1 cup canned unsweetened coconut milk (or rice milk)
1/3 cup creamy peanut butter (or compliant nut butter--soy nut butter is fantastic too)
crushed red pepper flakes to taste
1 small green onion, finely minced
1 Tablespoon soy sauce
1 1/2 Tablespoons honey
How to make it:
Drain tofu and pat dry.
Cut into 1 1/2-inch squares.
Cut carrot, celery, onion and pepper into 1-inch segments.
Combine all ingredients for sauce.
In 9X13 dish, place tofu in single layer.
Pour marinade over it.
Let sit in fridge 1-2 hours.
Preheat oven to 400.
Thread veggies and tofu onto skewers (or just cook in dish as is).
Return skewers to dish, lined up, with marinade in bottom.
Cook in oven 20-30 minutes or until done. Occasionally spoon marinade onto veggies and tofu. Note: No need to discard if using meat--the marinade will cook thoroughly.
Put on rice to cook at the same time. Note: While skewers are marinating, prepare Spicy Peanut Sauce:
In saucepan over medium heat, using wire whisk. Combine coconut milk and nut butter.
Cook until mixture is smooth and begins to simmer.
Remove from heat and stir in remaining ingredients.
Serve hot with Tofu Satay.
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Blood Type Diet Analysis: Core Ingredients Analysis: The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution.
Variations and Substitutions Analysis: This category of ingredients contains possible substitutions that may
allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.