Ingredients
- 400 g Nigari Tofu (firm)
Satay Sauce
- 0.33 cup Cashew Almond Butter (or almond butter)
- 0.33 cup Coconut Milk
- 1 tbsp Lime Juice
- 1 tsp Lime zest
- 1 tsp Tamari
- 0.50 tsp Ginger
Instructions
- 1. Satay Sauce:
- 2. Whisk together ingredients then slowly whisk in ¼ cup warm water until the consistency of mayonnaise.
- 3. Satay Tofu:
- 4. Preheat oven to 180C degrees (355F) and line a tray with baking paper.
- 5. Wrap tofu in absorbent paper towel or similar and place on a flat surface with something heavy on top of it. Allow the tofu to ‘press’ for 15 minutes.
- 6. Cut tofu into 2cm cubes and spread in a single layer on the prepared tray. Bake in the oven for 25 minutes or until lightly golden.
- 7. Once the tofu is slightly golden remove it and toss with the satay sauce in a medium sized bowl. Coat well and allow to marinade for at least 20 minutes.