure vegan/fish-free)
- 1 Tbsp sesame oil
- 2 cloves garlic (minced)
- 1 Tbsp fresh ginger (grated)
- 3 Tbsp water (as needed to thin sauce)
Method
- 1. If using wooden skewers, submerge them in water to soak for at least 30 minutes to prevent burning.
- 2. In a medium bowl, whisk together 2 tablespoons of tamari, sesame oil, turmeric, coriander, cumin, half the minced garlic, half the ginger, and 1/2 tablespoon of coconut sugar to make the marinade.
- 3. Gently toss the cubed tofu in the marinade until thoroughly coated. Let rest for at least 15-20 minutes.
- 4. Thread 4 to 5 marinated tofu cubes onto each soaked skewer.
- 5. To make the peanut sauce, heat a small saucepan over medium-low heat. Whisk together the peanut butter, coconut milk, red curry paste, remaining tamari, remaining garlic, remaining ginger, lime juice, and 1 tablespoon coconut sugar. Simmer gently for 3-4 minutes until smooth and thickened, whisking in water a tablespoon at a time if too thick.
- 6. Heat a grill pan or cast-iron skillet over medium-high heat with a light brush of oil. Cook the tofu skewers for 8-10 minutes, turning every 2-3 minutes, until nicely charred on all sides.
- 7. Transfer the skewers to a platter, garnish with crushed peanuts and chopped cilantro, and serve warm alongside the peanut dipping sauce.
Chef's notes
For the best texture, freeze and thaw the tofu before pressing; this creates pockets that absorb marinade more effectively. Leftover peanut sauce can be stored in an airtight container in the refrigerator for up to 5 days.