Vegan Satay with Peanut Sauce
www.cilantroandcitronella.com
www.cilantroandcitronella.com
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Ingredients

  • 1 small red pepper, cut into bite-sized pieces
  • 1 small green pepper, cut into bite-sized pieces
  • 1 medium onion, cut into bite-sized pieces
  • 8 baby corn, cut into bite-sized pieces
  • 5 button mushrooms, quartered
  • 1 block of extra-firm tofu, cut into cubes
  • 25 cherry tomatoes
  • 3 kaffir lime leaves, veins removed (can substitute the zest of 1.5 limes)
  • 4 cilantro stalks with their leaves
  • 4 cloves of garlic
  • 1 cup (250 ml) coconut milk
  • 2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 2 tablespoons sugar
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 1/2 cup (125 grams) peanut butter
  • 1/4 cup (60 ml) warm water
  • 2 tablespoons brown sugar
  • 2 tablespoons sriracha or sambal oelek; or 1 teaspoon dried red chili flakes; or 1 small chili pepper, minced (adjust to taste)
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons minced ginger
  • 1 tablespoon minced garlic

Instructions

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