Satay Tofu Bites

1 block firm tofu

1 tbsp soy sauce

4 tbsp coconut cream, warmed

Juice of 1/2 lime

1 tbsp curry powder

For the sauce:

80 g peanut butter

2 tbsp soy sauce

1.5 tbsp rice vinegar

1.5 tbsp sugar

1/2 tbsp fresh ginger, grated

2 cloves garlic, minced

3 tbsp coconut milk (more as needed)

Pinch chilli flakes

1/2 tsp cumin powder

To top:

Crushed peanuts

Parsley

Method:

• Combine the soy sauce, coconut cream, lime juice, and curry powder, then add the cubed tofu to marinate.

• Mix all the sauce ingredients, except the coconut milk, together with a whisk.

• Slowly stir in the coconut milk, 1 tbsp at a time, until as thin as desired.

• Fry the marinated tofu until crispy.

• Serve, topped with peanuts and parsley, with the sauce on the side for dipping

• You can also serve with sliced veg (carrots, cucumber etc.), spring onions, and rice in a bowl.