Ingredients
4
4 servings
- •¾ cup coconut milk
- •2 tablespoons sweet soy sauce (kecap manis)
- •1 tablespoon curry paste
- •1 ½ teaspoons ground turmeric
- •1 teaspoon grated fresh ginger
- •1 tablespoon vegan fish sauce substitute
- •2 (8 ounce) containers extra-firm tofu, pressed and drained
- •4 (8-inch) bamboo skewers
- •3 tablespoons creamy natural peanut butter
- •3 tablespoons coconut milk
- •3 tablespoons chili-garlic sauce
- •2 tablespoons sweet soy sauce (kecap manis)
- •2 ½ tablespoons lime juice
- •1 teaspoon freshly grated ginger
- •4 lime wedges
Instructions
- Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
- Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
- Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
- Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
- Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.
Nutritional Facts
Per 4 servings
- Calories: 322
- Carbohydrate: 20g
- Fat: 23g
- Fiber: 3g
- Protein: 13g
- Sugar: 12g
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