Tofu Satay with Peanut Sauce

Ingredients

• 700 gextra-firm tofu, extra-firm, pressed, in strips
• 2¼ tbsplow-sodium soy sauce
• 2¼ tsppure maple syrup
• 2 tspcurry powder
• 2 tbsplime juice
• 64 gnatural peanut butter
• 80 mllight coconut milk
• 1¾ tspsriracha
• 240 gdry long-grain white or basmati rice, dry
• 200 gEnglish cucumber, sliced
• 1 tbsprice vinegar
• 6 gfresh cilantro

Method

1. Soak wooden skewers in water for 30 minutes. Press the tofu for 15 minutes and cut into strips about 1.5 cm (1/2 inch) thick.

2. Marinate the tofu in the soy sauce, maple syrup, curry powder and half the lime juice for 15 minutes.

3. Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

4. Preheat the grill to medium-high, about 200 to 230°C (400 to 450°F), or the oven broiler to high, about 260°C (500°F). Oil the grill grates or line a tray with foil.

5. Thread the tofu onto the skewers and grill or broil, turning every 3 minutes, until charred at the edges, 10 to 12 minutes.

   12 min timer

6. Whisk the peanut butter, coconut milk, sriracha and the rest of the lime juice with 2 to 3 tbsp of hot water until smooth.

7. Toss the sliced cucumber with the rice vinegar. Serve the skewers with rice, cucumber and peanut sauce, scattered with cilantro.

Storing and reheating

Keeps 3 days.