Lemongrass and galangal tofu skewers with peanut satay sauce | Nourish plant-based living

Lemongrass and galangal tofu skewers with peanut satay sauce

Raya Higgs

This dish is great for a light dinner and perfect for entertaining. These little skewers will have everyone asking for more!

Ingredients

Makes 6 skewers

to serve

Method

  1. Combine all ingredients in a bowl, except the tofu and vegetable oil. Mix until it becomes a smooth sauce.
  2. Add the tofu to the sauce to marinate. Leave it overnight to infuse the most flavour, if you can. Once marinated, remove and thread 5 cubes onto each wooden skewer.
  3. Heat the oil in a large nonstick frying pan over medium heat. Add the skewers to the pan and cook on each side for 3–4 minutes until golden.
  4. To serve, brush the skewers with leftover sauce and garnish with peanuts, lemongrass, chilli, and coriander. Give them a squeeze of lime juice and enjoy!

TIP: If you have time, marinating the tofu overnight will help to infuse a lot more flavour.


Raya Higgs
Raya Higgs

Raya is a fully qualified vegan chef and the owner of Ayarah, a vegan cooking school in Perth, where she runs cooking classes and retreats.

This recipe was first published in Nourish plant-based living, Issue 70 • View magazine

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