Tofu Satay with Peanut Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Skewered tofu cubes marinated in fragrant lemongrass and coconut sauce, then baked and served with creamy peanut dipping sauce. A sophisticated vegan appetizer with bold Thai flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 (4 inch) lemongrass stalk
- 1 small shallot, (peeled and quartered)
- 2 garlic cloves, (minced)
- 1 (1 inch) piece fresh ginger, (peeled)
- 1/4 cup full-fat coconut milk
- 3 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon sambal oelek, (or to taste)
- 1/2 teaspoon ground cumin
- 1 (14 ounce or 400 gram) package extra firm tofu, (drained, pressed and cut into 1-inch cubes)
- 1/4 cup creamy natural peanut butter
- 2 tablespoons lime juice
- 1 1/2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon freshly grated ginger
- 1 garlic clove, ( minced)
- 3 tablespoons full fat coconut milk, (plus more as needed )
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 868mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 355mg
- Calcium
- 316mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 868MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.