Air Fryer Satay with Peanut Sauce
Serves
2
Prep Time
25 minutes
Cook Time
25 minutes
Ingredients
14 oz. (400g) firm tofu, drained
4 tbsp. full fat coconut milk, canned
2 tbsp. tamari
2 tsp. curry powder
2 tsp. ground ginger
2 tsp. garlic powder
salt & pepper
8 bamboo skewers (optional)
For the sauce:
4 tbsp. creamy peanut butter, natural
4 tbsp. lime juice
1 tbsp. sesame oil
2 tbsp. apple cider vinegar
1 tbsp. tamari
1 tsp. ground ginger
1 tsp. garlic powder
salt & pepper
4 tbsp. creamy peanut butter, natural
4 tbsp. lime juice
1 tbsp. sesame oil
2 tbsp. apple cider vinegar
1 tbsp. tamari
1 tsp. ground ginger
1 tsp. garlic powder
salt & pepper
Nutrition
(Per Serving)
Calories
498
Fats
39 g
Protein
30 g
Carbs
15 g
Instructions
- Wrap the tofu in kitchen paper, cover with a heavy object and set aside to drain off any excess liquid, roughly 10 minutes. Remove the kitchen paper and cut the tofu into 8 pieces.
- In a bowl, combine the coconut milk, tamari, curry powder, ground ginger, garlic powder, salt and pepper. Pour over the tofu and refrigerate for 15 minutes.
- Place the marinated tofu in the base of the air fryer in a single layer. Cook at 400°F (200°C) for 20-25 minutes.
- Meanwhile, make the peanut sauce. Place all the sauce ingredients into a small bowl and mix together until creamy.
- Once the tofu has cooked, skewer it onto the bamboo skewers (optional) and serve with the peanut sauce.