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Vegan Satay with Peanut Sauce

Adapted from The Asian Vegan Kitchen
  • 50 minutes
  • Serves

INGREDIENTS

8

Baby corn

5

Button mushrooms

25

Cherry tomatoes

4

Cilantro stalks with their, leaves

4 cloves

Garlic

1 tbsp

Garlic

1 1/2 tbsp

Ginger

1

Green pepper, small

3

Kaffir lime, leaves

1

Onion, medium

1

block Tofu, extra-firm

1 cup

Coconut milk

1

For the marinade

1

For the peanut sauce

2 tbsp

Lime juice

1/2 cup

Peanut butter

6 tbsp

Soy sauce

2 tbsp

Brown sugar

2 tbsp

Curry powder

1

Red pepper, small

1 tsp

Salt

2 tbsp

Sugar

2 tbsp

Vegetable oil

1

For the mixed-vegetable satay

1/4 cup

Water

2 tablespoons sriracha or sambal oelek; or 1 teaspoon dried red chili flakes; or 1 small chili pepper, minced (adjust to taste)