* 400 g firm tofu * 10 skewers * 100 g mushroom (I used cremini mushroom, but you can use other types of mushroom) * ½ cup coconut milk * 2 tbsp peanut butter * 1 tsp Thai red curry paste * 1 tbsp maple syrup * 1 tbsp soy sauce
**Peanut Sauce**
* ⅔ cup coconut milk * 2 tbsp peanut butter * 1 tbsp Thai red curry paste * 1 tsp minced garlic * 1 tsp minced ginger * 1 tbsp soy sauce * 1 tbsp maple syrup * 1 tbsp rice vinegar * ½ cup water
**Garnish**
* cucumber slices (or other greens of choice) * green onions or coriander * sesame seeds
###Instructions
**Make the Thai Tofu Satay Skewers**
1. Press the tofu to squeeze out excess water. Cut the tofu into small square cubes, roughly the same size. Wash the mushroom and cut into similar sizes with the tofu. 1. Soak your skewers in cold water for about 10 minutes. This will prevent the skewers from burning while baking. 1. In a bowl, combine the ingredients to make the satay marinade and mix well. Coat the tofu cubes and mushrooms with the marinade sauce and let them sit about 10 minutes. 1. Preheat the oven to 200°C (392°F). 1. Place the tofu cubes and mushroom on the skewers. Use 4-5 pieces for each skewers. 1. Place the skewers on a lined baking sheet and bake for 20-25 minutes, or until the tofu is golden brown and crispy.
**Make the Thai Peanut Sauce**
1. While the skewers are baking, prepare the peanut sauce. In a saucepan, combine coconut milk, peanut butter, Thai red curry paste, minced garlic, minced ginger, soy sauce, maple syrup, vinegar, and water. Simmer on low heat, stirring occasionally, until the sauce thickens. 1. Once the skewers are ready, remove them from the oven and serve them on a plate with rice, cucumber slices, peanut sauce, and garnish with green onions or coriander and sesame seeds.
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###Ingredients
* 400 g firm tofu
* 10 skewers
* 100 g mushroom (I used cremini mushroom, but you can use other types of mushroom)
* ½ cup coconut milk
* 2 tbsp peanut butter
* 1 tsp Thai red curry paste
* 1 tbsp maple syrup
* 1 tbsp soy sauce
**Peanut Sauce**
* ⅔ cup coconut milk
* 2 tbsp peanut butter
* 1 tbsp Thai red curry paste
* 1 tsp minced garlic
* 1 tsp minced ginger
* 1 tbsp soy sauce
* 1 tbsp maple syrup
* 1 tbsp rice vinegar
* ½ cup water
**Garnish**
* cucumber slices (or other greens of choice)
* green onions or coriander
* sesame seeds
###Instructions
**Make the Thai Tofu Satay Skewers**
1. Press the tofu to squeeze out excess water. Cut the tofu into small square cubes, roughly the same size. Wash the mushroom and cut into similar sizes with the tofu.
1. Soak your skewers in cold water for about 10 minutes. This will prevent the skewers from burning while baking.
1. In a bowl, combine the ingredients to make the satay marinade and mix well. Coat the tofu cubes and mushrooms with the marinade sauce and let them sit about 10 minutes.
1. Preheat the oven to 200°C (392°F).
1. Place the tofu cubes and mushroom on the skewers. Use 4-5 pieces for each skewers.
1. Place the skewers on a lined baking sheet and bake for 20-25 minutes, or until the tofu is golden brown and crispy.
**Make the Thai Peanut Sauce**
1. While the skewers are baking, prepare the peanut sauce. In a saucepan, combine coconut milk, peanut butter, Thai red curry paste, minced garlic, minced ginger, soy sauce, maple syrup, vinegar, and water. Simmer on low heat, stirring occasionally, until the sauce thickens.
1. Once the skewers are ready, remove them from the oven and serve them on a plate with rice, cucumber slices, peanut sauce, and garnish with green onions or coriander and sesame seeds.
[Source](https://veggieanh.com/thai-tofu-satay-with-peanut-sauce/)