Peanut Sauce, yummmmm!

Monday I got together with my friends at VegNews Headquarters. If you are unaware of VegNews, they are are veg-friendly magazine that is a must-have for anyone. VegNews writes about different issues involving the world of veganism. Also the have fresh, fun recipes and often have seasonal tips as the year goes. Plus, one of my favorites, they test new products and review them. VegNews is America's premier vegetarian lifestyle magazine. Check them out!

So I prepared lunch for them. I created a kale salad with persimmons and pomegranate seeds tossed in a hazelnut vinaigrette, a cumin rice pilaf, and citrus brochettes with peanut sauce.

It was delicious, check out the brochette and peanut sauce and let me know!

Tofu Satay with a Peanut Butter Dipping Sauce

15 oz. Tofu, cut into ½” x ½” x 2” strips.

2 Tablespoons sesame oil

1 Shallot, minced

1 garlic clove, minced

1 Can of Coconut Milk

¼ cup rice vinegar

¼ cup white wine vinegar

½ cup Orange juice

¼ cup tamari

2 lemons, juiced

1/3 cup brown sugar

1 teaspoon chili flakes

1 teaspoon coriander

Skewers

2 Tablespoons – ¼ cup smooth peanut butter

1. Preheat the oven to 350°
2. In a large Saute pan, heat the oil on medium heat.
3. Cook the tofu until lightly browned on each side.
4. Add the shallots into the pan and cook until the shallots begin to brown.
5. Stir in the remaining ingredients gently, except the peanut butter. Place in an oven safe dish and bake for 20 – 30 minutes, reducing liquid by half.
6. Remove from the oven. Place tofu on skewers. Pour marinade into a small bowl.
7. Add 2 Tablespoons – ¼ cup peanut butter to the marinade to get a thick creamy texture.

Enjoy.

Vegan Chef Period.

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