Crispy Tofu Skewers with Satay Sauce

Everyone loves satay sauce, right? It's rich, creamy, a little sweet but with enough kick and salty goodness to keep you interested and going back for more. 

Obviously, you can make the sauce and dip whatever you like into it (or even just drink the stuff!) but I really recommend getting into tofu especially marinated and crisped up in the oven. We know it doesn't taste of much but that makes it the perfect vehicle for flavour! Basically, I'm team tofu and you should be too.

Crispy Tofu Skewers with Satay Sauce

Serves 4

2 tsp soy sauce

1 tbsp maple syrup

1 tsp curry powder

200g firm tofu (in the fridge section at the supermarket)

150g brown rice

1 green chilli, sliced

1 lime, cut into wedges

For the satay sauce:

2 heaped tbsp crunch peanut butter

2 tbsp red Thai curry paste

400ml coconut milk

1 tbsp soy sauce

1 garlic clove, crushed

2 tsp crushed chilli flakes

In a bowl, mix together the soy sauce, maple syrup and curry powder. Cut the tofu into cubes and add to the mixture. Leave to marinate in the fridge for 1-2 hours.

When you're ready to cook, heat the oven to 180C/Gas 6. Remove the tofu cubes from the marinade and thread onto skewers. Line a baking tray with baking paper, top with the skewers and bake for 25 minutes, turning halfway through.

Meanwhile, cook the brown rice according to packet instructions in a large pan of boiling water, then drain.

Put all of the satay sauce ingredients in a small pan and mix over a medium-low heat until smooth. Continue to cook gently, stirring every now and then, until thick.

Serve the tofu skewers with the rice and satay sauce, garnished with the chilli slices and accompanied by the lime wedges for squeezing over.