Have you ever eaten Chicken Satay? It’s this beautiful golden-yellow-orange chicken skewer served with a spice peanut sauce. This recipe is inspired by my travels to Thailand in 2016 (almost 10 years ago!)  and growing up eating chicken satay (I know, my former dark ages). This delicious Tofu aka Chick’n Satay with Peanut Sauce can be made ahead of time, it’s packed with protein, spicy, vibrant and paired with a delicious spicy-tangy peanut sauce. This full recipe for my peanut sauce can be found in my cookbook THE MODERN TIFFIN!

By the way! This is my SEASON FINALE of Make It Vegan – can you believe it?! I know, so sad, but also so exciting! Check out the full episode on YouTube here!

Chick’n Satay Marinade:

serves 2-3 

• 1 block extra firm tofu – drained and sliced
• 1/2 cup coconut cream
• 1 tbsp Singaporean curry power (outlined in YouTube video)
• 1 heaping tbsp Thai red curry paste
• 1 tsp turmeric powder
• kosher salt
• black pepper
• 2-3 tbsp coconut milk
• neutral oil for cooking
• Basmati rice for serving
• sliced cucumber for garnish
• sliced red chili for garnish
• fresh mint for garnish
• lime wedge to garnish

Method:

1. Mix together all of the ingredients for the marinade until smooth. Place the tofu slabs in the marinade, cover to coat and marinate for at least 30 minutes.

2. Heat a non-stick skillet over medium heat, cover the bottom of the pan with about 2 tbsp of neutral oil. Once hot, carefully add in the marinated slabs to the hot pan and sear on each side for about 5-7 minutes until golden brown and crisp. Remove and rest for 2 minutes before serving.

3. Serve over rice, garnished with chilies, cucumbers, fresh mint, lime wedge and a side of peanut sauce. Enjoy!