Satay skewers

Method

1. Wrap the tofu in a clean tea towel and put something heavy on top to press it for 10 minutes, then cut it into 2.5 cm cubes. If you are using wooden skewers, put them in water to soak.
2. Toss the tofu in a bowl with the soy sauce and the juice of half the lime, and leave it to marinate. If you can, do this in the morning and keep the bowl in the fridge.
3. Set the oven to 220°C (200°C fan) and line a baking tray with baking paper. Cut the red pepper into 3 cm squares and the courgette into 1.5 cm rounds.
4. Thread the tofu, red pepper and courgette onto 6 to 8 skewers, alternating them. Lay the skewers on the tray and brush all over with the olive oil. Keep the marinade that is left in the bowl.
5. Bake for 20 minutes, turning once halfway, until the tofu is golden at the edges and the vegetables are tender and lightly charred.
6. For the dipping sauce, whisk the peanut butter into the leftover marinade with the rest of the lime juice, the chilli flakes and 3 to 4 tablespoons of hot water, until smooth and pourable.
7. Pile the skewers onto a platter and serve with the sauce in a bowl on the side.

Tip Wooden skewers burn in a hot oven if they are dry, so soak them first. Metal ones need no soaking and are quicker to thread.

Photo made with AI.

From Nosha · nosha.app