Tofu Satay with Red Thai Peanut Sauce


1 6 oz. package organic firm tofu
1/4 cup tamari
2 tablespoons grapeseed oil
1/3 cup rice vinegar
1 teaspoon organic cane sugar
1 teaspoon garlic powder
1/4 teaspoon red chili flakes
Red Thai Peanut Sauce:
14 can coconut milk
1/4 cup Thai red curry paste
3/4 cup peanut butter, crunchy or creamy
1 teaspoon salt
1 teaspoon organic cane sugar
juice of one lime juice
1/4 cup water
1/3 bunch bunch green onions, sliced
2 tablespoons toasted sesame seeds
Sweet Red Thai Chili Sauce
Organic greens and sliced vegetables for garnish
14 bamboo skewers, soaked in water


  1. Combine the tamari, grapeseed oil, rice vinegar, sugar, garlic, and red chili flakes in a 9 x 13 inch pyrex baking dish, stir and set aside.
  2. Slice the drained block of tofu into seven equal rectangular cutlets. Divide each cutlet into halves to create triangles and place them in the marinade. Cover the dish and allow the tofu to marinate for one to two hours refrigerated.
  3. Place all the ingredients for the Red Thai Peanut Sauce in a medium saucepan. Bring it to a very gentle boil while whisking the ingredients. Reduce the heat and let it simmer for about five minutes. Remove the saucepan from the heat and allow it cool.
  4. Skewer each piece of marinated tofu with a soaked bamboo skewer. Heat a grill or large sauté pan with an additional tablespoon of grapeseed oil. Grill the tofu over medium-high heat for about 3-5 minutes on each side or until it begins to brown. Transfer the skewers to a plate prepared with organic greens. Drizzle the Red Thai Peanut Sauce over the satay then sprinkle with chopped green onions and sesame seeds. Serve with a side of additional sauces.
  5. *Note
  6. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=][/url]