• 8 wooden kebab skewers
  • 300 g block firm tofu

  • Marinade:
  • 3 Tbsp salt reduced soy sauce
  • 1 clove garlic, crushed
  • ¼ tsp Gregg's Ground Chipotle
  • 1 Tbsp olive oil
  • 1 Tbsp runny honey

  • Peanut Sauce:
  • ¼ cup F Whitlocks & Sons Peanut Satay Chunky Sauce
  • ¼ cup coconut cream
  • Chopped roasted peanuts to garnish
  • Spring onions to garnish
  1. Pre-soak the wooden skewers in cold water for 30 minutes*. Pat the tofu dry with paper towels. Cut the tofu into 2 cm pieces – to make 24 pieces. Skewer 3 pieces onto each skewer.
  2. To make the marinade: Whisk together soy sauce, garlic, Gregg’s Ground Chipotle, oil and honey. Place the tofu skewers into a small dish and pour over the marinade. Turn the skewers to ensure the marinade covers the tofu. Cover and refrigerate for 30 minutes or overnight if wished to allow the tofu to marinate.
  3. To prepare the peanut sauce: Mix together F Whitlocks & Sons Peanut Satay Chunky Sauce and coconut cream. Set aside.
  4. Pre-heat a barbecue to a medium heat. Barbecue tofu skewers for 1-2 minutes on each side until tofu is golden and hot. Serve skewers with peanut sauce over rice. Garnish with chopped peanuts and spring onions. Serve with steamed bok choy or broccolini if wished or a crisp green salad.

* Soaking the wooden skewers in water will avoid them burning when barbecuing. Alternatively use small metal skewers.

Switch it up

  • Cut tofu into smaller squares and skewer onto small skewers. Serve on a platter with the peanut sauce.

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