Ingredients (serves 2 | makes 4 skewers)

• Tofu Satay
• 2-4 bamboo skewers
• 1/4 cup coconut milk, from carton
• 1/2 tbsp Thai red curry paste
• 1/2 tbs curry powder
• 250g firm tofu, cut into 2cm cubes
• Peanut Butter Sauce
• 1/4 cup coconut milk, from carton
• 2 tbs Mayver’s Unsalted Peanut Butter
• 1 tsp tamari
• 1 tbs Thai red curry paste
• 1 tsp maple syrup
• 1/2 tbs apple cider vinegar
• 1/4 cup water, to desired consistency
• To Serve
• 1 cup brown rice, cooked
• 1/2 cucumber, peeled into ribbons
• 1/4 cup fresh coriander leaves, torn
• 1 lime, cut into wedges

Method

1. Soak the bamboo skewers in water for at least 5 minutes.
2. Whisk all tofu satay ingredients (except the tofu) together in a shallow dish.
3. Thread the tofu onto the soaked skewers and place in the satay marinade. Allow to marinate for 1 hour or overnight (the longer the better).
4. Heat a non-stick fry pan or grill over medium heat and add the tofu skewers to the pan. Discard the leftover marinade. Cook for 10 minutes, rotating the skewers occasionally to ensure the tofu is golden on all sides.
5. In the meantime, add all of the peanut butter sauce ingredients to a small saucepan and simmer for 5 minutes over low to medium heat. Stir regularly until smooth.
6. Create a bed of rice on a plate and add cucumber and coriander. Drizzle with lime juice.
7. Add the skewers to the plate and serve with peanut butter dipping sauce.